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Berry Crisp


Berry Crisp

Berry Crisp

Photo © Molly Watson
Use any berries or mix of berries you like in this simple and flexible basic berry crisp. Like all crisps, this one benefits greatly from a scoop or two of ice cream alongside (see how to make your own) or some softly whipped cream. Fresh, local berries are great here, but frozen berries work just as well (they fall apart when cooked anyway!).

Note: The tapioca thickens the berry mixture slightly, feel free to omit it if you like.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 6 cups berries (blueberries, blackberries, raspberries)
  • 3/4 cup sugar, divided
  • 2 Tbsp. lemon juice
  • 1 1/2 Tbsp quick-cooking or instant tapioca (optional)
  • 1 cup oats
  • 3/4 cup flour
  • 1/2 tsp. salt
  • 1/2 cup butter, cut into pieces


  1. Preheat over to 350°F. In a 2-quart baking dish combine the berries, 1/4 cup sugar, and lemon juice. Taste and add up to another 1/4 cup sugar to taste if you like. Add the tapicoa and toss to combine thoroughly.
  2. Put the oats, flour, remaining 1/4 cup sugar, and salt in a food processor. Pulse several times to combine. Add the butter and pulse until well combined. Note: You can also work the ingredients together by hand in a large bowl.
  3. Spread the topping over berries—it doesn't need to be terribly even and leaving space here and there gives the filling something to bubble up through.
  4. Bake until the berries are bubbling and topping is browned, about 1 hour. Let cool at least slightly. Serve warm or at room temperature.

Makes 6 to 8 serving Berry Crisp.

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