Mixed Berry Oat Crisp
Desserts · Serves 8 · Prep 15 min · Cook 45 min · Total 1 hr
Jammy berries under a crunchy brown-sugar oat topping, ready for the oven in about 15 minutes. Frozen berries work just as well as fresh, so it is a year-round dessert. Serve it warm with vanilla ice cream melting into the juices.
Ingredients
The Filling
- 6 cup mixed berries (blueberries, raspberries, blackberries), fresh or frozen (no need to thaw)
- 1/3 cup granulated sugar
- 2 tbsp cornstarch (3 tbsp if using frozen berries)
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
The Topping
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter (1 stick), cubed
Steps
- Heat the oven to 375°F and butter a 9-inch deep-dish pie plate or an 8-inch square baking dish.
The Filling
- Toss the berries with the sugar, cornstarch, lemon juice and zest until the cornstarch disappears. Spread in the dish.
The Topping
- Stir together the flour, oats, both sugars, cinnamon and salt. Work in the cold butter with your fingertips until the mixture forms clumps the size of small pebbles.
- Scatter the topping evenly over the berries, leaving a few gaps for the juices to bubble through. Set the dish on a foil-lined baking sheet to catch drips.
- Bake until the topping is deep golden and the juices bubble thickly in the center, not just at the edges, 40 to 45 minutes (closer to 50 with frozen berries).
- Let rest 20 minutes so the juices thicken, then serve warm.