Berry Crisp

Frozen berries are transformed into a delicious fruit crisp with a buttery-sweet crumb topping.

Prep Time 10

Cook Time 50

Total Time 1

Yields servings

Preheat oven to 350℉. Lightly grease a 9-inch round deep pie dish or similar 9x9-inch square baking dish. Set aside.
In a large bowl, combine the frozen berries, sugar, cornstarch, and lemon juice. Stir to coat, then set aside to let the sugar dissolve and fruit thaw slightly.
In a separate large bowl combine the oats, flour, brown sugar, granulated sugar, salt, cinnamon and butter. Use your fingers to squeeze and rub the mixture until it no longer looks dry and is starting to clump together.
Pour the fruit mixture into the prepared pan.
Sprinkle and clump the crumb topping over the fruit. (Squeeze it together for bigger crumbs. Rub it between your fingers for finer crumbs.)
Bake at 350℉ for 45-50 minutes or until the topping is golden brown and the filling bubbles well around the edges. (The fruit in the center may look somewhat thin/wet still.)
Wait 10-15 minutes before serving to allow the filling to cool slightly and continue to thicken. Serve with a scoop of vanilla ice cream, if desired.

Frozen Berries: A blend of raspberries, blueberries, and blackberries. Costco and Sam's club both sell this blend.
Fresh fruit can be used in the same quantities. Bake time, however, will be shorter, around 30-40 minutes.

To Store: Cover the crisp tightly and store at room temperature (68-72˚F) for 2-3 days, or in the refrigerator for 4-5 days.
To Reheat: Place some berry crisp on a plate and nuke it in the microwave for 30-60 seconds. Alternately reheat the whole baking dish in a 350˚F oven for 15-20 minutes.
To Freeze: Store in an airtight freezer container up to 3 months. Thaw in the refrigerator overnight before reheating.