This Summer Berry Crisp Recipe was sponsored by Le Creuset. All opinions are my own.
A gorgeous summer berry crisp recipe, made with summers finest fruits!
What is one of the most anticipated things about summer? Well, depending on where you live, thawing out comes to mind. I would also dare to imagine that school breaks, pool parties, and plenty of BBQ’s are also at the top of the list. For me, I’d have to add that I look forward to the abundance of fresh fruits and vegetables!
I’m all for a gorgeous BBQ, but I can’t ignore my sweet tooth. One way I like to indulge my sweet tooth is to grab a load of fresh berries, like blueberries or blackberries, and my favorite ever raspberries, throw them all together and with the addition of a few extra ingredients, bake up a summer berry crisp.
You could argue that this berry crisp is indeed a crumble recipe. Frankly, I’m not one for debates, just let me enjoy this dessert with a bit of freshly whipped cream or a load of homemade ice cream proudly melting over this summer berry crisp. So what would you call this kind of dessert? A mixed berry cobbler, blackberry crumble, or a berry crisp? If you wanted, you could always change up the flavors and switch up the fruits in this recipe to create your own variation. So easy, just add in plenty of blueberries and you’ve got a blueberry cobbler or blueberry crisp. Only have blackberries? Then you’ll have yourself a beautiful blackberry crumble. Use what is in season and you’ll have an abundance to choose from.
- For the Filling:
- 2 cups Blueberries
- 2 cups Blackberries
- 2 cups Raspberries
- 1/4 cup Sugar
- 1/4 cup All-Purpose Flour
- Zest of 1 Orange and 1 Tbsp of Juice
- 1/2 tsp Ginger, ground
- For the Topping:
- 1 cup Old Fashioned Rolled Oats
- 1/2 cup All-Purpose Flour
- 1/2 cup light Brown Sugar
- 1/2 cup Sugar
- Pinch of Salt
- 1/2 cup Unsalted Butter, kept cold and cut into small pieces
Preheat the oven to 350°F. Spray with cooking spray or butter a 9-inch Pyrex pie plate, individual Le Creuset Coccette dishes, or Cast Iron Pans.
2. Carefully mix together the berries with the sugar, flour and orange zest and juice, and ground ginger. Place mixture into the prepared dish.
3. For the topping: Combine the Oats, Flour, both Sugars and Salt in a medium bowl. Using a pastry blender or 2 knives, combine ingredients into the butter until topping resembles coarse crumbs. Sprinkle evenly over the berries.
4. Place the baking dish on a baking sheet. Bake in preheated 350°F oven until the fruit is bubbling and the crumble topping is golden brown, about 45 - 1 hour. Remove the from oven and allow to cool on a rack to cool slightly. Garnish with more fresh berries, and serve with a dollop of whipped cream or vanilla ice cream.
Can keep covered at room temperature for up to 3 days. Best if consumed day of baking.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.