Fresh Berry Crisp
Ingredients
- 6 cups fresh strawberries, thick sliced
- 2 cups fresh blueberries
- 1 1/2 cups granulated sugar, divided
- 1 1/2 tsp orange zest
- 1 tbsp cornstarch
- 1 cup all purpose flour
- 1/2 cup light brown sugar, slightly packed
- 1/2 tsp salt
- 1 cup quick cooking oats, not instant
- 12 tbsp unsalted butter, diced
Instructions
- Preheat the oven to 350 degreesFor the fruit, toss the blueberries and strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a buttered 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 3/4 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
Notes
I started checking the doneness of the crisp about 30 to 40 minutes in because fresh fruit cooks faster. It is done when bubbling and the top is golden brown.