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Berry Crisp
Serves6
Cooking time
30m
Four different berries make a juicy, traditional dessert that's best served warm from the oven. Leftovers can be reheated briefly in the microwave. You can also use varying combinations of berries if you like. Just make sure to use the same total amount of berries called for in the recipe.
Ingredients
Filling
1 punnetDriscoll's strawberries
1 punnetDriscoll's blueberries
1 punnetDriscoll's raspberries
1 punnetDriscoll's blackberries
3 Tbspsugar
2 Tbspflour
1/4 tspground cinnamon
Topping
1 cuprolled oats (not instant)
1/3 cupsugar
1/3 cupflour
1/4 tspground cinnamon
1/4 tspsalt
5 Tbspunsalted butter, chilled and cut into small pieces
Method
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Preparation
Preheat oven to 190°C. Preheat oven to 190°C.
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Berry mixture
Hull 1 punnet of strawberries, cut the strawberries into quarters and place into a large bowl. Add 1 punnet of blueberries, raspberries and blackberries into the large bowl. Add 3 tablespoons of sugar, 2 tablespoons of flour and 1/4 ground cinnamon then stir the berry mixed to combine ingredients. Pour berry mixture into the baking tray and set aside.
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Oats
Place 1 cup of oats into a large bowl, then add 1/3 cup sugar, 1/3 cup flour, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt and mix the ingredients until combined. Add 5 tablespoons of unsalted butter and cut butter into dry ingredients using a wooden spoon or pastry cutter until mixture is crumbly. Sprinkle the oat mixture evenly over berry mixture.
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Baking
Bake for 34-45 minutes or until berries are bubbly and topping is lightly browned and crisp.
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Serving
Serve warm with vanilla ice cream or whipped cream.
