Fresh Cherry Berry Crisp
This fresh cherry berry crisp is packed with real cherries and tart raspberries, all baked under a buttery brown sugar oat topping. No pie crust, no hassle—just a golden fruit dessert that’s easy to pull off and even easier to serve.
Ingredients
- ¾ cupdark brown sugar
- ½ cupall-purpose flour
- ½ cupold-fashioned oats
- ¼ cupbutter (softened)
- 1 ½tsps (3 g) ground cinnamon
- ¼ tsptable salt
- 2 lbs.fresh cherries (pitted)
- 1 ½ cupsfresh raspberries
- ¾ cupgranulated sugar
- 1 cupwater
- 3 ½tbsps (28 g) cornstarch
- cooking spray
- vanilla ice cream (optional)
Directions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium bowl, combine the brown sugar, flour, oats, butter, cinnamon, and salt. Use your fingers to mix until the topping is crumbly. Set aside.
- 3
In a large pot, combine the cherries, raspberries, sugar, water, and cornstarch. Bring to a low simmer over low heat, stirring often. Let simmer for about 10 minutes, gently breaking up some of the cherries as they soften. Remove from heat.
- 4
Lightly spray eight 8-ounce (240ml) ramekins—or a 9x13-inch (23x33cm) baking dish—with cooking spray.
- 5
Divide the fruit filling evenly among the ramekins, or spread it into the prepared baking dish.
- 6
Spoon the oat topping over each ramekin, or evenly across the full surface of the baking dish. If using a 9x13, increase the topping ingredients by half for full coverage.
- 7
Place ramekins or baking dish on a baking sheet lined with aluminum foil to catch any bubbling fruit.
- 8
Bake for 22 minutes, or until the filling is bubbling and the topping is golden.
- 9
Remove from the oven and let sit for at least 20 minutes before serving to allow the filling to set.
- 10
Serve warm or at room temperature with vanilla ice cream, if desired.