Description
A delicious and easy-to-make Mixed Berry Crisp featuring a medley of fresh berries topped with a buttery oat crumble. Perfectly baked until golden and bubbly, this dessert is ideal for any occasion and pairs wonderfully with whipped cream or ice cream.
Ingredients
Scale
Fruit Mixture
- 2 cups strawberries (chopped)
- 1½ cups raspberries
- 1½ cups blueberries
- 1 cup blackberries
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup light brown sugar (packed)
- 1 cup old fashioned oats
- ¾ cup salted butter (cold slices or cubes)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the crisp.
- Prepare Berries: Chop the strawberries and combine all berries in an 8×8 baking dish. Add granulated sugar and vanilla extract, then stir gently to evenly coat the berries.
- Make Topping: In a medium bowl, use a pastry blender to mix the light brown sugar, oats, salted butter, and cinnamon (if using) until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Assemble and Bake: Sprinkle the oat topping evenly over the berry mixture in the baking dish. Bake for 45 to 50 minutes until the topping is golden brown and the berry juices are bubbling along the edges.
- Serve: Remove from oven and allow to cool slightly. Serve warm or at room temperature with whipped cream or ice cream, if desired.
Notes
- You can use frozen berries if fresh are unavailable; just be sure to thaw and drain excess liquid.
- For a nuttier flavor, add ½ cup chopped nuts like pecans or walnuts to the topping.
- If you prefer a less sweet dessert, reduce the amount of sugar used in the fruit mixture and topping.
- This crisp can be refrigerated for up to 3 days and reheated before serving.
- For a gluten-free version, substitute gluten-free oats.
