Summer Mixed Berry Crisp
Hot summer nights usually require a quick dessert that doesn't require spending hours in the kitchen. My go-to healthy-ish snack when I want that something sweet is this berry crisp. Super simple and easy to throw together. In less than an hour, you have something yummy to share.
One of my favorite summer traditions is blueberry picking at a small u-pick farm in Wisconsin. After hours of picking and eating blueberries, we come home and always make a fresh blueberry crisp. Of all the summer berry dessert recipes, crisps and crumble are my favorite. There is nothing quite like a fresh, hot fruit crisp made with berries you picked. Tart juicy berries topped with a buttery, toasty oat crumble. Making this crisp with little sugar really lets the natural berry flavor shine through with just an added squeeze of lemon and a few warm spices. Add a large scoop of fresh whipped cream. It’s so good. Just what you want a crumbly crisp to be, and it definitely satisfies that sweet craving for dessert.
I don’t always have access to fresh berries the entire year, so I often use the frozen berries from our summer picking. If you don't grow berries yourself, buying fresh berries from the grocery store can be expensive. Surprisingly frozen fruit can work just as well without sacrificing flavor and texture. I used to always have an issue with using frozen berries in crisps, the high water content caused the berries to be watery, and the consistency was never quite right. Through years of testing different recipes, I have found a perfect workaround to getting that perfect, bubbly jelly consistency. This trick allows you to use frozen berries and still have a sweet treat any time of the year.
My Favorite Easy Summer Dessert
I love this recipe because it can be thrown together quite easily without taking a lot of energy. You know those times when you need a dessert after dinner and can’t help yourself to make anything. This recipe is for you. Low effort high reward. Those are my type of desserts. Mix all the berry ingredients, then make this crumbly topping, pack it on the top, and it's done. Add a nice dollop of whipped cream or vanilla ice cream (the not-so-healthy part), and you're done.
This crisp comes together so simply, all with ingredients you probably have in your pantry and freezer right now. the great thing about making this in ramekins is you can make a berry crisp for one. You can also make it in one large baking dish if you’d like, but I prefer making it in individual ramekins, it cooks faster and is perfect for sharing with others.
Being conscious of sugar consumption is important and something I’ve been working on improving. This dessert is great because you don’t really need much sugar at all. Most crisp recipes can have a cup or more of brown and granulated sugar, which is unnecessary. Coconut sugar is the perfect substitute for cane sugar. The lower glycemic index in this healthy berry crisp can make you feel good about eating dessert, plus the natural sweetness from these berries is all you need.
Here are the quick details
Throw the oats and cinnamon on a pan and toast for 7-10 minutes. Toasting the oats adds a nice crunchy texture and toasty flavor to the crumble topping. Sometimes the topping of crisp can get a little boring, but this simple step makes all the difference.
While that’s toasting mix, the berries with the jam, lemon, corn starch, coconut sugar, and spices until combined. The berry jam helps create a rich, glossy texture especially if you use frozen berries. It also helps fortify the berry flavor. If you choose to use just blueberries try adding a raspberry or strawberry jam with it. Mixing up the berries creates a well-balanced tartness that’s so tasty.
Place the berry mixture in the ramekins and mix the topping. I’m not a fan of super sweet desserts, and coconut sugar is the perfect addition to this recipe. It’s not mind-numbing sweet but lets the natural sweetness of the berries shine.
For the crumble topping add the cooled toasted oats, flour, remaining coconut sugar, salt, and butter to a bowl. Mix with a fork until the cold butter is pea-sized, and the mixture holds together when pressed.
All you have to do next is top the berries with the crumble mix and throw them in the oven for about 30 minutes until the berries are bubbling away, and the oat topping is golden brown. Wait for it to cool about 10 minutes before diving in.
I love adding a large dollop of whipped creamy or ice cream to this. I've found that about 10 minutes is the perfect amount of time for the juices to settle and to prevent a burnt mouth before diving in.
It may be a simple recipe but has become my staple go-to berry dessert. If you grow berries yourself, get them from the farmer's market or the freezer, this recipe won’t disappoint. Have this mixed berry crisp ready to pull out at any point of the year for when you want that sweet something to finish a meal. Enjoy!
DESSERT
Summer Mixed Berry Crisp
Yield: 4 servings (4) 6 oz Ramekins
INSTRUCTIONS
Preheat your oven to 375 degrees. Place 4 6 oz ramekins on a baking sheet and set aside.
On a small rimmed baking sheet toss oats and cinnamon together. Bake until the oats are a light golden brown and fragrant, about 7-10 minutes. Keep an eye on these, oats can burn fast. Once toasty, let cool.
Next, make the berry mixture. In a large mixing bowl add berries, lemon juice, and jam. With a spatula mix until all the jam coats the frozen berries and there are no clumps left. Then add the spices, coconut sugar, and cornstarch. Mix until berries are thoroughly coated in the starch and set aside.
Make the crumble topping. In a medium-sized mixing bowl mix toasted oats, flour, coconut sugar, and salt with a fork until combined. Add the cold butter chunks and using your thumbs pinch the butter into the flour until there are no floury bits left. The mixture should stick together when pressed.
Fill the ramekins with the berry mixture. It’s ok to overfill in a mound, the berries will cook down. Next, evenly distribute the crumble mixture between the 4 ramekins. Lightly press the crumble on top of the berries until completely covered. Place ramekins on the sheet pan and bake for 25-35 minutes until the crumble is golden brown and the berries are bubbling. If the top of the crumble starts to get too dark cover with aluminum foil.
Once bubbling around the edge and the crumble topping is golden brown take out and let sit on the counter for at least 10 minutes. Serve warm topped with whipped cream or vanilla ice cream and dive in!
INGREDIENTS
Berry Mixture
5 cups frozen or fresh berries mix of your choice (Raspberries, Blueberries, Blackberries, Strawberries or combo)
1/2 of a lemon juiced
2 tablespoons coconut sugar
1 tablespoon cornstarch or potato starch
2 tablespoons berry jam of any kind
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Crumble Topping
1 cup rolled oats
1 teaspoon ground cinnamon
1/2 cup flour ( Einkorn flour, all-purpose flour, or coconut flour)
2 tablespoons coconut sugar
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter cut into tablespoon-size pieces
Soft-peak whipped cream or vanilla ice cream for serving
Notes:
If you don’t have ramekins for individual serving you can make one large crisp in a glass baking pan. It may take longer to bake if done this way.
Toasting the oats before adding them to the crumble helps the topping get more crunchy and crispy when baked and adds a great toasted flavor. I also keep the oats whole for the added texture.
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