Cherry Berry Crisp
Cherries, strawberries, and blueberries topped with an oat/brown sugar crumble makes this dessert perfect for summer.
Ingredients
- 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
Topping
- 1½ c flour
- 1½ c brown sugar
- 1½ c quick oats
- 1 tbsp cinnamon
- ½ c butter (cold)
- ¼ c vegetable oil
Instructions
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Preheat the oven to 350 degrees. Spray a 9x13 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 9x13 pan.
Topping
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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.
Recipe Notes
Inspiration for the recipe came from the Old-Fashioned Strawberry-Rhubarb Crisp recipe by Food & Wine.