Berry crisps are one of the easiest desserts to make, and chances are you already have most of these ingredients at home. I like this recipe because you can play around with it. You don’t have to follow it to the tee. Most of the time when making fruit crisps, I eyeball everything and taste as I go since it is nearly impossible to mess up. No matter how unattractive your crisp may look, I can assure you that it will taste heavenly. Berry crisps taste best in the summer since the fresh berries are the ripest. This recipe is meant for berries, but you can always sub in other fruits for some of the berries like peaches or nectarines. This crisp is best served warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream. See "Notes" for vegan adaptation.
TOTAL TIME: 1 hour 5 minutes
SERVINGS: 6
INGREDIENTS:
Fruit Mixture:
5 cups berries of your choice
2-4 tablespoons granulated sugar (depending on how sweet your fruits are)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ½ tablespoon cornstarch (or 3 tablespoons all-purpose flour)
¼ teaspoon salt
Crisp Topping
½ cup all-purpose flour (65 grams)
½ cup brown sugar (lightly packed)
⅔ cup rolled oats
6 tablespoons cold unsalted butter
¼ teaspoon salt
¼ teaspoon cinnamon
RECIPE:
Preheat oven to 375° F.
Combine the berries, granulated sugar, lemon zest, lemon juice, salt and cornstarch in a bowl.
Cut the butter into small cubes and place in the food processor with the brown sugar, flour, salt, and half of the oats. Pulse until small clumps start to form. Mix in the other half of the oats with a spoon.
Divide the fruit mixture among six 8 oz. ramekins or pour it all into a 2 quart baking dish. Completely cover the top with the crisp topping and bake for 50-60 minutes at 375° F.
Serve warm with ice cream or whipped cream.
NOTES:
If using frozen berries, make sure to thaw for one hour at room temperature before using them.
Make sure to put a tray under your baking dish in the oven incase the fruit juices bubble over.
Vegan Adaptation:
Substitute the granulated sugar with 2-4 tablespoons of maple syrup.
Substitute the brown sugar with organic vegan brown sugar or raw sugar.
Substitute the butter with vegan butter. Make sure to cube it and let it chill in the freezer for 20 minute before adding it to the food processor.
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