My mom is known for her incredible fruit crisps. Growing up, summertime meant playing by the pool by day and enjoying mixed berry fruit crisps by night. I happily gobbled up a serving or two, with a smile from beaming ear to ear, each and every time! I could never quite figure out if I loved the fruity filling or the buttery oat topping more. When I began to make fruit crisps on my own, I made sure to include equal parts of both irresistible layers. Mixed berry is my favorite, but I use this recipe quite often in the fall with Granny Smith apples. It’s lip-smackin’ good!
Ingredients
Filling
- 5 cups (approx. 700 g) mixed berries, such as blueberries, chopped strawberries, blackberries, and raspberries (fresh or frozen)
- ¼ cup (30 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¼ tsp salt
- 1 Lemon juice
- ½ tsp vanilla extract
Topping
- ¾ cup (150 g) dark brown sugar
- 0.66 cup (85 g) all-purpose flour
- 0.66 cup (65 g) old-fashioned oats (or quick oats)
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup (70 g) chopped pecans
- ½ cup (115 g) butter, softened to room temperature
How to Make It
- Preheat the oven to 350°F. Heavily coat a 9 x 9in baking pan with non-stick spray or butter. Set aside. For the filling
- Combine 3 cups of the berries with the flour, sugar, salt, lemon juice, and vanilla in a large bowl. Toss to fully coat the berries in the mix. Spread them into the prepared baking pan. Top with the remaining 2 cups of berries. For the topping
- Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together in medium bowl. Make sure to get out all of the brown sugar lumps. Add the butter and stir with a rubber spatula or crumble with your hands until the mixture is crumbly.
- Evenly sprinkle the topping over the filling. Bake for 40–45 minutes until the topping is golden brown. Remove from the oven and cool slightly before serving. Cover the crisp and store at room temperature for 1 day or in the refrigerator for up to 5 days.
