Mixed Berry Crisp

by Monday, September 26, 2016

I love fruity deserts. I’ll take a hot, fresh berry crisp or crostini topped with ice cream over a dense chocolate dessert any day of the week.


Crisps and crumbles are awesome in the summer when the berries are poppin’ off the bushes and they work in the winter when you want a warm, comforting dessert. It doesn’t hurt that they are deceptively quick and easy to make, and kinda hard to screw up.


Berry Crisp ingredients, blueberries, blackberries, flour sugar oatmeal


Regardless of the recipe, you can play with the type of berries and fruit. Whatever is fresh and in your kitchen works the best – I’ve used all kinds of combinations: raspberries, peaches, pears, blackberries, blueberries, strawberries and even an occasional fig.


 mixed berries - ready for the berry crips


My go to berry crisp recipe is from a Food & Wine best of cookbook. It’s basically a bowl of mixed fruit, topped with equal parts flour, oatmeal and brown sugar, crumbled together with butter and cinnamon. What I really love about this recipe is how flexible and forgiving it is.


mixed berry crisp - ready for the oven

The recipe is below – go by the book or make it your own. You’ll have smiles all around.

Mixed Berry Crisp


For the crisp:

  • 2/3 cup old fashioned oats
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold, unsalted butter, cut into cubes

For the berries:

  • 2 cups fresh raspberries*
  • 2 cups fresh blueberries*
  • 1/2 cup granulated sugar (if berries are sweet you can reduce the amount of sugar)
  • 2 tablespoons all-purpose flour

Preheat the oven to 350 degrees. To make the crisp topping, combine the oats, brown sugar, flour and cinnamon win a bow. Add the diced butter to the dry ingredients and blend with a pastry blender or the tips of your fingers until crumbly. Set aside.

In another bowl, toss the berries with the sugar and flour, using a rubber spatula. Pour the berries into a 9-inch pie pan. Cover the berries with the crisp topping. Set the filled pie pan on a baking sheet to catch any juices, the place in the oven and bake until the topping is golden brown and the juices are bubbling – 40-45 minutes.

Top with vanilla ice cream or sweetened whipped cream.

*I used a mixture of blackberries, blueberries and raspberries – use whatever you prefer for a total of four cups of fruit.

Recipe from Tom Douglas’ Seattle Kitchen as featured in Food & Wine’s Best of the Best 


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