Description
A Mixed Berry Crisp is a warm, comforting dessert featuring a medley of fresh or frozen berries topped with a buttery, crunchy oat crumble. Baked until bubbly and golden, it’s perfect for any season and can be served with ice cream or whipped cream for a delightful treat.
Ingredients
Filling
- 4 cups mixed berries (blueberries, raspberries, strawberries, and blackberries), fresh or frozen
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crisp.
- Prepare the Berry Filling: In a large mixing bowl, gently toss the mixed berries with granulated sugar, flour, lemon juice, and vanilla extract until well combined. This mixture will thicken during baking and become deliciously juicy.
- Make the Crisp Topping: In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Assemble the Crisp: Transfer the berry mixture into a greased 8-inch square baking dish or similarly sized dish. Evenly sprinkle the oat topping over the berries.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
- Cool and Serve: Allow the crisp to cool for at least 15 minutes to set the filling slightly. Serve warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Use fresh berries when in season for best flavor; frozen berries work well but may release more moisture.
- Adjust sugar amount based on the sweetness of your berries.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The topping can be made ahead and stored in the refrigerator until ready to use.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
