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Mixed Berry Crisp

Four different berries make a juicy, traditional dessert that’s best served warm from the oven. Leftovers can be reheated briefly in the microwave.

Prep Time: 15 minutes   |    Cook Time: 40 minutes   |    Makes: 6 servings


  • Vegetarian
  • Quick Prep
  • Healthy - Low Sodium
  • Healthy - Low Cholesterol
Topping
  • 1 1 1cup CUP_USVolumequick cooking or regular oats (not instant) 
  • 1/3 1/3 1/3cup CUP_USVolumegranulated sugar 
  • 1/3 1/3 1/3cup CUP_USVolumeall-purpose flour 
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumesalt 
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumecinnamon 
  • 5 5 5Tbsp. TABLESPOON_USVolumebutter, cold and unsalted, cut into small pieces 
Filling
  • 1 1 1pkg. Volume(16 oz) Driscoll's Strawberries 
  • 1 1 1pkg. Volume(6 oz) Driscoll's Blueberries 
  • 1 1 1pkg. Volume(6 oz) Driscoll's Raspberries 
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Blackberries 
  • 3 3 3Tbsp. TABLESPOON_USVolumegranulated sugar 
  • 2 2 2Tbsp. TABLESPOON_USVolumeall-purpose flour 
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumecinnamon 
Instructions
  1. Preheat oven to 375ºF. Lightly butter an 8 x 8 inch or 2 quart glass or ceramic baking dish. 
  2. Hull and halve or quarter the strawberries. 
  3. Combine strawberries, blueberries, raspberries and blackberries in a large bowl, with 2 tablespoons sugar, 2 tablespoons flour and 1/4 teaspoon cinnamon. Transfer to prepared pan. 
  4. Mix oats and remaining sugar, flour, salt and cinnamon in a large bowl. Add butter and work into dry ingredients with a wooden spoon or pastry cutter until mixture is crumbly. 
  5. Sprinkle oat mixture evenly over berries. 
  6. Bake until berries are bubbly and topping is lightly browned and crisp, 35 to 45 minutes. Serve warm or room temperature with vanilla yogurt, ice cream or whipped cream. 

Nutrition Facts

Amount Per Serving
Calories 399
Total Fat 13.07g
    Saturated Fat 6.56g
Cholesterol 25.44mg
Sodium 100mg
Total Carbohydrates 67.60g
    Dietary Fiber 9.57g
Protein 7.97g