Mixed Berry Crisp

The best thing about summer is not only the warm days, all of the outdoor activities, or grilling… It is all of the new and fresh vegetables and fruits. Well, we have to shine the light and give the fruit some sort of credit for being delicious and healthy for you. I buy so much fruit during the summer it is sort of ridiculous but they are just so good. I can’t help it. I preserve some of it for the winter. Bake with it. Snack on it. Have it as a side dish with dinner OR put it on ice cream or serve it with just whipped cream. There are so many options for fruit.

I have to say though, I have tons of recipes for crisps of all flavors. lol. This recipe for berry crisp is probably one of my favorites. I always keep frozen fruit in the freezer for any sort of recipe, snacking, or baking and especially for this particular recipe. It is so good and very easy to make.

Let me share with you how to make it.

INGREDIENTS:

6 cups. Mixed fruit ( such as strawberries, blueberries, raspberries, or blackberries)
1/4 cup. Sugar
1 tsp. Vanilla
Juice of 1 lemon
1/4 tsp. Kosher Salt
3 tbsp. Cornstarch

FOR THE CRUMBLE TOPPING:

1 cup. Flour
1/2 cup. Sugar
3 tbsp. Brown Sugar
1/2 cup. Oats
1/3 cup. Lightly Toasted Nuts ( I use pecans)
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Kosher Salt
1 tsp. Vanilla
3/4 to 1 stick Butter ( unsalted)

DIRECTIONS:

1. Preheat the oven to 350*. Butter a 9×9-inch baking dish.
2. In a bowl combine the fruit, sugar, vanilla, lemon juice, salt, and Cornstarch. Mix well. Let sit while you make the crumble topping.
3. In a separate bowl combine the flour, sugar, brown sugar, cinnamon, nutmeg, salt, and oats. Mix well. Add the vanilla and butter and mix together using a fork or your hands until crumbly. Add in the nuts and combine.
4. Add the fruit mixture to the baking dish and spread it out evenly. Sprinkle the crumble topping over the fruit evenly making sure to cover the top.
5. Place the baking dish on a sheet tray to catch any juice that may spill over the side during baking. Place in the oven and bake for about 40 to 45 minutes or until the top is golden brown and the juice from the fruit is bubbly.
6. Remove and let cool for 5 to 10 minutes before serving.

• Serve as is or with vanilla ice cream for a delicious dessert.
• You can also have this for breakfast with a nice hot cup of coffee or tea.
• You can serve this hot, warm, room temp, or cold.
• Store in an airtight container in the fridge for up to 1 week.
• TO FREEZE: Place the berries in a deep dish aluminum pie plate and spread it out evenly. Sprinkle over the crumble topping to cover the top. Wrap in plastic wrap making sure to triple wrap to keep from freezer burn. Wrap a double layer of foil over the plastic wrap. Be sure to label the berry crumble with the name and date. This will keep in the freezer for up to 3 months. Remove 1 hour before baking to thaw. Bake as directed for 50 to 55 minutes or until bubbly and golden brown on top. Remove and let cool slightly before serving.