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Summer Berry Crisp

Serves: 6
Hands On Time: 
Total Time: 


2 cups blueberries
2 cups raspberries
2 cups blackberries
1/2 cup sugar
1/2 cup cornstarch
Juice of 1 lemon

3/4 cup rolled oats
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
5 tablespoons unsalted butter

Freshly whipped cream, for serving


To make the filling: Heat the oven to 350 degrees.

In a large bowl, toss the blueberries, raspberries and blackberries with the sugar, cornstarch and lemon juice. Spread the fruit mixture in an even layer in an 8- or 9-inch square baking dish or glass pie plate.

To make the topping: Combine the oats, flour, brown sugar and butter in a food processor and pulse until the mixture comes together, but still retains a crumbly appearance.

Sprinkle the topping over the berry mixture and bake until the topping is golden brown and the filling has thickened, 20 to 30 minutes. Serve hot with whipped cream.

Photo Credit: Maura Friedman

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