Sweet-treatsJenna Brock

Berry Crisp

Sweet-treatsJenna Brock
Berry Crisp
 

If I could only eat one type of fruit for the rest of my life, it would without a doubt be berries! Yes, the entire category because I can’t choose just one (I know i’m not alone here). From blueberries and blackberries, to strawberries and boysenberries, these superfoods are not only delicious, but they pack a crazy amount of antioxidants and vitamins into every juicy bite.

When it comes to berry-filled desserts, cobblers and crisps are always a winner. They are fresh, flavorful, and hands down one of the easiest desserts to make (i.e. you’re guaranteed to look like a baking rockstar).

So what’s the difference between these two beloved treats? While both feature a fruit base, cobblers have a thicker, biscuit-like topping. Crisps on the other hand feature a thinner, crunchier topping filled with oats, nuts, and spices. Both are incredible, so the good news is you can’t go wrong. If berry cobbler is more your jam (I love a good baking pun), check out my tried and true berry cobbler recipe here. For those on the berry crisp train, let’s keep this party going.

Crisps are the perfect, no-fuss dessert for hosting friends and family, or when you simply want a lighter dessert that’s nearly impossible to mess up. When hosting, prepare the crisp before your guests arrive and pop it in the oven as you’re serving the main course for a fresh-from-the-oven treat everyone will love. Be sure to serve warm with a big scoop of vanilla ice cream on top.

I prefer to make this crisp with an equal amount of blueberries and blackberries, but you can customize the recipe to your liking - just make sure you use 4 cups of berries total. Happy baking!

public.jpeg

Ingredients

Berry Filling

  • 2 cups fresh blueberries

  • 2 cups fresh blackberries

  • 2 and 1/2 teaspoons lemon juice

  • 2 teaspoons lemon zest

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1/4 teaspoon cinnamon

Topping

  • 1 cup old fashioned oats

  • 1/2 cup all-purpose flour

  • 1/2 cup brown sugar, packed

  • 1/2 cup sliced almonds

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, melted

  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat oven to 350 degrees. Rinse and dry berries, removing any stems still attached.

  2. In a medium bowl, mix together berry filling ingredients. Place mixture in a 9x9 baking dish (you do not need to grease the baking dish).

  3. In a large bowl, mix together oats, flour, almonds, brown sugar, cinnamon and salt. In a microwave-safe bowl, melt butter and pour on top of dry ingredients. Mix thoroughly.

  4. Evenly distribute the oat topping over the berry mixture. Sprinkle turbinado sugar over the top of the crisp for added texture (optional).

  5. Bake for 50-55 minutes, or until the oat topping is golden brown and the berries are actively bubbling around the edges of your pan.

  6. Let your crisp rest for 5 minutes. Serve warm with a scoop of vanilla ice cream.

Recipe Notes

  • Serve warm with a scoop of vanilla ice cream.

  • When hosting, prepare the crisp before your guests arrive and pop it in the oven as you’re serving the main course for a fresh-from-the-oven treat everyone will love.

  • I prefer to make this crisp with an equal amount of blueberries and blackberries. You can use any combination of berries, just make sure you use 4 cups total.