Berry Crisp
This Berry Crisp is made with fresh or frozen berries and topped with a buttery brown sugar crumble.
Servings 6
Calories 416kcal
Ingredients
Topping:
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Filling:
- 6 cups frozen* mixed berries about two 10-oz bags
- 1 teaspoon lemon juice
- ¼ cup granulated sugar
- ¼ cup all purpose flour
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F. Grease a 9 ½ inch deep dish pie plate or similar sized baking dish. Set aside.
Topping:
- In a large bowl, combine oats, flour, sugars, salt, and cinnamon. Add melted butter and stir until well combined. Transfer to the freezer for a few minutes while you assemble the fruit filling.
Filling:
- In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish. If using frozen berries, some of the flour/sugar might have settled on the bottom of your mixing bowl. Add it to the baking dish with the berries.
- Sprinkle the topping over the berries (pressing some of it together with your fingers to form clumps). Bake for 40-50 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.
Notes
*Keep the berries frozen. Do not thaw before assembly.
USING FRESH BERRIES: If you'd prefer to use fresh berries, use the same amount (6 cups). I recommend adding 2 tablespoons of orange juice, apple juice, or water to the fruit filling mixture. The extra liquid helps to create a sauce while the berries are cooking. The frozen berries have enough extra liquid on their own.
Nutrition
Calories: 416kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 129mg | Fiber: 5g | Sugar: 39g | Vitamin A: 532IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg