You’ll Want to Make This. Now. Summer Berry Crisp.

by Sarah on July 29, 2010

What’s better than a summer fruit dessert, eaten outside in warm weather? Nothing, that’s what.

So let’s get to cooking a nice summer fruit dessert and you too can be out on your porch, eating and enjoying the Delta Breeze (or a similar breeze if you live outside of the central Sacramento area).  Make sure you buy or make some vanilla ice cream to eat alongside.  It’s crucial.

What we’ve got here is a nice berry crisp.  There couldn’t be an easier or more satisfying dessert.  And your family and/or your guests will be so very impressed!  And you can just bask in their admiration, even though it was virtually effortless.

I used blackberries and a few blueberries in this one.  You could use any variety of berries, in any combination.  I had about 4 or 5 cups total for a quart baking dish.

First clean and dry the fruit.  Then sugar it to taste, depending on the sweetness of the fruit, of course.  Probably somewhere from 1/4 to 1/2 cup.  Less or more, if you prefer.  There’s no set amount.  Sprinkle in a Tbsp of flour too.  Mix and set aside while you make the topping.

For the topping, you’ll mix brown sugar, flour, cinnamon, a pinch of salt, softened butter and rolled oats until it resembles coarse pea-sized meal.  Just use your hands, you’ll be able to disperse the butter more evenly.

Pour the fruit into a baking dish–I prefer the ones that are about 4 inches deep, not a Pyrex rectangle.  Top with the crumbly mixture, making sure to spread it evenly.

Bake at 375* for 20-30 minutes, or until the top is golden brown and the fruit is bubbling around the edges.  Cool slightly in the pan, then serve warm with ice cream.

Pure happiness, I’m telling you.

Summer Berry Crisp


  • 5 cups berries (raspberries, blackberries, blueberries or a combination)
  • 1/4-1/2 cup sugar (to taste)
  • 1 cup plus 1 Tbsp flour
  • 1/2 cup butter, softened
  • 3/4-1 cup brown sugar (to taste)
  • 3/4 cup rolled oats
  • 1 tsp cinnamon
  • pinch salt


  • Preheat oven to 375*.
  • Rinse and dry fruit. Add sugar and 1 Tbsp flour and set aside while you make the topping.
  • In a medium mixing bowl, add butter, flour, brown sugar, cinnamon, salt and rolled oats. Using your hands, mix until the mixture resembles coarse meal. It should have lumps the size of pea gravel. Add more dry ingredients (oats or flour) if the mixture is too buttery. Add a bit more butter if the mixture is dry and sand-like throughout.
  • In a deep baking dish (4"), pour in the fruit and top with the crumbly flour mixture, spreading it evenly and to the edges of the fruit.
  • Bake for 20 to 30 minutes, until the top is golden brown and the fruit is bubbly at the edges of the dish. Remove from oven and let cool slightly.
  • Serve warm with vanilla ice cream.

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