Mixed Berry Crisp
User Reviews
5
Mixed Berry Crisp
Description
The Mixed Berry Crisp recipe combines a filling of assorted mixed berries with granulated sugar, cinnamon, and cornstarch to thicken juices released during baking. The topping is a streusel made from flour, rolled oats, brown sugar, and salt, brought together with cold diced butter, creating a coarse crumb texture. Arranged in a greased baking dish, the crisp is baked at 375°F for 35-40 minutes until the fruit filling bubbles and the topping is lightly browned. The resulting dish offers a balance of juicy, sweet berries and a crunchy, buttery topping. Serving warm alongside vanilla ice cream adds a creamy contrast. The recipe includes options for storage of leftovers in the refrigerator for about a week, which can be eaten cold or reheated. The streusel can be made ahead and stored chilled or frozen. Substitutions such as coconut sugar, maple syrup, or gluten-free flours are discussed for dietary preferences, but the original combination effectively produces the intended texture and flavor.
Ingredients
Filling
- 5 cups mixed berries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
Streusel Topping
- 1 cup all-purpose flour
- ¾ cup rolled oats
- ½ cup brown sugar packed, light or dark
- ¼ teaspoon salt
- ½ cup butter diced, cold, unsalted
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F. Grease an 8-inch square baking dish or 7-inch x 11-inch baking dish.
- Place the mixed berries into the greased baking dish; sprinkle sugar, corn starch and cinnamon on top and set aside.
- In a small bowl, combine the oats, flour, brown sugar and salt. Use your hands to combine the cold butter and the dry streusel topping ingredients until mixture resembles coarse crumbs. Sprinkle the crisp/streusel mixture over berry mixture.
- Bake until the crisp topping is lightly brown, and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of ice cream, if desired.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 7 days; reheat as desired or serve cold.
- Make the streusel topping in advance and store in the refrigerator for up to 3 days or freeze for up to one month.
- Substitutions include coconut sugar, honey, or maple syrup for granulated sugar and vegan butter or coconut oil for a vegan version.
- For gluten-free, use a gluten-free flour blend and gluten-free oats; do not substitute only almond or coconut flour alone.
- If cornstarch is unavailable, all-purpose flour can be used as a thickener in the fruit filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 3.4g | 7% |
| Fat | 8.4g | 13% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 20.4mg | 7% |
| Sodium | 238.1mg | 10% |
| Fiber | 4.1g | 16% |
| Sugar | 32.6g | 65% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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