Enjoy All the Berries with Mixed Berry Crisp

A favorite aunt used to bring a fruit crisp every Sunday for our family dinner. The winter months usually featured a homey, cinnamon-filled apple crisp, but by the time May rolled around, we were eagerly awaiting the change from apple crisp to some kind of berries. Strawberries were usually the first to appear. One-fruit crisps were her standby for years, and at her age she wasn’t making any changes. We pleaded with her to make a strawberry-rhubarb crisp too many times to count, and combining these two was as adventurous as she would get.

Fast forward to today. There are so many varieties of berries in season, and we can’t resist buying some of each. These spring beauties are plump, beautifully colored, and ripe for enjoyment. What better way to celebrate berries, than with a recipe using all of them? We certainly don’t want to play favorites like our aunt did, so here the berries are combined into one scrumptious crisp. Sweet and tart berries crowned with a buttery, brown sugar and oatmeal topping. Served warm, a crisp topped with ice cream is amazing. It also makes for an indulgent breakfast (we won’t judge).

Mixed Berry Crisp

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Servings

10 to 12

Servings 10 to 12

Mixed Berry Crisp 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Servings 10 to 12 Servings 10 to 12

Ingredients

Crisp topping

• 1 cup all-purpose flour
• 1 cup quick -cooking oats
• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 3/4 cup unsalted butter diced

Berry filling

• 24 ounces strawberries hulled and quartered
• 12 ounces raspberries
• 6 ounces blackberries
• 3/4 cup sugar
• 2 tablespoons sugar
• 2 1/2 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt

Instructions

• Preheat the oven to Convection/Bake 350°F. Grease a 9-by-13-inch baking dish with softened butter.
• Make the crisp topping: in a medium bowl, combine flour, oats, sugars and salt. Add diced butter and, using a pastry cutter, work into the dry ingredients until the butter is pea-sized and the mixture is crumbly.
• Make the berry filling: place the berries in a large bowl. In a small bowl, mix the sugar, cornstarch, tapioca and salt. Sprinkle the sugar mixture over the berries and toss gently with your hands to coat the berries evenly.
• Pour the berry mixture into the baking dish and smooth the top. Sprinkle the crisp topping evenly over the berry mixture. Bake until browned and bubbly, about 1 hour. Allow crisp to cool for at least 1 hour before serving.

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