Summer Fresh Berry Crisp

Nothing better then warm fresh fruit!

Total: 60 min
Cook: 35 min
Yields: 6 servings


Berry Filling: 

2 cups fresh berries (blueberries, raspberries & strawberries)
1/2 cup sugar
2 1/2 teaspoons cornstarch


1 1/4 cups all-purpose flour
1/3 cup rolled oats
1/2 cup brown sugar
1/4 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
Pinch kosher salt
1-2 tablespoons cold water


Preheat oven to 350 degrees F.

For the filling:

Place the fresh berries, sugar, cornstarch into a medium mixing bowl and stir to combine.

Divide the mixture evenly between 6 (7 to 8-ounce) ramekins.

For the crisp topping:

Combine all of the ingredients in a food processor except the water.

Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the crisp topping divided evenly between all ramekins. I love a ton of crisp topping, so load them up!

Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned.

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