5.0 from 36 votes
Homemade Berry Crisp Recipe
This tempting homemade blueberry crisp recipe is topped off with a decadent oatmeal streusel and served with caramel and vanilla ice cream.
Prep Time
15 mins
Cook Time
15 mins
Total Time
6 hrs
Servings: 8
Calories: 316 kcal
Course:
Dessert
Cuisine:
French , American
Ingredients
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- Juice of ½ lemon about 1 ½ tablespoons
- ¼ cup sugar
- 2 sticks unsalted butter
- 1 cup packed light brown sugar
- 1 cup all-purpose flour
- 2 cups rolled oats
- 1 recipe for caramel
- 1 recipe for ice cream
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.
Cup of Yum
Notes
- Make-Ahead: For freshness, you can make this up to 2 days ahead of time.
- How to Store: The best way to store the berry crisp is to cover it in plastic and chill it in the refrigerator for up to 5 days. It can also be stored in a plastic container in the freezer for up to 2 months. The caramel holds in the refrigerator for up to 1 month, and the ice cream can hold in the freezer for up to 2 months.
- How to Reheat: Place the desired amount of berry crisp into a small pot and cover with a lid. Bake in the oven at 350° for 12-15 minutes or until hot.
- I dislike using strawberries because they break down too much when cooking.
- You cannot use steel-cut oats for this recipe.
- Frozen berries can be used.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
71g
(24%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
10mg
(0%)
Potassium
259mg
(7%)
Fiber
7g
(28%)
Sugar
40g
(80%)
Vitamin A
113IU
(2%)
Vitamin C
19mg
(21%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 316
% 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.