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So it turns out that ya’ll love fruit crisps just as much as I do! Some of my most popular dessert recipes are my BEST EVER Apple Crisp and my Peach Crisp, so I knew it was definitely time to share this delicious Berry Crisp with you all!
You can use either fresh or frozen berries for this recipe, however, I’d actually recommend frozen berries. Large, good quality frozen berries. Frozen berries are cheaper and preserve nutrients in the berries at the time of freezing. I’d save those fresh berries for enjoying with some homemade granola or pancakes because you’ll never notice the difference in this berry crisp.
1. Make crumble topping: Combining the oats, flour, sugar, brown sugar, cinnamon and salt. Pour in the melted butter and stir to incorporate. Set aside.
(Courtesy of Lauren Allen)2. Make berry filling. Combine frozen berries, flour, sugar, salt, lemon juice and vanilla extract.
3. Pour into dish. Then “glob” the topping ingredients evenly over the top (I say “glob” because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
(Courtesy of Lauren Allen)4. Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
5. Cool. Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired. Cover leftovers and store in the refrigerator for up to 5 days.
(Courtesy of Lauren Allen)To make ahead: Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. I don’t suggest preparing the crisp and storing it, unbaked, in the fridge because the topping will get soggy.
To freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.
Consider trying these popular dessert recipes:
Author: Lauren Allen
Servings: 9
Calories: 372
Prep 10 Mins
Cook 45 Mins
Cool 10 Mins
Total 1 Hr
Ingredients
Crumble Topping
Berry Filling
Instructions
Preheat oven to 350 degrees F.
Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.
Pour in the melted butter and stir to incorporate. Set aside.
In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.
Pour mixture into an 8×8’’ or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say “glob” because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
Cover leftovers and store in the refrigerator for up to 5 days.
You might also love easy homemade apple crisp!
Notes
*I use the Costco, Kirkland brand of frozen berries called “Three Berry Blend” that includes blueberries, blackberries and raspberries. *You can use fresh berries, but you may need to cut down on the baking time by at least 5 minutes.
Make Ahead Instructions
To make ahead: Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. I don’t suggest preparing the crisp and storing it, unbaked, in the fridge because the topping will get soggy.
To freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.
Nutrition
Calories: 372kcal
Carbohydrates: 58g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 36mg
Sodium: 73mg
Potassium: 118mg
Fiber: 4g
Sugar: 36g
Vitamin A: 456IU
Vitamin C: 2mg
Calcium: 34mg
Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.