Dessert: United States – Mixed Berry Crisp

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

6 cups (900 g) mixed berries (such as blueberries, strawberries, raspberries, and blackberries; fresh or frozen)
1 / 2 cup (100 g) granulated sugar
2 tbsp (16 g) cornstarch
1 tbsp (15 ml) fresh lemon juice
1 tsp vanilla extract
Pinch of fine sea salt
1 cup (90 g) old-fashioned rolled oats
3 / 4 cup (95 g) all-purpose flour
1 / 2 cup (110 g) packed light brown sugar
1 / 4 cup (50 g) granulated sugar
1 / 2 tsp ground cinnamon
1 / 4 tsp fine sea salt
1 / 2 cup (1 stick / 115 g) cold unsalted butter, diced
1 / 2 cup (60 g) chopped pecans or sliced almonds (optional)
Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 2-quart baking dish or 9-inch square pan.
Make the filling: In a large bowl, toss the berries with 1/2 cup granulated sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until evenly coated. If using frozen berries, no need to fully thaw; just break up large clumps. Spread into the prepared dish.
Make the topping: In a medium bowl, combine oats, flour, brown sugar, 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt. Cut in the cold diced butter with a pastry cutter or your fingertips until the mixture forms coarse crumbs with pea-sized bits of butter. Stir in nuts if using.
Sprinkle the oat topping evenly over the berry mixture and gently press to adhere.
Bake 35–45 minutes, until the fruit is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Cool 10–15 minutes to let the juices thicken. Serve warm with vanilla ice cream or whipped cream, if desired.
Storage: Cover and refrigerate leftovers for up to 3 days. Rewarm in a 350°F oven for 10–15 minutes or microwave until heated through.