Strawberry Crisp
Strawberry Crisp
This is the best crisp I have ever made, the family loved this! Serving with ice cream is highly recommended!
Ingredients
For the Fruit
- 4 cups fresh strawberries, trimmed, cut into chunks
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 3 tablespoons all purpose flour
- 2 tablespoons sugar
For the Topping
- ⅓ cup butter, softened
- ½ cup brown sugar, packed
- ¼ cup all purpose flour
- ¾ cup quick cooking rolled oats
- ½ cup pecans, chopped
- ¼ teaspoon ground cinnamon
For Serving
- vanilla ice cream
Instructions
- Preheat your oven to 190° C (375° F). And you will need a 2 ½ quart casserole dish. (I used a 7x11 baking dish and it worked perfectly.)
- Trim the tops from the strawberries and cut out any cores, rinse them and rinse the blueberries and raspberries.
- To a mixing bowl, add the Topping ingredients and mix together with a fork.
- In a large bowl, mix together all the Fruit ingredients.
- Add fruit to a casserole or 7x11 dish, and spread out evenly.
- Sprinkle the Topping evenly over the fruit.
- Place in the oven and bake for 35-40 minutes, the topping will be browned and the berries bubbly. Remove from the oven and place on a rack to cool off slightly. (I took the crisp out of the oven about 10 minutes before sitting down to dinner, and it was a perfect when ready to serve dessert.)
- Serve with ice cream, enjoy!
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Yum. Fresh berries are the best!
The Real Person!
The Real Person!
Thanks, Samantha, you know me, I always want to use fresh first, and these berries were perfect and from the local area. I will be making this when I get back home to Thailand as well 🙂