Berry Crisp

Use fresh or frozen berries in this easy mixed berry crisp. The filling is scented with a bit of orange zest and topped with a buttery oat streusel for the perfect summery dessert.

Prep Time 15

Cook Time 45

Total Time 1

Servings

Ingredients

For the filling:

6 cups fresh assorted berries see notes
⅓ cup granulated sugar
⅓ cup all-purpose flour
Zest of 1 orange

For the topping:

⅔ cup all-purpose flour
⅔ cup quick-cooking oats
⅔ cup light brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
1 Pinch fine sea salt
6 tablespoons unsalted butter melted

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray. Set aside.
In a large bowl, stir together the berries with the ⅓ cup sugar, ⅓ cup flour, and orange zest. Pour the mixture into the prepared baking dish. Set aside.
6 cups fresh assorted berries, ⅓ cup granulated sugar, ⅓ cup all-purpose flour, Zest of 1 orange
In a medium bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, and salt. Drizzle in the melted butter and stir until the dry ingredients are moistened and crumbs form. Sprinkle the crumb mixture evenly over the top of the berry filling.
⅔ cup all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 Pinch fine sea salt, ⅔ cup quick-cooking oats, ⅔ cup light brown sugar, 6 tablespoons unsalted butter
Bake for 45-50 minutes or until the topping is golden brown and the filling is bubbly.

Notes

Ingredients

Use any mix of fresh or frozen berries you like best. Sweet cherries can be included in the mix.
If using fresh berries, make sure the berries are similar in size. Strawberries should be hulled; large strawberries may need to be halved or quartered. Cherries should be pitted and may need to be halved.
To substitute frozen berries, use 32 ounces frozen mixed berries, thawed. If the thawed berries have given off a lot of juice, strain off most of that liquid before using them in the recipe.

Make ahead

While I do not recommend making the entire crisp ahead of time, you can prep the crisp topping ahead of time. Mix the topping as directed, then transfer to an airtight container. Store in the fridge for up to 1 week or in the freezer for up to 2 months before adding to the fruit filling and baking as directed.

Storage

Crisp is best on the day it is made, but leftovers can be stored, covered, at room temperature for 1-2 days or in the refrigerator for 3-4 days.