Summer Berry Crisp | Mixed Berry Cobbler
Regardless of the name, Berry Crisp or Mixed Berry Cobbler, this dessert is sure to make everyone happy! Top it off with a nice bit of vanilla ice cream or whipped topping and you'll have yourself a winning treat!
Ingredients
- For the Filling:
- 2 cups Blueberries
- 2 cups Blackberries
- 2 cups Raspberries
- ¼ cup Sugar
- ¼ cup All-Purpose Flour
- Zest of 1 Orange and 1 Tbsp of Juice
- ½ tsp Ginger ground
- For the Topping:
- 1 cup Old Fashioned Rolled Oats
- ½ cup All-Purpose Flour
- ½ cup light Brown Sugar
- ½ cup Sugar
- Pinch of Salt
- ½ cup Unsalted Butter kept cold and cut into small pieces
Instructions
- 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.
Notes
Can keep covered at room temperature for up to 3 days. Best if consumed day of baking.
