Best Mixed Berry Crisp Recipes

MIXED BERRY CRISP

Steps:

• Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
• Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

MIXED BERRY CRISP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.
• Bake filling in the preheated oven until berries are hot, about 10 minutes.
• While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.
• Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.
• Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.

PEACH AND MIXED-BERRY CRISP

Steps:

• Preheat oven to 350°F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400°F.
• Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.
• Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375.
• For filling, combine sugar and cornstarch in a small bowl. Add berries and toss to coat evenly.
• For topping and bottom layer, combine oats, brown sugar, flour, cinammon, sugar, ginger, and salt in a bowl. Cut in cold butter using two knives -- then mix with fork until mixture resembles coarse crumbs.
• Pat half of the oat mixture on bottom of a 2-quart glass pan. Top with berry concoction. Finish off by crumbling the remainder of the oats on top of the berries.
• Bake 20-25 minutes until oats are golden brown and berries are bubbling around edges.

MIXED BERRY CRISP IN A MUG

Steps:

• Combine the oatmeal, sugar, walnuts, flour and cinnamon in a large mug. Using a fork, cut in the butter until the texture becomes crumbly.
• Place the berries on top of the crumble mixture and microwave on high power for 2 minutes, until the fruit starts to bubble and slightly thicken. Stir to bring the crumble to the surface and serve with a dollop of yogurt on top.

MIXED-BERRY CRISP

Steps:

• Preheat oven to 375°F. Butter and flour 13x9x2-inch glass baking dish. Blend 1 3/4 cups flour, 1 1/4 cups sugar, cinnamon, and salt in processor until just combined. Add butter; using on/off turns, cut in until moist clumps form. Press half of flour mixture onto bottom of pan.
• Mix all berries, vanilla, 1/3 cup flour, and 1 1/4 cups sugar in large bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over. Bake until topping is brown and cooked through, about 50 minutes. Cool 15 minutes.

MIXED BERRY CRISP

Steps:

• Mix flour and 1/4 cup sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in coconut and nuts; spoon into 9-inch square microwaveable dish.
• Microwave on HIGH 3 min., stirring after each minute. Microwave 1 to 2 min. or until streusel is crisp and golden brown, stirring every 30 sec. Spread into single layer on large plate; cool.
• Meanwhile, combine fruit in same microwaveable dish. Add dry pudding mix and remaining sugar; mix lightly. Microwave 4 to 5 min. or until fruit is hot and bubbly; stir. Cool 15 min.
• Sprinkle streusel over fruit mixture. Serve topped with COOL WHIP.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375 degrees.
• Toss the berries with the cornstarch to evenly coat. Put the berry mixture in a large greased ramekin or a small greased baking dish (I used a 16 oz. ramekin).
• In a small bowl, combine the butter, oats, brown sugar, flour, cinnamon and nutmeg. Mix lightly with a fork until the mixture is crumbly.
• Top the berries with the crisp mixture. Sprinkle the top of the crisp with water.
• Bake for 25 minutes or until the fruit is bubbling and the topping is slightly browned.
• Serve with ice cream, frozen yogurt or whipped cream.

CRISP - MIXED BERRY

Steps:

• Preheat oven to 375 degrees. Combine berries, 1/4 cup sugar, 1/4 cup flour & lemon juice in a large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices, salt & pecans in medium bowl. Add butter, rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture. Bake crisp until berry mixture bubbles thickly & topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

MIXED BERRY CRISP

Steps:

• Crisp Topping: In a medium bowl or 1-quart plastic zipper bag, add flour, walnuts, brown sugar, oatmeal, and butter or margarine, and mix. This can be prepared at home and added to the Berry Crisp outdoors. Excellent on cooked fruit or added to coffee cake before baking. In a bowl combine berries and sugar; set aside. Heat a 12-inch Dutch oven over 9 hot coals. Cover with Dutch oven lid and place 15 hot coals on the top. Preheat 10 minutes. Pour the berry mixture into the Dutch oven. Sprinkle Crisp Topping evenly onto berries. Bake, covered, for 30-35 minutes. At home in oven, follow same directions, but cook in a baking dish at 350° for 30-35 minutes, or until golden brown. Serve warm or cold.