Description
This Easy Berry Crisp is a delightful and simple dessert made with fresh or frozen mixed berries topped with a buttery oat crumble. Baked to golden perfection, it offers a perfect balance of sweet, tart, and crunchy textures, ideal for serving warm with vanilla ice cream.
Ingredients
Scale
Fruit Base
- 7 cups fresh or frozen mixed berries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/2 tablespoon cornstarch
Crisp Topping
- 2/3 cup old-fashioned oats
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup salted butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 °F (175 °C). Generously grease a 7×11-inch or 9×9-inch baking dish with butter to prevent sticking.
- Mix Fruit Base: In the prepared baking dish, combine the mixed berries, granulated sugar, lemon juice, 1/4 cup all-purpose flour, and cornstarch. Gently stir with a large spoon to evenly coat the berries, ensuring the fruit is well mixed and set aside.
- Prepare Crisp Topping: In a large mixing bowl, combine the oats, 2/3 cup all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, and salt. Stir to combine the dry ingredients evenly, then pour in the melted butter. Mix thoroughly until the topping forms clumps and resembles wet sand.
- Assemble Crisp: Sprinkle the oat and flour mixture evenly over the berry mixture in the baking dish, covering the fruit completely with the crumble topping.
- Bake: Place the dish uncovered in the oven and bake for approximately 35 minutes. The berries should be bubbling with juices, and the topping will turn golden brown. To avoid over-browning, tent a piece of foil over the crisp during the last 10 minutes if necessary.
- Cool and Serve: Remove the crisp from the oven and allow it to rest for about 8 minutes to thicken. Serve warm, optionally topped with vanilla ice cream, to enjoy the perfect balance of textures and flavors.
Notes
- You can use fresh or frozen berries. If using frozen, do not thaw before baking to avoid excess liquid.
- Tenting with foil in the final baking stage helps prevent the topping from burning while ensuring berries cook through.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blends.
- Serve with vanilla ice cream or whipped cream for an extra indulgence.
- The crisp can be stored covered in the refrigerator for up to 3 days and reheated before serving.
