I love a good, old-fashioned, berry crisp. Crisps, galettes, tarts, pies and the like all have a special place in my kitchen. Their rustic and simplified appearance gives you the feeling that you’ve created something straight from the heart. These desserts are what I also consider the chameleon of the fruit pastry world. Tailor them for a special occasion (think red and blue for patriotic holidays), or for the season (think warm apple pie in the fall), they truly are adaptable to any variety of taste buds.
This version features the harvest of summer: strawberries and blueberries. As fresh as they can be in the midst of the heat, this crisp is perfect with a glass of sweet tea on Sunday afternoons or a scoop of ice cream to start the weekend off right. Not to mention its incredible ability to make even a novice baker feel accomplished in the kitchen. Pair it with what you feel, share it with whom you love and enjoy every bite.
- 3 cups fresh blueberries
- 3 cups fresh strawberries (can substitute for blueberries or strawberries with any fruit of choice)
- 3 Tablespoons sugar
- 1 Tablespoon cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- 1⅓ cup brown sugar
- 1 Tablespoon cinnamon
- 2 cups old-fashioned oats
- ½ teaspoon salt
- 12 Tablespoons unsalted butter, softened
- Ice cream for serving (optional)
- Preheat oven to 350 degrees F.
- In a bowl, combine berries or fruit, sugar, lemon juice, lemon zest and cornstarch. Mix until fruit is coated and both the sugar and cornstarch dissolve.
- In a separate bowl, toss the oats, brown sugar, flour, cinnamon and salt. Add the soft butter and, using a fork or your hands, mix until crumbly.
- Fill eight (4-ounce) ramekins or a pie dish with the berry mixture and top generously with the oat topping.
- Bake for 30 minutes, or until the berries are bubbling and the oats are golden.
- Once crisp is finished cooking, allow to cool before eating. Top with ice cream if desired.