A classic berry crisp on top with a thicker cake base.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
16
Yield:
1 9x13-inch crisp
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Filling:
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

Nutrition Facts

410 calories; protein 3.6g; carbohydrates 48.1g; fat 24g; cholesterol 61mg; sodium 272mg. Full Nutrition
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