SUMMER BERRY CRISP
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Provided by Sheila Lukins
Categories Dessert Bake Kid-Friendly Quick & Easy Blackberry Blueberry Raspberry Oat Summer Parade Small Plates
Number Of Ingredients 14
- 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'S BEST BERRY CRISP
A flavorsome summer fruit dessert recipe! Enjoy this raspberry and blueberry crisp that's baked to perfection.
Provided by By Betty Crocker Kitchens
Number Of Ingredients 9
- 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.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 80 mg
SUMMER FRUIT CRISP
Bake up a juicy summer fruit dessert with a sweet and crunchy topping.
Provided by Betty Crocker Kitchens
Number Of Ingredients 7
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, 1/2 cup of the sugar and the cornstarch until combined. Spread in baking dish.
- In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture.
- Bake 45 to 55 minutes or until mixture is hot and bubbly and topping is lightly browned. Serve warm.
Nutrition Facts : Calories 410, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 44 g, TransFat 1 g
SUMMER BERRY CRISP
Make and share this Summer Berry Crisp recipe from Food.com.
Provided by Colleen321
Yield 6 serving(s)
Number Of Ingredients 13
- 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.
FROZEN BERRY CRISP
Crisp with frozen berries. Even Courtney will eat this one.
Provided by Erin Wallace
Categories Desserts Crisps and Crumbles Recipes
Number Of Ingredients 9
- 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.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.2 g, Cholesterol 36.6 mg, Fat 15.2 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 8.9 g, Sodium 15.6 mg, Sugar 54.2 g
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SUMMER BERRY CRISP • HIP FOODIE MOM
5/5 (1)Category Dessert or Sweet TreatCuisine AmericanTotal Time 50 mins
- Using a large mixing bowl, pour in the blueberries,blackberries and raspberries. Sprinkle the sugar, cinnamon, nutmeg, flour and lemon zest over the top and gently mix to combine. Pour into your baking dish and set aside.
- Prepare the crumb topping: Using another large mixing bowl, combine the sugars, flour, rolled oats, cinnamon and salt. Add in the cold Land O Lakes® Unsalted Butter pieces and, using a pastry blender or your fingers, cut the butter into the dry mixture until you have a coarse crumb mixture. If using your fingers, rub in the butter throughout the mixture.
- Scatter the crumb topping evenly, in one layer, over the berry mixture. Bake, uncovered, until golden brown and crisp and bubbling, for about 40 minutes. Remove from the oven and let sit for at least 10 to 15 minutes (or up to one hour for best results) before serving. Serve with ice cream if desired and enjoy!
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Top Asked Questions
How do you make a summer fruit crisp?Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp. Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers. Preheat oven to 375°.
What can I use to make a berry crisp?Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It’s the perfect simple and fruity summertime dessert. Recipe yields one 9-inch crisp, about 8 servings. ½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit)
Can you make a blueberry crisp with frozen berries?You can make this top-rated crisp with fresh or frozen berries Fresh or frozen blueberries brightened with a splash of orange juice and cinnamon are baked under a simple topping of flour, butter, and brown sugar. The blueberries are thickened with tapioca, but you can use one tablespoon of cornstarch instead
What to eat with fresh berries?When summer berries are at their peak, make this warm berry crisp, and enjoy it with a scoop of frozen yogurt or whipped cream. This Triple Berry Crisp with fresh strawberries, blueberries, and raspberries has a delicious cinnamon-oat topping and is excellent with any combination of berries. Leftovers make a great breakfast with some yogurt.