Berry Crisp
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.
Servings 8
Ingredients
Berries
- 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)
Crisp
- 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
Instructions
- 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.
Notes
I love a thick berry and crisp layer so I always use a 9x9 baking dish. If all you have is a 9x13 baking dish then use that, and maybe just watch the time closely. It won't take as long to cook, but only by a few minutes.
An 8x8 baking dish will be too small for this recipe. You could also divide the mixtures between two 8x8 baking dishes if that's all you have.
I love the raspberry + blackberry mix but feel free to substitute any mix of fresh berries you want.
My oven seems to cook fairly hot so mine is always done at around 35-38 minutes. Just watch it carefully the last 10 minutes of cook time and look for the bubbling berry juice on the sides and the golden brown crisp topping.