Berry Crisp
Recipe courtesy of Cristina Ferrare
Servings: 8—10
  • 4 cups blackberries
  • 2 cups raspberries
  • 1/2 cup dried cherries
  • 1/3 cup sugar
  • 1 Tbsp. orange zest
  • 2 tsp. lemon zest
  • 1 Tbsp. orange juice
  • 1 Tbsp. all-purpose flour
  • pinch of salt
  • 1 cup quick cooking rolled oats
  • 1/2 cup brown sugar, packed
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 cup whole wheat flour
  • 1/4 cup pecans, roughly chopped
  • 5 Tbsp. cold butter
  • 1/4 cup fresh mint, chopped for garnish
  • 1 Tbsp. fresh lemon zest, chopped fine
  • 1 pint vanilla frozen yogurt
Preheat oven to 375° F. Spray a 2 quart baking dish with non-stick cooking spray.

For the filling: In a large bowl, combine blackberries, raspberries and dried cherries with sugar, orange zest, lemon zest, orange juice, flour, and salt. Pour mixture into baking dish and set aside.

For the topping: In a medium bowl, combine oats, brown sugar, cinnamon, nutmeg, flour and pecans; cut in butter until crumbly. Sprinkle mixture over berries. Bake at 375° F. for 20 minutes, or until filling is bubbling and the topping is lightly browned. Let cool for 10 minutes. Serve warm, garnished with chopped mint, zested lemon and a scoop of vanilla frozen yogurt.

Prep Time: 20 minutes

Inactive Prep Time: 10 minutes

Cook Time: 20 minutes

This recipe may appear slightly modified from what you've seen on television.


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