About this time every year, it seems the the internet explodes with recipes, Pins, Instagrams and Facebook statuses all expressing excitement about the arrival of summers’s star ingredient — berries. And let me tell you, over at Butterlust, I am no exception to the rule. Since the arrival of the brightly-colored berries at my local market, I’ve been merrily humming my way through life with sticky fingers and a big old smile on my face. This berry crisp recipe is a twist on the classic summer fruit crisp that combines all of my favorites — strawberries, blackberries. blueberries and raspberries — and bakes them until warm and bubbly under a golden oatmeal pecan cookie topping. The topping is heartier than your typical crumble, with the flavor and texture of a crisp oatmeal cookie — a vast improvement on the original, in my opinion. As the berries bake down the juices mingle together forming a deep purple, slightly tart nectar that soaks into the oatmeal cookie topping forming a perfectly gooey layer that contrasts with the toasty cookie shell. It’s absolute perfection when paired with a hearty scoop of vanilla ice cream! Enjoy!
Photography, Recipe & Styling: Butterlust
Read on for the recipe!
- FOR THE FILLING
- 2 cups strawberries, sliced into quarters
- 1 cup blueberries
- 1 cup blackberries
- 1 cup raspberries
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 tablespoons all-purpose flour
- 3/4 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter
- 1/2 cup chopped pecans
- Preheat the oven to 350F. Grease a cast iron skillet or 9-inch square baking dish and set aside. Combine the berries, sugar, vanilla and flour in a large bowl and mix until well combined. Pour the mixture into the greased dish.
- To make the topping, combine the flour, oats, baking soda, baking powder, salt and cinnamon in a medium bowl and stir until very well combined. Add the melted butter and mix until a sightly crumbly dough forms then fold in the pecans.
- Using your fingers, evenly distribute the cookie dough over the fruit topping. Bake for about 40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
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Do you still have this recipe available? This is our family’s favorie Berry crisp and I can’t seem to pull up the recipe now! Thanks!
Sorry about that! I just updated my site and I’m still working out the kinks. It should be back up now!