Mixed Berry Crisp – A Warm Treat For Warm Evenings
A cozy mixed berry crisp made with juicy berries and a golden, buttery oat topping. It’s an easy dessert that’s perfect served warm with vanilla ice cream.
Ingredients
Berry Filling
- 4 cups mixed berries — Use a combination of fresh or frozen strawberries blueberries, raspberries, and blackberries.
- ½ cup granulated sugar — Adds gentle sweetness while allowing the natural berry flavor to shine.
- 2 tablespoons cornstarch — Helps thicken the juicy berry filling as it bakes.
- 1 teaspoon lemon juice — Brightens the berries and balances their sweetness.
- 1 teaspoon vanilla extract — Adds a warm subtle flavor to the fruit filling.
- 1 cup old-fashioned rolled oats — Creates a hearty pleasantly chewy crisp topping.
- ¾ cup all-purpose flour — Gives the topping structure and a tender crumb.
- ½ cup brown sugar — Adds rich caramel-like sweetness to the crisp topping.
- ½ teaspoon ground cinnamon — Brings a cozy warm spice flavor.
- ¼ teaspoon salt — Enhances the sweetness and balances the overall flavor.
- ½ cup unsalted butter melted — Helps create a golden, buttery, crunchy topping.
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×9-inch baking dish and set it aside.
- Add the mixed berries, sugar, cornstarch, lemon juice, vanilla extract, and lemon zest to a large bowl. Gently toss until the berries are evenly coated.
- Transfer the berry mixture to the prepared baking dish and spread it into an even layer.
- In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the softened butter and work it into the mixture with a fork or your fingertips until coarse crumbs form.
- Sprinkle the crisp topping evenly over the berries, covering the surface without pressing it down.
- Bake for about 40 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges. Let it cool for several minutes before serving.
Notes
- Use a combination of fresh and frozen berries for the best flavor and texture. If using frozen berries, there’s no need to thaw them first.
- For a crispier topping, make sure the butter is cold and work it into the oat mixture until crumbly. Avoid overmixing.
- Adjust the sweetness based on the berries you use. Tart berries may need a little extra sugar, while very ripe berries can be naturally sweet.
- Let the Mixed Berry Crisp rest for a few minutes after baking. This allows the berry filling to thicken slightly and makes it easier to serve.
Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 54 g
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 8 g
- Fiber: 6 g
- Sugar: 31 g
- Sodium: 150 mg