| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 cups raspberries and sliced strawberries
- 1/3 cup granulated sugar
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 sticks (12 tablespoons) salted butter, cut into small pieces, plus more for greasing the baking dish
- 2 cups all-purpose flour
- 2/3 cup oats
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pecans
- Dash of kosher salt
- 1 cup heavy cream
- 1 teaspoon granulated sugar
Instructions
- Preheat the oven to 350 degrees F.
- For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
- For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
- Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
- For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
- Scoop out the crisp with a spoon and top with sweetened whipped cream
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 639 |
| Total Fat | 34 g |
| Saturated Fat | 18 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 6 g |
| Sugar | 40 g |
| Protein | 8 g |
| Cholesterol | 87 mg |
| Sodium | 184 mg |
| Serving Size | 1 of 8 servings |
| Calories | 639 |
| Total Fat | 34 g |
| Saturated Fat | 18 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 6 g |
| Sugar | 40 g |
| Protein | 8 g |
| Cholesterol | 87 mg |
| Sodium | 184 mg |
Reviews
Delicious. I used plums and cherries. Family loved it.
Agree with the comments others have made. Loved this dessert and will make it again with all sorts of fruit. The bottom crust makes all the difference. Yum!!! My family went crazy over it too! I did not add cinnamon to the crust but might do that when I make this with apples this fall.
Can you use frozen fruit?
Need advice: I’d like to use this at thanksgiving and replace the berries with apples. Think I need to sauté the apples in some butter and cinnamon first? Thanks 🙂
LOVE….will make again! Plan to try with other fruits too!
This turned out really well. Served at a summer dinner party. It was perfect. Add cinnamon to the crust yummy.
I have made this recipe with different types of fillings and it is perfect every single time. My daughter-in-law requested this instead of cake for her birthday. Love the crisp!!!
Delicious!!! I used strawberries and blueberries, since that’s what I had at home. It was an amazing dessert, and I will definitely make it again! Thanks, Ree!!
So delicious
This is divine! I used half all-purpose, and half gluten free flour. It still is delicious! I also used frozen berry blend. I see other reviews said you mentioned it should be stored in the frig, but I don’t see that in the recipe, and it was fine on the counter.