Daybreak Delights: Mixed Berry Crisp

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Chef David Bondarchuck from Scratch Catering Services shows us how to make Mixed Berry Crisp.

Mixed Berry Crisp

By: Scratch Catering Services


What you need:

1/2 Pint Red Raspberries

1/2 Pint Blueberries

1/2 Pint Blackberries

1 Pound Strawberries, green tops removed and cut in 1/2 - 1/6 depending on the size.

1/2 cup Sugar (Optional)


Crisp Topping:

1 cup All Purpose Flour

1 cup Granulated Sugar

1 stick cold unsalted butter

1/4 teaspoon Kosher Salt

1 cup Rolled Oats

*Vanilla Bean Ice Cream for Serving- Optional

What to do:

Preheat Oven to 350 degrees

Prepare your dish of choice with butter. (For this recipe you can use a 8x8 glass baking dish, a 9 inch pie plate, or 7-4 inch individual round shallow crème brûlée dishes as shown.)

Using a pastry cutter, Cut Butter into Flour, Sugar and Kosher Salt, until the mixture resembles fine to small crumbs with butter equally incorporated. Stir in rolled oats, set aside

*Taste your berries to see if you need to add any sugar. If you are adding sugar, toss all berries together with the Sugar.

Evenly distribute the clean, picked over berries, stems and leaves removed, into the buttered dish. 

*Please note rinsing Blackberries is not recommended- if needed use a small brush to clean the berries.

Sprinkle the reserved crisp topping, over the fresh berries evenly.

Bake for 45-60 minutes, or until crisp is golden Brown, and berries are bubbling below.


Serve Warm, and or “à la Mode” if desired. Enjoy!

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