Mixed Berry Crisp

By: Meghan McGarry

  • Yield:

    6-8 Servings

  • Cuisine:


  • Course:



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


  1. Preheat oven to 350°F.
  2. Place ½ cup all-purpose flour, light brown sugar, granulated sugar and salt in food processor.
  3. Add cubed, cold butter and pulse until butter is the size of small peas.
  4. Transfer mixture to a bowl and mix in rolled oats. Refrigerate until ready to use.
  5. In large mixing bowl, toss fresh berries, lemon zest and sugar together.
  6. Add ¼ cup all-purpose flour and toss to coat.
  7. Transfer berries to a 9-inch square baking dish and top with prepared crisp topping.
  8. Bake for 60 minutes until the top is golden and juices start bubbling up. Serve warm or room temperature with fresh whipped cream.