Name: Summer Berry Crisp
Prep time: 10 min
Cook time: 45 min
Ingredients: 6 cups fresh or frozen fruit (I used 3 lbs frozen mixed berries); 1/2 cup berry jam of choice (I did blackberry); 2 tbsp maple syrup; 2 tsp vanilla extract; 3 tbsp arrowroot powder; 1 tsp cinnamon; 1 1/2 cup almond flour; 1 cup old fashioned oats; 2 tbsp brown sugar; 1 tsp cinnamon; 1/2 tsp salt; 3/4 cup butter (cold, cubed or grated); 3 tbsp maple sugar

Have I told you how much I love a crisp? Peach crisp, apple crisp, berry crisp…I love them all! It really just depends on the time of year it is for the filling you want to use. Summer is when you’re going to find the best berries, think fruit stands and Farmers Markets! What’s also great is you can use frozen berries and love this dessert all year long. Ella helped me make this Berry Crisp, she agreed it was quick and so yummy! We had minimal clean up because we used a cast iron skillet. Sharing that recipe with you today….

I share the recipe below, but wanted to walk you through the easy steps with photos first! Butter your pan, we used the brand new Cast Iron Always Pan from Our Place (you can use in the oven! My code always works-Nesting10 for 10% off!). Love that it is way easy-to-clean, comes with handy silicone hot grips custom-fit for safe maneuvering, compatible with all stovetops (induction, too!), glass lid and more!

After, add your berries. We used mixed berries but you could do whatever you like, even just a favorite berry like raspberries! I add the berries to the pan whole with the exception of strawberries, I would cut those into smaller pieces. Add the wet ingredients to the berries-jam, vanilla, maple syrup- and stir. Then coat with the arrowroot powder and cinnamon.

In a separate bowl we’ll make the crisp topping. Crisps are more of a crumbly topping with oats, flour, butter and sugar. Cobblers are more dense and soft with a biscuit like topping. A crisp will stay on top of the berries and not spread a ton, it will be crisp and crumbly, the perfect texture paired with the smooth hot berries! Add all your dry ingredients together, stir. Then you’ll add either your butter that you have cubed or grated.

Combine with pastry cutter, a fork or get in there with your hands! It will be dry and crumbly. Then add 1 1/2 tablespoons of maple syrup, save 1 1/2 tablespoons for later!

Sprinkle crisp mixture over top of the berries. Make sure to spread fairly evenly over the berries, remember it doesn’t expand! Place in your preheated oven, uncovered. After you’ve baked for 20 minutes you are going to pull out and drop about 2 tablespoons of butter over the top and the remaining 1 1/2 tablespoon of maple syrup. Then, back in oven for another 20-25 minutes.

Remove from the oven and let sit for 5-10 minutes. Dish Berry Crisp into bowls and top with a scoop of vanilla ice cream or whipped cream. Enjoy! We sure did!! Thanks for helping me Ella, excited she knows how to make now! I have a feeling I’m going to be enjoying this dessert all summer long thanks to her.

Summer Berry Crisp

5 from 1 vote

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Prep Time 10 mins

Cook Time 45 mins

Servings 15 people

Ingredients

6 cups fresh or frozen fruit (I used 3 lbs frozen mixed berries)
1/2 cup berry jam of choice (I did blackberry)
2 tbsp maple syrup
2 tsp vanilla extract
3 tbsp arrowroot powder
1 tsp cinnamon

Crisp topping

1 1/2 cup almond flour
1 cup old fashioned oats
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp salt
3/4 cup butter (cold, cubed or grated)
3 tbsp maple sugar

Instructions

Preheat oven to 350 degrees.
Butter your cast iron skillet or baking dish. Add 3lbs of fruit in skillet, add jam, vanilla, maple syrup and stir.
Sprinkle cinnamon and arrowroot power, stir until fruit is coated.
In a separate bowl, make topping by combining all dry ingredients. Stir then add butter and 1 1/2 tbsp maple syrup, use pastry cutter, fork or hands to mix well.
Sprinkle topping over berries.
Put crisp in oven, uncovered. Bake for 20 min.
Remove from oven and drizzle with last 1 1/2 tbsp maple syrup and sprinkle about 2 tbsp butter over the crisp, put back in over for 20-25 more minutes.
Remove from oven when berries are bubbling and the crisp topping is starting to brown.
Let sit for at least 5 minutes.
Dish into bowls and top with vanilla ice cream or whipped cream.
Enjoy!

Shop all the colors Cast Iron Always Pan HERE. Things I love about it…Glossy (easy-to-clean) exterior, handy silicone hot grips custom-fit for safe maneuvering, compatible with all stovetops (induction, too!), glass lid and more!

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Summer Berry Crisp

Ingredients

Crisp topping

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