Mixed Berry Crisp
Juicy mixed berries, fresh or frozen, baked under a buttery oat and brown sugar crumble until bubbling. The easiest fruit dessert there is.
Chef's note Make a double batch of topping and freeze half in a bag; next time, crisp is ten minutes of work.
Chef's note Make a double batch of topping and freeze half in a bag; next time, crisp is ten minutes of work. Wait until the fruit bubbles thickly in the middle, not just at the edges, or the cornstarch hasn't thickened yet.
Ingredients
- 6 cups mixed berries fresh or frozen (don't thaw), about 850 g
- ⅓ cup granulated sugar 65 g
- 3 tbsp cornstarch
- 1 lemon
- ¾ cup all-purpose flour 90 g
- ¾ cup old-fashioned rolled oats 70 g
- ½ cup light brown sugar 100 g, packed
- 1 tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup unsalted butter 1 stick (113 g), cold and cubed
Steps
Heat the oven to 375°F. Toss 6 cups mixed berries, ⅓ cup granulated sugar, 3 tbsp cornstarch, and the zest and juice of 1 lemon in a 9-inch square or other 2-quart baking dish.
In a bowl, mix ¾ cup all-purpose flour, ¾ cup old-fashioned rolled oats, ½ cup light brown sugar, 1 tsp ground cinnamon and ¼ tsp fine salt. Rub in ½ cup unsalted butter with your fingertips until it clumps into crumbly pebbles.
Scatter the topping evenly over the fruit, leaving some big clumps.
Set the dish on a foil-lined sheet pan to catch drips and bake 40 to 50 minutes (closer to 50 for frozen berries), until the topping is deep golden and the fruit bubbles thickly.
Cool at least 20 minutes so the juices thicken. Serve warm, with vanilla ice cream if you like.
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