Summer Berry Crisp
A delightful summer dessert featuring a medley of fresh blueberries, blackberries, and raspberries topped with a golden brown oat and butter crumble. Perfect served warm with whipped cream or ice cream.
Ingredients
- •2 cups blueberries
- •2 cups blackberries
- •2 cups raspberries
- •¼ cup sugar
- •¼ cup all-purpose flour
- •¼ teaspoon cinnamon
- •1 cup rolled oats
- •½ cup all-purpose flour
- •½ cup brown sugar
- •½ cup sugar
- •⅛ teaspoon salt
- •½ cup cold unsalted butter
- •to taste whipped cream or vanilla ice cream
- •for serving
Cooking Instructions
- 1.
1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
5 min
- 2.
2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
5 min
- 3.
3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
10 min
- 4.
4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
60 min
