Berry Crisp
A sweet, juicy, fruit-filled pan paired with a thick layer of crunchy brown sugar and oatmeal topping. A year round crowd pleasing recipe you'll want to keep on hand!
Equipment
- 13x9" baking dish
Ingredients
Oatmeal Topping
- 1-1/4 c. quick cooking oats
- 1-1/2 c. flour
- 1 c. light brown sugar, packed
- 1 tsp. salt
- 1 c. butter, room temperature
Berry Filling
- 2 c. strawberries, cut in half
- 2 c. blueberries
- 1 c. raspberries
- 1 c. blackberries
- 1/4 c. sugar
- 2 tbsp. orange juice
- 2 tsp. vanilla extract
- 1/4 c. flour
Instructions
- Heat oven to 350ºF. Spray 9x13" baking dish with cooking spray; set aside until ready to use.
- In a small bowl, mix together oats, flour, sugar, and salt. Mix in butter with your hands or pastry cutter until mixture forms crumbs. Set aside.
- In a large bowl, place strawberries, blueberries, raspberries, and blackberries. Stir in sugar, orange juice, and vanilla extract. Sprinkle flour over top and gently toss berries to coat.
- Transfer berry mixture to prepared baking dish. Sprinkle oatmeal mixture evenly over top.
- Bake 45 minutes or until top is golden and berries are bubbling. Serve warm.
Notes
- Feel free to switch out the berries with other fruits, just make sure to have 6 cups worth.
- You can use frozen berries, just thaw and remove any excess liquid.