Berry crisps are some of the best go-to, quick dessert options. If you're looking for something quick, simple, and not a total guilty indulgence, a berry crisp is perfect! Seriously, crisps are perfect in autumn, winter, spring, AND summer! After finding the original recipe on tastes better from scratch's blog, I've been adapting and playing with it for a while, trying to even out the sweetness. I love this recipe because swapping out refined sugar for natural sweetener is fairly easy, and the berries and crispy topping are plenty sweet...especially if you add a dollop of vanilla bean ice cream on top ;) And the berries you use, the amount of variety, is totally your call. Single berry, double berry, quadruple berry, it's totally up to you (and whatever you have in your freezer)! So let's get to the recipe!
4 1/2 cups of frozen berries - any combination of blueberries, raspberries, strawberries, etc.
1/4 cup flour
3 tablespoons (or honey/maple syrup)
1/4 teaspoon salt
1/2 teaspoon lemon juice
1 teaspoon vanilla
1 cup oats
1 cup flour
1/4 cup white sugar (or alternative granulated sugar)
1/4 - 1/2 cup brown sugar
1 teaspoon cinnamon
A dash of salt
2/3 cup coconut oil, melted (or unsalted butter, melted)
1) Preheat oven to 350.
2) In a medium bowl, gently toss all FILLING ingredients together.
3) In a separate bowl, prepare the TOPPING by mixing together oats, flour, sugars, cinnamon, and salt. Then, add melted coconut oil and stir until combined.
4) Pour FILLING into a brownie pan (9x9), 2.5 quart baking dish, or a 10" baking dish.
5) Evenly disperse TOPPING on top.
6) Bake at 350 for 35-45 minutes. Topping should be golden, and the filling will be sizzly and bubbly.
7) Allow to cool for about 10 minutes.
8) Serve warm, perhaps with that vanilla bean ice cream!
OR store, baked and covered, in refrigerator for no more than 1 week OR freeze, baked and covered, for your next gathering.