Best 10 Berry Crisp With Oatmeal Topping Recipes

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

BLUEBERRY-OATMEAL CRISP

Steps:

• Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
• Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
• Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
• Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

BERRY CRISP

Steps:

• In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping. , In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth. , In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Combine the berries in an 11x7-in. baking dish coated with cooking spray. Top with apple juice mixture; sprinkle with oat mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and top is golden brown. Serve warm.

BERRY OATMEAL CRISP

Steps:

• Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate.
• Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan.
• Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries.
• Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.

APPLE-BLUEBERRY CRISP WITH OATMEAL TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart casserole dish (or larger).
• For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use).
• In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
• Let the apple mixture sit out at room temperature for about 25 minutes.
• Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
• Drizzle 2-3 tablespoons melted butter over the fruit mixture.
• Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
• Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
• Serve warm with vanilla ice cream!

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING

Steps:

• Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
• In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
• Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

FROZEN BERRY CRISP

Steps:

• Mix berries, white sugar, and cornstarch together lightly. Set aside.
• Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
• Bake in the preheated oven until golden, about 1 hour.

MIXED-BERRY OATMEAL CRISPS

Steps:

• Preheat oven to 425°. Toss frozen berries and cornstarch in large bowl. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes. Divide berry mixture among six 4 1/2-inch-diameter crème brûlée dishes with 1-inch-high sides. Toss brown sugar, flour, oats, nuts, cinnamon, and 1/4 teaspoon salt in large bowl. Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form. Divide oat mixture among dishes, sprinkling evenly over berry mixture.
• Place dishes on rimmed baking sheet. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until crisp topping is golden brown and fruit filling is bubbling at edges, about 30 minutes longer. Cool crisps at least 15 minutes. Serve warm or at room temperature topped with scoop of vanilla ice cream.

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.