4cupsassorted frozen berries such as blueberries, raspberries, blackberries and strawberries
1teaspoonlemon juice
1Tablespoongranulated sugaror alternative sweetener
1Tablespooncornstarch
Oatmeal Crumb Topping
1cupOld fashioned whole rolled oats
⅓cupwhite whole wheat flouror all-purpose flour
⅓cupbrown sugarloosely packed
½cupbutter or plant-based butter
Instructions
Preheat oven to 350°F.
Combine frozen berries with lemon juice, granulated sugar, and cornstarch in a large bowl, then set aside. Do not defrost frozen berries.
Mix flour, brown sugar, and oatmeal in a separate medium-sized bowl. Melt butter in the microwave and drizzle it over the top. Stir with a fork until the topping becomes crumbly.
Divide the berry mixture between 6 ramekins or layer in the bottom of an 8 x 11-inch pan.
Evenly sprinkle the oatmeal crumb topping over the berries.
Bake until the topping is golden brown and the berries are tender and begin to bubble, about 40 minutes.
Notes
See step-by-step pictures, serving ideas, make and freeze instructions, and more tips above.Storage:
Cool Completely: Allow the berry crisp to cool completely to room temperature.
Cover: Cover the dish with aluminum foil and/or plastic wrap.
Refrigerate: Store the covered dish or airtight container in the refrigerator for 3-4 days.
Freezing: If you want to store it longer, freeze the berry crisp. Make sure it is completely cooled and covered tightly with aluminum foil or plastic wrap, and then store it in an airtight container for 2-3 months.
Reheating: To reheat the berry crisp, preheat your oven to 350°F. Remove the foil or plastic wrap and bake the crisp for about 15-20 minutes or until it is heated and the topping is crispy again.
If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating.
An air fryer can be used. The container needs to be safe for this appliance and small enough to fit inside.