Mixed Berry Crisp
Fresh blueberries, raspberries and strawberries baked under a blanket of golden crisp topping until the juices start bubbling over is the ultimate springtime dessert. This mixed berry crisp is easy to put together and best served warm with a dollop of whipped cream or vanilla ice cream.
Yield:6-8 Servings
PrintIngredients
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup sugar
1/2 teaspoon salt
4 ounces unsalted butter, cold and cubed
6 cups fresh berries, (e.g. strawberries, blueberries, raspberries)
Zest of 1 lemon
1/4 cup sugar
1/4 cup all-purpose flour
Directions
- Preheat oven to 350°F.
- Place ½ cup all-purpose flour, light brown sugar, granulated sugar and salt in food processor.
- Add cubed, cold butter and pulse until butter is the size of small peas.
- Transfer mixture to a bowl and mix in rolled oats. Refrigerate until ready to use.
- In large mixing bowl, toss fresh berries, lemon zest and sugar together.
- Add ¼ cup all-purpose flour and toss to coat.
- Transfer berries to a 9-inch square baking dish and top with prepared crisp topping.
- Bake for 60 minutes until the top is golden and juices start bubbling up. Serve warm or room temperature with fresh whipped cream.
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