Mixed Berry Crisp

By Meghan McGarry

Fresh blueberries, raspberries and strawberries baked under a blanket of golden crisp topping till the juices start bubbling over is the ultimate Spring dessert.  This mixed berry crisp is easy to put together and best served warm with a dollop of whipped cream or vanilla ice cream.

  • Yield: 8 inch square baker serves 6-8
  • Course: Dessert
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INGREDIENTS

  • 1 cup rolled oats

  • ½ cup all-purpose flour

  • ½ cup light brown sugar

  • ¼ cup sugar

  • ½ teaspoon salt

  • 4 ounces unsalted butter, cold and cubed

  • 6 cups fresh berries

  • zest of 1 lemon

  • ¼ cup sugar

  • ¼ cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Place ½ cup all-purpose flour, light brown sugar, granulated sugar and salt in food processor. 
  3. Add cubed, cold butter and pulse till butter is the size of small peas.
  4. Transfer mixture to a bowl and mix in rolled oats. Refrigerate till 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 an 8 inch square baking dish and top with crisp topping.
  8. Bake for 60 minutes till top is golden and juices start bubbling up. Serve warm or room temp with fresh whipped cream.