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.
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.
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.