Summer is the perfect time to treat yourself to something sweet, and this berry crisp is bursting with the season’s best flavors! Grab the full recipe below.
Ingredients
2 cups blueberries
2 cups blackberries
2 cups raspberries
(or any combination of fruits to your liking- same proportions: strawberries, peaches, nectarines, pears, plums, apple, rhubarb, etc.)
1/8 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
½ cup sugar
Pinch of salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
(optional- crushed pecans mixed into the topping mixture)
Whipped cream or vanilla ice cream, for serving
Preparation
Step 1
Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
Step 2
Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
Step 3
Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
Step 4
Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
You can also make a gluten free, lower sugar version.
For the filling:
3 lb bag of mixed frozen berries
1/4 cup gluten free flour
1/4 cup of coconut sugar
For the topping:
1/2 cup gluten free flour
1/4 organic brown sugar
1/4 cup cane sugar
2 T butter
1/4 T coconut oil
Bake for the full hour until bubbly.