This crisp is the perfect thing to whip up with berries with or without ice cream on top.
We had family in town last summer and we scraped together a quick meal to serve a crowd. I needed a quick summery dessert that wasn't really heavy and didn't take many ingredients or time to make. I had already pulled together the 30-Minute Shepherd's Pie and I knew I wanted to do something with berries. I hunted in one of my favorite cookbooks: Sally's Baking Addiction. I found this berry crisp recipe and I had everything on hand to make it. I ate mine without ice cream because it's incredible without it.
What you need:
For the filling:
- 5 cups blueberries, blackberries, and raspberries
- 1/4 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp. salt
- Juice of one lemon
- 1/2 tsp. vanilla extract
- 3/4 cup brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup old-fashioned oats
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, room temperature
- For the filling: combine 3 cups berries with flour, sugar, salt, lemon juice, and vanilla. Toss to coat.
- Spread coated berries into a well-greased 9x9-inch baking pan. Then top with remaining 2 cups berries.
- For the topping: mix together all but butter, making sure to break up any lumps of brown sugar.
- Add butter and stir using your hands until it is crumbly.
- Sprinkle topping over berries.
- Bake in a preheated 350-degree oven for 40 to 45 minutes until the topping is golden brown.
- Let cool slightly before serving. Top with vanilla ice cream, if desired.
Recipe from Sally's Baking Addiction cookbook
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