Homemade Berry Crisp Recipe
User Reviews
5
Homemade Berry Crisp Recipe
Description
The Homemade Berry Crisp Recipe features a mix of fresh blueberries, raspberries, and blackberries tossed with lemon juice and sugar, creating a slightly tart and sweet fruit base. The topping is a streusel made by cutting rolled oats, flour, brown sugar, and butter together until crumbly, then sprinkled over the berries before baking.
Baked at 350°F for 40-45 minutes, this crisp produces a golden, firm topping with a soft, juicy berry filling underneath. The textural contrast between a crisp oat topping and tender berries is a hallmark of this dessert. Serving it with vanilla ice cream and caramel sauce complements the berries with creaminess and extra sweetness.
Berry crisp is well-suited for made-ahead preparations as the notes allow making it up to two days in advance. It stores refrigerated for up to five days or frozen for two months. Use fresh or frozen berries, avoiding strawberries which break down more. Reheat gently in the oven before serving to warm through.
Ingredients
- 2 cups blueberries fresh
- 2 cups raspberries fresh
- 2 cups blackberry fresh
- lemon about 1 ½ tablespoons, juice of ½ lemon
- ¼ cup sugar
- 2 unsalted butter sticks (units not specified
- 1 cup light brown sugar packed
- 1 cup all-purpose flour
- 2 cups rolled oats
- 1 caramel recipe
- 1 Ice cream recipe
Instructions
- Toss the berries around in a bit of fresh-squeezed lemon juice and sugar to help sweeten them up a bit. The lemon will add a bit more sourness to them.
- Place the berries in a 13”x9” casserole dish, 10” skillet, or 10” rondeau pot, and prepare the streusel.
- Using a pastry knife, cut in together the rolled oats, flour, brown sugar, and butter for the streusel. The butter should be the size of rice.
- Sprinkle it all over the top of the berries, completely covering them.
- Bake the berry crisp in the oven at 350° for 40 to 45 minutes or until the top is browned and firm.
- Serve warm with vanilla ice cream and caramel.
Notes
- This recipe can be made up to two days ahead to maintain freshness.
- Store leftover crisp covered in the refrigerator for up to five days or freeze for up to two months.
- The caramel sauce keeps refrigerated for up to one month; ice cream remains good in the freezer for two months.
- To reheat, warm portions in the oven at 350°F for 12-15 minutes until heated through.
- Avoid strawberries due to their tendency to break down excessively during baking.
- Do not substitute steel-cut oats for rolled oats as texture will be affected.
- Frozen berries are acceptable for this recipe if fresh are unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 10mg | 0% |
| Potassium | 259mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 40g | 80% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 19mg | 21% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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