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This homemade Berry Crisp is made with fresh Raspberries, Blackberries, Strawberries, and Blueberries and topped with a buttery crumble topping. This berry crumble is the perfect summer dessert.
Bring on all of the fresh berries! We love having fresh raspberries, blueberries, blackberries, and strawberries in our refrigerator at all times. I love to make homemade desserts using fresh summer berries.
When my husband would visit Portland, Oregon to run the annual Ragnar relay race, he was known to ask the guys to stop the car so he could pick fresh wild berries. His parents would make an annual trek to pick them and bring them home to make homemade jam, cobblers, and fruit crisps.
Since we love berries so much, I wanted to create an easy berry crisp recipe with the most perfect crumble. It is so delicious because it features four types of berries with the best crumble topping and baked until bubbly and topped with vanilla bean ice cream.
I just posted my Sugar Cookie Flag Fruit Pizza for the 4th of July and this recipe would also be beautiful with the red and blue berries and white ice cream.
I love to make fruit crisps and fruit cobblers on Modern Honey and here are some of my favorite recipes — homemade Strawberry Crisp, fresh Peach Cobbler, Nectarine Brown Sugar Crisp and Peach Crisp, and Texas Style Blueberry Cobbler. I also have Texas Blackberry Cobbler , a Fresh Apricot Crisp and Cherry Cobbler recipes too!
This is such an easy berry crumble recipe using fresh ingredients. I prefer to use fresh berries in this berry crisp recipe. I lightly sweeten the berries and then use a small amount of cornstarch to thicken the sauce since the berries will create juices when cooked. If you add too much cornstarch or flour, you will end up with a pasty, gummy type of sauce and we want to steer clear of that!
- Raspberries — use fresh berries in this berry dessert.
- Sugar — use granulated sugar. May add more if you desire a sweeter berry crisp.
- Vanilla — I love to toss the fresh berries with vanilla extract to add a warmth to the berry crisp.
- Cornstarch — this helps to thicken the berry filling as the berries start to release some of their juices.
- Butter — I suggest using cold, salted butter cut into cubes.
- Brown Sugar
- Flour — this helps to keep the crumble together when it is baked.
- Cinnamon — optional
How to make Berry Crumble Dessert:
- In a large bowl, toss the berries with sugar, vanilla extract, and cornstarch until coated.
- Place the berries in a 9-inch pan or cast iron skillet.
- Make the crumble topping by mixing together brown sugar, sugar, and flour. Add the cubed butter and mix together with a fork. You may also pulse it in a food processor. Sprinkle the crumble over the berries.
- Bake for 28-32 minutes or until the berries are bubbling and the crumble is starting to crisp. If it starts to become too golden brown, cover with foil.
- Serve with vanilla bean ice cream.
If you have leftovers, I suggest storing in an airtight container in the refrigerator. When ready to serve again, warm up the berry crisp.
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- 1 cup Raspberries
- 1 cup Blueberries
- 1 cup Strawberries (cut into quarters)
- 1 cup Blackberries
- 1/4 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 1/2 Tablespoon Cornstarch
Berry Crumble Topping:
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 cup Flour
- 8 Tablespoons Butter (cut into cubes)
- 1/4 teaspoon Cinnamon (optional)
- Preheat oven to 350 degrees. Place berries, sugar, cornstarch, and vanilla in a bowl. Toss to coat.
- In a small bowl, mix the flour, brown sugar, and sugar. Cut in 8 Tablespoons (1 cube) of cold butter, cut into cubes, with a fork or pastry cutter until it is combined. You may end up with chunks of butter and that is okay as the butter will melt in the oven
- Place the berry mixture in a 9-inch baking dish. Top with crumble. Bake for 26-32 minutes or until the berry crisp is a light golden color and the berry juices starts to bubble.
- Let cool for at least 10-15 minutes before serving to allow it to set up. Serve with vanilla bean ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.