I used Cascadian Farms' frozen organic harvest berries, which is a medley of blueberries, strawberries, blackberries and raspberries. If you rather keep it simple and use only one berry, that works too. I used frozen berries, because it's what I had on hand and it makes putting it together very simple. Fresh berries will do just fine in this recipe, but I would reduce the time by 10 minutes and a little liquid to the berry mixture (like a tbsp of water). If you do not have turbinado sugar (raw sugar) on hand, then using coconut sugar, granulated white sugar or whatever sweetener you would like to use.
Simple Mixed Berry Crisp
Cook Time: 50-55 mins @ 375F
Prep Time: <10 minutes
- 2 - 10oz bags of frozen organic mixed berries, not thawed
- 1/4 cup turbinado sugar
- 3 tbsp whole wheat flour
- Zest of an organic lemon
- 1 tsp of pure vanilla extract
- 2/3 cup whole wheat flour, sifted
- 3/4 cup rolled oats
- 2/3 cup dark brown sugar, packed
- 1 tsp of cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fine sea salt
- 5 tbsp of organic butter, chilled and diced
Preheat the oven to 375F. In a large bowl combine all the ingredients to make the filling. Place the filling mixture into an 8 x 8 oven safe dish. Place the dish on top of a larger pan (this will help in case the crisp bubbles over. Cleaning an oven is the worst!)
In a food processor, combine all of the ingredients for the crisp topping. Pulsate until mixture is crumbly.
If you do not have a food processor, you can simply do it by hand. Just make sure to not mix for too long. You want to keep the butter chilled. Smash mixture between your fingers to get desired consistency.
Once the topping is well mixed, sprinkle it over the berry mixture and spread evenly.
Bake for 50-55 mins, until the top is golden brown. Let it cool for 10-15 minutes. Serve warmed.