These various types of berries make a perfect dessert, especially for the sweet tooths out there.
Yield 4 to 6 ramekins or 1 (8-inch) baking pan
Prep Time 15 to 20 minutes
Baking Time 35 to 40 minutes
For the filling
2 cups fresh strawberries, hulled and halved
2 cups assorted berries
(blueberries, blackberries, raspberries)
1/2 cup granulated sugar
For the topping
1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/3 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cubed
1 Preheat oven to 350ºF.
2 Prepare the filling: In a large bowl, combine the strawberries, assorted berries, and sugar. Toss to mix well.
3 Prepare the topping: In another bowl, combine the flour, oats, sugars, and salt. Add the cubed butter and work in with the flour using a fork until it resembles a sandy mixture with pea-size particles.
4 Pour the filling into a baking dish then sprinkle the crumb mixture evenly on top.
5 Bake the berry crisp in the oven for 35 to 40 minutes or until the top is golden brown. Transfer to a wire rack to cool. Serve them warm with ice cream if desired.
Substitution tip: This recipe works with the frozen kind too. Add the sugar and mix. Allow to thaw slightly.
Shopping tip: Can't find fresh berries? To see where Rachelle Santos found fresh berries CLICK HERE.
Photography by David Hanson
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