Quick Berry Crisp Recipe 475

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.
• Pour in the melted butter and stir to incorporate. Set aside.
• In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.
• Pour mixture into an 8x8'' or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say "glob" because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
• Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
• Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
• Cover leftovers and store in the refrigerator for up to 5 days.
• You might also love easy homemade apple crisp!

EASY BLUEBERRY CRISP

Steps:

• Preheat the oven to 375°F.
• Grate the rind of the lemon and squeeze the juice of half of the lemon.
• Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
• With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
• Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

QUICK BERRY CRISP RECIPE - (4.7/5)

Steps:

• 1.Place oven rack 8 in. (20 cm) from heating element. Preheat broiler. For filling, combine brown sugar and cornstarch in (2-cup/500-mL) Prep Bowl; mix well. 2.Zest lemon with Microplane® Zester to measure 1 tsp (5 mL). Juice lemon with Juicer to measure 1 tbsp (15 mL). 3.In Rockcrok® (2.5-qt./2.35-L) Everyday Pan, combine berries, zest, juice and brown sugar mixture; mix gently with Small Mix 'N Scraper®. Cook, uncovered, over medium heat, 10-12 minutes, stirring frequently, until mixture is bubbly, thickened and clear. 4.Meanwhile, for topping, place butter in Small Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted. Place cookies in large resealable plastic bag. Using Baker's Roller®, coarsely crush cookies. Add cookies, almonds, flour and brown sugar to batter bowl; mix with Mini Mix 'N Scraper® until well blended. 5.Remove Pan from heat. Sprinkle cookie mixture evenly over top of berries. 6.Place Pan 4-6-in. (10-15-cm) from heating element; broil 2-4 minutes or until topping is golden brown and crisp. (Watch closely so topping does not burn.)