Description

This Delightful Mixed Berry Crisp combines a luscious blend of fresh berries with a sweet, crumbly oat topping baked to golden perfection. Bursting with natural berry juice and enhanced by a touch of cinnamon and lemon, this easy-to-make dessert is perfect served warm and complemented with vanilla ice cream for an indulgent treat.

Ingredients

Berry Mixture

6 cups mixed fresh berries (blueberries, raspberries, or blackberries)
⅓ cup granulated sugar
¼ teaspoon sea salt
3 tablespoons all-purpose flour
1½ tablespoons fresh lemon juice (from 1 lemon)
¼ teaspoon cinnamon (optional)

Crisp Topping

¼ cup (½ stick) cold unsalted butter, cubed
½ cup brown sugar, packed
½ cup all-purpose flour
½ cup rolled oats
½ teaspoon sea salt

To Serve

Vanilla ice cream (optional)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the center to ensure even baking.
Prepare Berry Mixture: In a large bowl, gently toss the mixed berries with granulated sugar, sea salt, all-purpose flour, fresh lemon juice, and cinnamon if using. Make sure the berries are evenly coated to help thicken the fruit juices during baking. Transfer this mixture to a 2-quart baking dish or pie pan, spreading it out evenly.
Make Crisp Topping: In a medium bowl, combine the cold cubed butter, packed brown sugar, all-purpose flour, rolled oats, and sea salt. Use your hands to mix these ingredients until crumbly, forming a coarse dough-like texture.
Assemble: Evenly scatter the oat and butter mixture over the berry filling in the baking dish, covering the fruit layer completely.
Bake: Place the dish in the preheated oven and bake for approximately 35 minutes, or until the berry mixture is bubbling at the edges and the crisp topping is golden brown and crisp.
Serve: Allow the berry crisp to cool slightly, then serve warm. Optionally, add a scoop of vanilla ice cream on top for an extra indulgent dessert experience.

Notes

For best results, use ripe but firm mixed berries to avoid excess liquid.
If frozen berries are used, thaw and drain excess juice before mixing.
The cinnamon is optional but adds a warm depth of flavor.
Allow the crisp to cool for 5-10 minutes before serving to prevent burning and help set the filling.
This crisp can be stored refrigerated for up to 3 days and reheated before serving.