Name: Home Kitchen From-scratch Berry Crisp
Prep time: 25 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 pound strawberries (hulled and cut in half); 6 ounces blueberries (rinsed and drained); 6 ounces raspberries (rinsed and drained); 1/3 cup cornstarch; 1/4 cup granulated sugar; 1/4 teaspoon kosher salt; 1 cup old fashioned rolled oats (NOT short cooking); 1/3 cup light brown sugar; 1/3 cup unbleached all-purpose flour; 1/4 teaspoon kosher salt; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground cardamom; 6 tablespoons cold unsalted butter; vanilla ice cream (sweetened whipped cream, for serving); dried lavender (culinary, for serving (optional))

This From-scratch Berry Crisp recipe is beyond satisfying. Fresh berries are tossed with sugar and topped with an standout oatmeal crumb topping. Baked until bubbly and served with vanilla ice cream. The reliable summertime dessert. Serves 6 to 8.

This berry crumble is ridiculously straightforward and a family go-to.

My sister Julie brought this to a small family dinner and it was gone by the time we left. Did I mention there was only 5 of us? Yeah. It is that good.

Summer is great for many obvious reason, but I especially love this time of year because so many fruits and veggies are in season. Currently berries are popping and if you’re lucky to live near a berry patch you can pick your own! Either way, this kitchen-made berry crisp is a flavor-packed way to show off your in season berries.

Although if I’m being honest, I’m not sure what Worth keeping more … the berries or the buttery crisp oatmeal topping. Or the scoop of vanilla ice cream that melts into it as you eat.

For this From-scratch Berry Crisp Recipe Set out:

strawberries
blueberries
rasberries
cornstarch
granulated sugar
kosher salt
old fashioned rolled oats
light brown sugar
cardamom
cinnamon
cold unsalted butter
vanilla ice cream for serving

Preheat your oven to 375℉ (or 190℃) and grease a 2-quart baking dish.

Remove the hull from 1 pound of strawberries and rinse well. Drain add the strawberries to a large bowl. Repeat with rinsing the blueberries and raspberries.

Adding the blueberries and raspberries to the same bowl with the strawberries.

Next measure and add in 1/3 cup cornstarch, 1/4 cup granulated sugar and 1/4 teaspoon kosher salt.

Gently toss the berries until combined.

Tip the strawberries into a greased 2 quart baking dish. Mine is a 11×7 but an 8×8 or any other 2 quart baking dish can also be used.

Set this off to the side.

In a separate mixing bowl, measure and add 1 cup old fashioned rolled oats, 1/3 cup flour, 1/3 cup light brown sugar, 1/4 teaspoon kosher salt and 1/8 teaspoon each ground cinnamon and cardamom. Stir to combine.

Drop in 6 tablespoons cold butter and use a pastry blender to cut it into the dry ingredients.

Stop once the mixture is crumbly.

Sprinkle the oat crisp topping over the strawberries.

Place the baking dish on a sheet pan to catch any drips while baking.

Bake on the middle rack of your preheated 375° oven for 40 minutes. Rotate the pan 180° halfway through baking to ensure even browning.

Let the berry crisp rest for 15 to 20 minutes before serving.

So.

Darn.

Good.

Scoop the berry crumble into bowls while it’s still warm.

Top with vanilla ice cream and watch the cascade of deliciousness. I like mine with a sprinkle of lavender. It adds a floral note that truly works with the fresh berries.