Mixed Berry Crisp

mixed berry crisp in pan

If you’ve read any of my previous blog posts, there is often a common theme running throughout: versatility.  I like recipes that you can take in many directions, pandering to your own taste and preferences.  This recipe is just that.  You can use almost any type of fruit you like, and it’ll be delicious.  It’s the streusel topping that sends it over the top!  So, if it’s apple season – go for it; summer, go with berries in season.  Stone fruits such as peaches and plums would be amazing too.  Have fun and go crazy!


Mixed berry crisp serving

Serves:  6-8
Time:  50 minutes

2 pints blueberries
2 pints raspberries
1 cup sugar
1 tbs plus 1 cup flour
1 tsp cinnamon
½ cup water
1 cup packed brown sugar
1 cup rolled oats
¼ tsp baking powder
¼ tsp baking powder
½ cup butter, melted
¼ cup confectioner’s sugar


Pre-heat oven to 350 degrees Fahrenheit.

Melt the butter either in the microwave or on top of the stove.  Set aside.

Using a 9×13 baking dish, tip the pints of fruit and distribute evenly.  In a small bowl, combine the white sugar, 1 tablespoon of the flour and cinnamon until evenly mixed.  Sprinkle over the fruit.  Next pour the water evenly so that most parts of the dish have been hydrated.

In a larger bowl, combine the remaining flour (1 cup), rolled oats, brown sugar, baking powder and soda along with the melted butter.  Using your clean hands, mash together until the mixture is thoroughly combined and resembles large crumbs.

Scatter the oats mixture across the top of the fruit.  Bake for 40 minutes or until the edges are golden brown.  Allow to cool completely.

Just before serving, dust with confectioner’s sugar.  Serve by itself, with a dollop of fresh cream or your favorite ice cream!

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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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