Summer Berry Crisp

SUMMER BERRY CRISP



Summer Berry Crisp image

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

Recipe From epicurious.com

Provided by Sheila Lukins

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Blackberry     Blueberry     Raspberry     Oat     Summer     Parade     Small Plates

Number Of Ingredients: 14

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
  • 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
  • 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
  • 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.


SUMMER BERRY CRISP



Summer Berry Crisp image

Make and share this Summer Berry Crisp recipe from Food.com.

Recipe From food.com

Provided by Colleen321

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients: 13

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
1 pinch salt
1/2 cup cold unsalted butter, cut into small pieces
whipped cream or vanilla ice cream, for serving

Steps:

  • Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
  • Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
  • Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
  • Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.


SUMMER'S BEST BERRY CRISP



Summer's Best Berry Crisp image

A flavorsome summer fruit dessert recipe! Enjoy this raspberry and blueberry crisp that's baked to perfection.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 8

Number Of Ingredients: 9

3 cups fresh raspberries
3 cups fresh blueberries
1/4 cup granulated sugar
2 teaspoons vanilla
3/4 cup Gold Medal™ all-purpose flour
1/2 cup packed dark brown sugar
1/4 teaspoon pumpkin pie spice
6 tablespoons cold butter
1/2 cup old-fashioned oats
Calories270
Carbohydrate46 g
Fat2
Fiber5 g
Protein3 g
SaturatedFat6 g
ServingSize1 Serving
Sodium80 mg

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In large bowl, gently stir raspberries, blueberries and 1/4 cup sugar. Spoon into baking dish. Sprinkle with vanilla.
  • In medium bowl, mix flour, brown sugar and pumpkin pie spice. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Add oats; toss well. Sprinkle over berry mixture.
  • Bake 30 minutes or until filling is bubbly and topping is golden. Serve warm.


FROZEN BERRY CRISP



Frozen Berry Crisp image

Crisp with frozen berries. Even Courtney will eat this one.

Recipe From allrecipes.com

Provided by Erin Wallace

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients: 9

5 ½ cups mixed frozen berries
¼ cup white sugar
2 tablespoons cornstarch
2 cups brown sugar
¾ cup unsalted butter, melted
1 tablespoon vanilla extract
½ cup all-purpose flour
1 teaspoon ground cinnamon
2 cups rolled oats
Calories436.8 calories
Carbohydrate75.2 g
Cholesterol36.6 mg
Fat15.2 g
Fiber4.1 g
Protein3.5 g
SaturatedFat8.9 g
Sodium15.6 mg
Sugar54.2 g

Steps:

  • Mix berries, white sugar, and cornstarch together lightly. Set aside.
  • Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
  • Bake in the preheated oven until golden, about 1 hour.


THE CRUNCHIEST SUMMER FRUIT CRUMBLE



The Crunchiest Summer Fruit Crumble image

The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     easy, cookies and bars, pies and tarts, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients: 12

1 1/2 cups/190 grams all-purpose flour
1/2 cup/50 grams rolled oats
1/3 cup/75 grams light or dark brown sugar
1/3 cup/65 grams granulated sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom, ginger or allspice, or use lemon zest
1/2 cup/115 grams unsalted butter (1 stick), melted and cooled
2 to 5 tablespoon light brown sugar (or granulated sugar), depending on the sweetness of the fruit
2 tablespoons cornstarch
8 cups mixed berries (fresh or frozen), or cubed peaches, plums, nectarines, apricots, or pitted sweet cherries (or a combination)
Ice cream or whipped cream, for serving

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
  • Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
  • Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
  • Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.




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  1. Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you’re using strawberries, slice them into 1/4-inch thick pieces. If you’re using particularly large blackberries, slice them in half.
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Recipe From : notenoughcinnamon.com
2020-06-10  · Step 1 - Place the berries in a large baking dish (like a 10"x15" or a 9"x13"). Step 2 & 3 - Sprinkle them with cornstarch and coconut sugar. Drizzle with lemon juice and honey. Using a spoon, mix thoroughly until all the ingredients are well combined and spread the berry … ...
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  1. Place berries in a large baking dish (like a 10"x15" or a 9"x13"). Sprinkle with cornstarch and coconut sugar. Drizzle with lemon juice and honey. Using a spoon, mix thoroughly until all the ingredients are well combined and spread into an even layer.
  2. Place berries in a large baking dish (like a 10"x15" or a 9"x13"). Sprinkle with cornstarch and coconut sugar. Drizzle with lemon juice and honey. Using a spoon, mix thoroughly until all the ingredients are well combined and spread into an even layer.
  3. In a medium bowl, combine oats, flour, sugar, cinnamon, and nutmeg. Melt butter and pour over oat mixture. Mix well and sprinkle over berries.
  4. Bake for 30 minutes or until topping is golden brown and fruits are bubbly. Remove from the oven, set aside for about 10-15 minutes to allow the crisp to set a bit and serve warm, with a scoop of vanilla ice cream or greek yogurt.
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Recipe From : thecozyapron.com
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  1. Begin by preparing your crisp topping: add all of the ingredients to the bowl of a standing mixer fitted with a paddle attachment, and mix together until a coarse crumble forms with roughly pea-size pieces; place into a bowl or into a ziplock, and keep cold in fridge until ready to top berry crisp.
  2. Begin by preparing your crisp topping: add all of the ingredients to the bowl of a standing mixer fitted with a paddle attachment, and mix together until a coarse crumble forms with roughly pea-size pieces; place into a bowl or into a ziplock, and keep cold in fridge until ready to top berry crisp.
  3. To prepare the filling, combine the cane (or granulated) sugar in a small dish with the cornstarch, and using a fork, mix the two well to combine; set aside for a moment.
  4. Add the berries to a large bowl, along with the lemon zest and juice; then, sprinkle the sugar/cornstarch mixture evenly over top and gently toss to combine very well; turn the berry mixture out into your baking dish.
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