Wild Blueberry and Blackberry Crisp
Bursting with the vibrant flavors of summer, this Wild Blueberry and Blackberry Crisp is a must-try dessert for fruit lovers. Featuring a luscious mix of wild blueberries and juicy blackberries, this easy-to-make crisp is elevated with a hint of lemon juice and a touch of cinnamon-spiced crumble topping. The golden, buttery crust, made with rolled oats and brown sugar, perfectly contrasts the bubbling, sweet-tart berry filling. Ready in under an hour, it’s perfect for a cozy family gathering or an impressive dinner party finale. Serve it warm with a generous scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert. Ideal for seasonal celebrations or any time you crave a taste of nature's finest berries!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups wild blueberries
- 2 cups blackberries
- 0.5 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 0.75 cups all-purpose flour
- 0.5 cups brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cups unsalted butter, melted
- 0.25 teaspoons salt
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish lightly with butter or cooking spray and set it aside.
In a large mixing bowl, combine the wild blueberries and blackberries. Sprinkle in the granulated sugar, cornstarch, and lemon juice. Gently toss until the berries are evenly coated. Pour the berry mixture into the prepared baking dish and spread it out evenly.
In a separate bowl, prepare the crumble topping by combining rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Stir the dry ingredients together until they are well mixed.
Drizzle in the melted butter while stirring, until the mixture forms a crumbly, sand-like texture. Avoid overmixing—you want the crumble to remain light and airy.
Evenly distribute the crumble topping over the berry mixture in the baking dish, ensuring all the fruit is covered.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
Remove the crisp from the oven and let it cool for about 10 minutes. This will allow the juices to thicken slightly before serving.
Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 263.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1455 mg | 31% | |
*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.
