Summer Berry Crisp

Is there anything more lovely (or tasty) than a medley of summer berries in the middle of July? Perhaps a medley of summer berries with a crunchy crispy topping?

But I think perhaps my favorite thing about this recipe is that doesn’t have to be summer to make it. I use frozen berries. The same ones I keep in my freezer for protein smoothies.

Also, this recipe makes only 2 servings. I’ve modified the recipe I grew up on to be a more practical. You see, I’m the only person in my household that will eat it. And now that I work from home, I don’t have an office to share with. So whenever I would make an entire pan, I’d always end up throwing out whatever I couldn’t eat.

---

Summer Berry Crisp

Ingredients

For the Berry Filling

• 1 cup frozen mixed berries (blueberries, raspberries blackberries)
• 1 tablespoon sugar
• 1 tablespoon flour
• 1 tablespoon lemon juice
• zest from half a lemon
• pinch of salt

For the Crispy Topping

• 1/2 cup old fashioned rolled oats
• 1/4 cup brown sugar
• 3 tablespoons all-purpose flour
• 4 tablespoons butter, cut into small cubes
• pinch of cinnamon
• pinch of salt

For the Lemon Drizzle

• 1 teaspoon lemon juice
• zest from half a lemon
• 1/8 cup powdered sugar

Directions

1. Preheat oven to 350°F
2. Combine all the Berry Filling ingredients in a small mixing bowl and pour into a small greased baking dish. My baking dish is about 7 inches in diameter.
3. In another small mixing bowl, add all the dry ingredients of the Crispy Topping. Add the cubed butter and smash it in to the dry ingredients with a fork until well combined. Mixture will be crumbly. Add the Crispy Topping on top of the berries.
4. Bake until the berries are bubbly and the topping is golden brown. 45 – 60 minutes.
5. Let cool for 1 – 2 hours.
6. Once the berry crisp has cooled, make the lemon drizzle by combining all ingredients in a small bowl. Use a spoon to drizzle it over the crisp.

---