Cherry Berry Crisp
Indulge in the irresistible charm of a homemade Cherry Berry Crisp, a dessert that combines the sweet-tart goodness of juicy cherries and mixed berries with a golden, buttery oat topping. Perfect for a cozy gathering or a simple weeknight treat, this easy-to-make recipe boasts a vibrant fruit filling enhanced by a hint of lemon juice and a touch of cinnamon. The crisp topping, made with rolled oats and brown sugar, bakes to perfection, delivering a delightful crunch in every bite. Ready in under an hour, this versatile dish pairs beautifully with a scoop of vanilla ice cream for the ultimate comforting dessert experience. Ideal for showcasing seasonal fruit or utilizing frozen options year-round, this Cherry Berry Crisp is the perfect blend of flavor, texture, and ease.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups fresh or frozen cherries (pitted)
- 2 cups fresh or frozen mixed berries (blueberries, raspberries, blackberries, etc.)
- 0.5 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.75 cups all-purpose flour
- 0.75 cups rolled oats
- 0.5 cups brown sugar (packed)
- 0.5 teaspoons ground cinnamon
- 0.5 cups unsalted butter (cold)
- vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or non-stick cooking spray, and set it aside.
In a large bowl, combine the cherries and mixed berries. Add the granulated sugar, cornstarch, and lemon juice. Toss gently to coat the fruit evenly and pour the mixture into the prepared baking dish.
In a separate bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Stir until well mixed.
Cut the cold butter into small cubes and add it to the oat mixture. Use a pastry cutter or your hands to work the butter into the mixture until it resembles coarse crumbs.
Sprinkle the oat topping evenly over the fruit mixture in the baking dish, making sure to cover the fruit as much as possible.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
Remove the crisp from the oven and let it cool for about 10 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 50.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
