Mixed Berry Crisp
Ingredients
- 2 cups fresh or frozen strawberries hulled and halved if large
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen raspberries
- 3 tablespoons pure maple syrup or honey
- 2 tablespoons cornstarch add 1 extra tablespoon if using frozen berries
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1.5 cups old-fashioned rolled oats use certified GF oats for gluten-free
- 1/2 cup all-purpose flour or almond flour for gluten-free
- 1/3 cup brown sugar packed, or coconut sugar
- 3 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter cold, cut into small cubes (or coconut oil for dairy-free)
- 1/2 cup chopped pecans or walnuts optional but highly recommended
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch or similar 2-quart baking dish with butter or cooking spray.
- If using frozen berries, do not thaw. If using fresh berries, rinse gently and pat dry. Hull and halve strawberries if they are large.
- In a large bowl, combine the strawberries, blueberries, and raspberries. Add the maple syrup, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon.
- Toss gently until all the berries are evenly coated and the cornstarch is fully incorporated. Pour the berry mixture into the prepared baking dish and spread into an even layer.
- In a medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
- Add the maple syrup and cold cubed butter. Using your fingertips, work the butter into the oat mixture by pressing and rubbing until the mixture resembles coarse crumbs with some pea-sized clumps of butter remaining. Do not overwork — those butter pieces are what create the crispy clusters.
- If using nuts, fold them in now.
- Scatter the oat crumble topping evenly over the berry filling. Do not press it down — you want a loose, textured surface for maximum crunch.
- Bake for 38–42 minutes, until the topping is deep golden brown and the berry filling is bubbling around the edges. If using frozen berries, add 10 additional minutes.
- Remove from the oven and let rest for at least 10 minutes before serving. This allows the filling to thicken slightly. Serve warm with vanilla ice cream, Greek yogurt, or whipped cream.
Notes
Storage: Cover and refrigerate for up to 4 days. Reheat in a 350°F oven for 10–15 minutes to restore crunch. Freeze baked crisp for up to 3 months. Gluten-Free: Use certified GF rolled oats and substitute almond flour or oat flour for the all-purpose flour. Dairy-Free: Replace butter with cold solid coconut oil, cut into cubes. Pro Tip: For extra nutty depth, toast the rolled oats on a dry baking sheet at 350°F for 8–10 minutes before mixing into the crumble.