I stumbled across this recipe looking for a dessert to incorporate the abundance of berries I had on hand. The crisp buttery topping is the perfect cover for the decadent and juicy berries that hide below. Serve warm with a scoop (or two) of rich velvety Vanilla Bean Ice Cream for an indulgent treat. Since I was making this for a party I opted to bake the crisp the night before and store it in the refrigerator. Reheat in a preheated 350ºF oven for about 20 minutes until warm and bubbly.
Four Berry
recipe adapted from Ina Garten
Fruit filling:
2-3 cups fresh or frozen strawberries, raspberries, blackberries, and blueberries
½ orange, zested
2 tablespoons granulated sugar
¼ cup light brown sugar, packed
2-3 tablespoons all-purpose flour
Crisp topping:
½ cup granulated sugar
¼ cup light brown sugar, packed
¾ cups all-purpose flour
pinch of salt
½ cup quick-cooking oatmeal
1 stick (8 tablespoons) cold unsalted butter, diced
Vanilla Bean Ice Cream , for serving
Preheat the oven to 350ºF. Butter the inside of an 8x8 inch baking dish.
For the fruit filling, place berries into a large bowl. Add the orange zest, 2 tablespoons granulated sugar, ¼ cup brown sugar, and 2 tablespoons of flour. Toss well. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the berries into the baking dish and gently smooth the top.
For the crisp topping, combine flour, granulated sugar, brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the berries.
Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately or store in the refrigerator.
