Mixed Berry Crisp

Mixed Berry Crisp is a delightful dessert that beautifully showcases the best of summer’s bounty. This luscious dish combines sweet strawberries and tart blueberries, all nestled under a golden, crunchy oat topping that’s nothing short of heavenly. The contrast between the warm, bubbling berry filling and the crisp, buttery topping creates a symphony of flavors and textures that’ll have everyone reaching for seconds. Whether you’re serving it at a family barbecue or cozying up for movie night, this Mixed Berry Crisp is sure to impress.

I first discovered this recipe during a summer picnic several years ago. A friend brought it along, and as soon as I tasted it, I knew I had to recreate it in my own kitchen. Not only is it incredibly easy to whip up but it also brings together fresh fruits and a delightful crumble that feels indulgent without being overly rich. Trust me, once you try this recipe, it’ll become a staple in your dessert rotation!

How to Make Mixed Berry Crisp

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C), ensuring it’s at the right temperature for baking your crisp.
2. Prepare the Crumble: In a large bowl, mix together the ¾ cup flour, ¾ cup brown sugar, ¾ cup oats, 1 teaspoon cinnamon, and ¼ teaspoon salt. Dice the cold unsalted butter into small pieces and use a pastry cutter (or your hands) to mix until it resembles coarse crumbs. Set this mixture aside.
3. Prepare the Berries: In another large bowl, combine the hulled and sliced strawberries with the blueberries. Toss them gently with the ½ cup granulated sugar, 1 tablespoon lemon juice, and 3 tablespoons cornstarch, ensuring every berry is coated.
4. Assemble the Crisp: Pour the berry mixture into the bottom of an 8-inch square pan. Spread the crumble topping evenly over the berries, then press it down slightly to compact it.
5. Bake to Perfection: Bake in the preheated oven for 30-33 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. It might be tempting to dig in right away, but let it sit for a bit to allow the filling to set.

Storing & Reheating

Once the mixed berry crisp has completely cooled, store it covered at room temperature for up to two days. If you have leftovers, refrigerate in an airtight container for about a week. For longer storage, you can freeze it for up to three months—simply wrap the cooled crisp in plastic wrap and then foil before freezing. To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Be mindful that the crisp’s texture might change slightly after freezing; a scoop of vanilla ice cream on top is a perfect way to refresh it!

This Mixed Berry Crisp captures the essence of homey desserts perfectly. It’s a balance of sweet and tart, warm and crunchy, making it a beloved choice for gatherings or cozy evenings. Don’t hesitate to play with the ingredients, discovering what delightful combinations you can create. Enjoy every last bite of this seasonal treat, and I guarantee you’ll be glad you tried it!

Recipe FAQs

Mixed Berry Crisp

Recipe Author: Grace

This Mixed Berry Crisp pairs irresistible strawberries and blueberries with a crunchy oat topping. Quick to prepare and delightfully warm, it’s perfect for any dessert lover seeking an easy homemade treat.

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• Prep Time 20 minutes
• Cook Time 30-33 minutes
• Yield 8 servings 1x

Ingredients

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• ¾ cup (93g) all purpose flour
• ¾ cup (64g) quick cook oats
• ¾ cup (150g) packed brown sugar
• 1 teaspoon cinnamon
• 6 tablespoons (78g) cold unsalted butter, diced
• ¼ teaspoon salt
• 1 pound strawberries, hulled and sliced
• 2 cups blueberries, frozen or fresh
• ½ cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 3 tablespoons (24g) cornstarch

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the all-purpose flour, packed brown sugar, quick cook oats, cinnamon, and salt to make the crumble. Cut in the cold, diced butter using a pastry cutter or your hands until the mixture resembles small crumbs. Set it aside.
3. In another large bowl, gently toss together the hulled and sliced strawberries and blueberries with granulated sugar, lemon juice, and cornstarch. Spread the berry mixture evenly in the bottom of an 8-inch square pan.
4. Carefully pour the crumble mixture over the berry layer and gently press it down to compact it slightly.
5. Bake the crisp in the preheated oven for 30 to 33 minutes, until the crust is golden brown and the topping appears crunchy. Allow it to cool slightly before serving to let the filling gel.

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Notes

Serve warm or at room temperature with whipped cream or ice cream for a delightful treat.
If using frozen berries, there’s no need to thaw; just use them straight from the freezer.
For a touch of extra flavor, consider adding a splash of vanilla extract to the berry mixture.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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