Spring has finally sprung and I can’t get enough of it! I think I bought the whole produce department the other day and I’m basking in it. The berries are gorgeous and this fresh berry crisp has six cups packed in there! Strawberries, blackberries and raspberries all tucked under a blanket of crisp topping, baked till golden brown and the juices start bubbling over. Time to go get yourself a spoon and grab some ice cream while you’re at it.
This berry crisp is my go-to crisp recipe and one of those that you’ll definitely want to keep on hand. It is so incredibly simple to put together and you can use whatever berries you like. Just make sure you use fresh berries, not frozen. I add a little lemon zest to the berry mixture, which is a big burst of brightness that shines through when you dig in.
While the berries are definitely the star of the show, let’s not overlook that fantastic layer of crisp topping filled with brown sugar and oats. My big make ahead tip for this is to make a batch of crisp topping ahead of time and keep it in the freezer. This way when it comes time to make the crisp, you’re all set to go.
You’re going to bake this crisp in an 8 or 9 inch baking dish for about an hour till the top gets nice and golden and all the juices start bubbling up the sides and peeking through the topping. Serve the warm crisp with homemade whipped cream or a scoop of ice cream and you’ll think you’re in heaven! Sometimes simple really is the way to go and this berry crisp takes the cake!
This is a great one for brunch this weekend and a definite for Mother’s Day! Hop over to the Farberware site for the recipe. This one is a keeper!