Quick Berry Crisp Recipe 48

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BERRY CRISP



Berry Crisp image

This is the best dessert for summer BBQs when berries are in season, or anytime of year if you use frozen berries!

Provided by Shelly

Categories     Pie

Time 1h

Number Of Ingredients 13

1 1/4 cup quick oats
1 1/2 cup flour
1 cup light brown sugar
1 teaspoon kosher salt
1 cup cold butter, diced
2 cups strawberries, cut in half, or quarters if large
2 cups blueberries
1 cup raspberries
1 cup blackberries
1/4 cup granulated sugar
2 tablespoons orange juice
2 teaspoons vanilla
1/4 cup flour

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.

Nutrition Facts : Calories 396 calories, Sugar 25.2 g, Sodium 240.9 mg, Fat 19.7 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 52.5 g, Fiber 4.4 g, Protein 4.6 g, Cholesterol 48.8 mg

QUICK BERRY CRISP RECIPE - (4.7/5)



Quick Berry Crisp Recipe - (4.7/5) image

Provided by scratch cook

Number Of Ingredients 9

Filling1/4 cup (50 mL) packed brown sugar
3 tbsp (45 mL) cornstarch
1 lemon
2 pkg (12 oz each) frozen mixed berries, thawed (about 4 cups/1 L)
Topping1/3 cup (75 mL) butter
18 vanilla wafer cookies
1/3 cup (75 mL) sliced almonds
1/3 cup (75 mL) flour
1/3 cup (75 mL) packed brown sugar

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.)

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