"?I’m making this easy mixed berry crisp all summer long and you can too! I love that you can make it the day before and reheat it or serve it at room temp. Use any combination of berries you like and serve with barely sweetened whipped cream or vanilla ice cream. I used @driscollsberry organic strawberries, raspberries, blackberries and blueberries for this one. If you like coconut, add 1/2 cup shredded coconut to the topping. "
Mixed Berry Crisp
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- Recipe Card
Prep time 10mins
Cook time 1hr
Recipe Card
ingredients
- 3 pounds berries, rinsed and dried
- 1 lemon, juiced
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 stick unsalted butter, cold and cut into 1/2 inch cubes
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Method
Step 1
Preheat oven to 350ºF.
Step 2
Mix the berries with the lemon juice and 2 tablespoons sugar. Pour into a 9x13 glass baking dish.
Step 3
Add the remaining ingredients to the bowl. Use your hands or a pastry cutter to work the butter into the flour, oats and sugar until pea sized crumbles form.
Step 4
Pour the crumbles over the berries. Place on a baking sheet and bake for 50-60 minutes, until the topping is golden and fruit is bubbling around the edges.
Step 5
Let cool slightly before serving with whipped cream or ice cream. If serving the next day, cover tightly with foil and leave at room temp over night.