Cherry Berry Crisp
I love cherries and summer is the time when we definitely eat the most in our household. Unfortunately, I am not the biggest fan of cherry pie (or any berry pie for that matter). But, I do love crisps! For my mother’s birthday, I made this crisp and liked it so much I knew I had to write the recipe down so I could recreate it again. Cherry Berry Crisp has cherries, strawberries, and blueberries topped with a brown sugar/oatmeal crumble. My favorite way to serve this crisp is warm with a scoop of vanilla ice cream.
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Prep
I start by pitting all the cherries with my cherry pitter. If your family likes to eat cherries or you bake with cherries a lot you are going to want a cherry pitter!
After being pitted, I cut all the cherries in half.
For the strawberries, I cut the tops off and then slice each one up to make uniform pieces.
The blueberries I leave whole.
Directions
Step 1: Preheat the Oven
Preheat the oven to 350 degrees.
Step 2: Mix the Berries
In a medium-sized mixing bowl gently stir together the cherries, strawberries, and blueberries.
Step 3: Add the Sugar Mixture
In a small bowl, combine the cornstarch and the sugar. Pour over the berries and stir. Add the lemon juice and almond extract. Stir again.
Step 4: Make the Topping
In a medium-sized bowl, mix together the flour, brown sugar, oats, and cinnamon.
Cut in the cold butter using a pastry blender. If you don’t have a pastry blender you can just use two knives to cut in the butter. There will be small chunks of butter and that is okay!
Stir in the vegetable oil.
Step 5: Bake
Spray a 9×13 pan with non-stick spray. Dump in the berries then pour the topping over the berries.
Bake for 35 to 40 minutes until the berry mixture is bubbling and the topping has browned.
Let the crisp sit for at least 10 minutes before serving.
I hope you enjoy this recipe for Cherry Berry Crisp.
Cherries, strawberries, and blueberries topped with an oat/brown sugar crumble makes this dessert perfect for summer.
- 3 c cherries (~60, pitted, halved)
- 1 lb strawberries (~2 cups, sliced)
- 1 c blueberries
- 1 c sugar
- ¼ c cornstarch
- 1 tbsp lemon juice
- 1 tsp almond extract
- 1½ c flour
- 1½ c brown sugar
- 1½ c quick oats
- 1 tbsp cinnamon
- ½ c butter (cold)
- ¼ c vegetable oil
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Preheat the oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
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Mix the berries together in a medium-sized mixing bowl.
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In a small bowl, stir together the sugar and cornstarch. Pour over the berries and mix gently. Stir in the lemon juice and almond extract.
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Dump the berry mixture into the prepared 9×13 pan.
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In a medium-sized mixing bowl combine the flour, brown sugar, oats, and cinnamon.
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Cut in the cold butter using a pastry blender or two knives.
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Stir in the vegetable oil. Crumble will have small chunks.
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Pour the topping over the mixed berries.
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Bake for 35-40 minutes. The crisp should be slightly brown and bubbling.
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Let the crisp cool for at least 10 minutes before cutting and serving.
Inspiration for the recipe came from the Old-Fashioned Strawberry-Rhubarb Crisp recipe by Food & Wine.
If you enjoyed this recipe take a look at my other favorite cherry recipes; Cherry Chocolate Chunk Ice Cream and Mini Cherry Chocolate Chip Bread.
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