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
- Preheat oven to 350°F
- 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.
- 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.
- Bake until the berries are bubbly and the topping is golden brown. 45 – 60 minutes.
- Let cool for 1 – 2 hours.
- 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.
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