When I am looking for new recipes for my family, I always look at how much sugar and salt they call for. In my experience, a lot of recipes call for more sugar and salt that I would normally like, so I either pass over them or alter them to my liking. However, this one has very little salt and sugar! The sweetness in this dessert comes from the wonderful natural flavors of the strawberries, raspberries, blueberries and blackberries I used. This was extremely easy to make and I highly recommend it!
- 6 cups mixed berries- strawberries cut into pieces if large, plus blueberries, raspberries and blackberries.
- 1/4 cup turbinado (raw) sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 cup quick cooking oats
- 2/3 cup chopped pecans
- 1/4 cup unbleached all purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, slightly softened at room temperature, cut into 1/2 inch pieces
- Vanilla, ginger, or lemon ice cream for serving
- Heat the oven to 375 degrees.
- Toss the berries with the turbinado sugar, cornstarch, lemon zest, and juice. Add to a large dish or divide among individual shallow baking dishes.
- In a bowl, combine the oats, pecans, flour, brown sugar and salt.
- Add the butter and rub and squeeze with your fingertips until the mixture comes together in small clumps. Spread the topping evenly over the berries.
- If using small dishes, arrange them on a large rimmed baking sheet to catch any drippings or put the large dish in the oven.
- Bake until the fruit is bubbling and the topping is golden brown- about 50 minutes.
- Let cool until barely warm, top with your choice of ice cream and serve!
- I didn’t change one thing about this berry crisp recipe. It was easy and came out delicious.
- Instead of serving with ice cream, I made whip cream from heavy whipping cream. I whipped about a cup of cream with 1 teaspoon of organic vanilla extract until it formed peaks.