A great fruit crisp transports me straight to summer! Simply pick your berry, any berry. Go with one variety, or mix them all together. My own personal fave is a combo of blueberries for their awesome sweetness with raspberries dropped in for just a hint of tanginess. Sweet fruit and crunchy buttery topping…what’s not to love! This recipe reduces some of the work by using melted butter for the topping rather than getting a workout cutting cold butter into flour and oatmeal. You’ve got to try it… your taste buds are guaranteed to smile!
In a bowl toss the berries with lemon juice then sprinkle with sugar, flour and cinnamon. Gently toss to coat. Pour into buttered dish.
Pour topping in an even layer over the berries.
I place the baking dish onto a metal tray to avoid any bubble over onto the oven.
Bake for 30 minutes or until golden brown and bubbly
Summertime Berry Crisp
Ingredients
For the filling:
- 2 heaping cups berries I use blue and raspberries, mixed
- 3 tablespoons white sugar
- 1 tablespoon flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the topping:
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup flour
- 1 cube butter melted
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Butter a medium sized baking dish. I use an au gratin dish. (See pictures above)
- In a bowl toss the berries with lemon juice then sprinkle with sugar, flour and cinnamon. Gently toss to coat. Pour into buttered dish.
- Combine the oats, flour, salt, brown sugar and cinnamon. Melt butter and stir it into the mixture until combined and crumbly. (See pics)
- Pour topping in an even layer over the berries. I place the baking dish onto a metal tray to avoid any bubble over onto the oven. Bake for 30 minutes or until golden brown and bubbly. Cool slightly and serve warm or at room temp with vanilla ice cream or whipped cream. Enjoy!
