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Berry Crisp with juicy raspberries and blackberries and a mile high crisp topping! Healthy layer of fresh berries and sweet crumble topping. Serve with a scoop of vanilla ice cream for a delicious summer dessert with ripe berries.
We celebrated my birthday a few days ago and per tradition, the birthday boy/girl gets to pick their favorite dinner and what birthday cake they want.
If you know me at all, then you know that I do not like cake with frosting. I just don’t. Most of my birthdays growing up I always requested brownies with rainbow sprinkles. I actually had that for my birthday cake a few years ago…. even in my old age it’s still a favorite.
Instead of a traditional birthday cake we had my favorite dessert! Berry Crisp. And I’m still dreaming about it and really wishing there were some leftovers.
My favorite way to eat a berry crisp is with a super thick layer of the sweet oat crumble topping. Pair that with juicy berries and vanilla ice cream and it’s pretty much the best thing ever.
Raspberries & Blackberries – This is my favorite mix for berry crisp. You could add some blueberries if wanted, but I would stay away from strawberries. They tend to get really mushy and don’t do well in this berry crisp recipe. Recipe calls for fresh berries NOT frozen. Frozen berries may work but I have never made it this way so I can’t say for sure.
Lemon Juice – This tiny amount of lemon juice adds so much to the berry mix. Don’t leave it out and be sure to use fresh squeezed lemon juice for best results.
Oats – I love the hearty texture of the old-fashioned oats in crisp recipes but quick oats will also work if that’s what you have in your pantry.
Granulated Sugar – Provides some sweetness to the berries.
All Purpose Flour – You need this for the crumble topping and in the berries to help thicken all the juice that the berries produce while baking.
Brown Sugar – I always use light brown sugar but dark brown sugar can be substituted if wanted. Brown Sugar is used in the crisp topping to give it a nice rich taste and color.
Butter – I use salted butter for everything! If you use unsalted then be sure and add just a touch more salt. This recipe calls for 12 tablespoons of butter and it’s so worth it!! The 4 tablespoons of butter that you slice thin and place on top make the crisp so crispy, buttery, and crazy yummy.
Vanilla Ice Cream – I have never met a single person that does not like a scoop of vanilla ice cream on top of their crisp. It’s essential! So please buy a gallon of ice cream along with the ingredients. You’ll thank me later 🙂
MY TIPS FOR MAKING THIS RECIPE
- After you wash the berries be sure that you pat them (gently!) dry with a paper towel. You want to avoid having any excess liquid in the berry mixture.
- Once baked, the berries do produce some liquid which will be in the bottom of the dish. This is a good thing! No one wants a dry crisp and the leftover sugared berry syrup is drinkable…. and I am not even kidding about that 🙂
- The butter on top of the crisp is not *necessary* but trust me, you’ll want it. It makes the crisp part so crispy which is amazing when paired with the soft berries and ice cream.
- Drizzle some of the berry juice from the bottom of the pan on top of the ice cream for a pretty dessert!
TRY THESE OTHER CRISP & COBBLER RECIPES
- Oatmeal Cookie Apple Crumble – Together as Family
- Easy Cherry Crisp – The Salty Marshmallow
- Peach Cobbler Dump Cake – Together as Family
- Old Fashioned Peach Crisp – Gonna Want Seconds
- 3 cups fresh raspberries (rinsed & gently patted dry)
- 3 cups fresh blackberries (rinsed & gently patted dry)
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice (fresh is preferred but bottled will work)
- 1 1/2 cups old-fashioned oats
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) salted butter, divided
- Heat oven to 350°. Spray a 9x9 baking dish with cooking spray and set aside. If you don't want such a thick berry/crisp layer then you can also use a 9x13 baking dish.
- In a mixing bowl, combine washed & patted dry berries, flour, sugar, and lemon juice. Stir very gently until the berries are coated in the mixture. Pour into the prepared baking dish and even out.
- In a separate mixing bowl, combine the oats, flour, brown sugar, and salt. Stir together with a whisk to break up any clumps. Cut 1 stick of butter (8 tablespoons) into small chunks and add into the flour/oats mix. Use your fingers or a pastry blender to incorporate the butter in until the mixture resembles wet, chunky sand.
- Sprinkle the crisp mixture on top of the berries evenly. Take the other 4 tablespoons of butter and slice it very thin. Lay the slices of butter on top of the crisp topping. Bake for 40-45 minutes or until top is golden brown and you can see berry juice bubbling up from the sides.
- Let cool for about 10 minutes or so and serve with some vanilla ice cream.