Very Berry Crisp

Today was glorious. 

Sundays are underrated. Sometimes I forget that slow-down Sundays are a thing. For me, it's a good time to disconnect, run errands, actually run, and get some household chores in. It is so satisfying being productive after a rough week. And then eating berry crisp. Like SO much berry crisp, guys. I couldn't stop. But, hey, there's fruit in there! Plus I ran today so... I deserve it?

Beautiful and ripe produce is one of the great joys of summer. Back in my hometown of Discovery Bay, local farms offer stands ripe with fresh corn, cherries, and more. Around every back road is another delicious fruit stand just calling your name. "Ariel....Arrriiieellllll.... come buy some fruit and vegetablessss....." It's super weird. 

While Brooklyn, doesn't have much to offer in the way of you-pick farms and calling-your-name fruit stands, there are great farmer's markets and gourmet groceries bursting at the seems with colorful produce. 

Blueberry, Raspberries, and Blackberries, babe. 


Of course, I take those berries home and cover them in sugar (and butter) but let's be honest... berries after dinner are simply tastier with a oatmeal crumble and homemade whipped cream. You could even kick it up a notch with some vanilla ice cream. Ugh. My stomach is growling for more already. 

This would pretty much be the perfect 4th of July dessert, am I right?!

Red, blue, and melty-creamy white. Preach.


Very Berry Crisp

  • 12 oz Blackberries
  • 12 oz Blueberries
  • 6 oz Raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cornstarch
  • 2 teaspoons vanilla
  • 1/2 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 packed brown sugar
  • 1/2 cup butter, diced
  • pinch of salt

Rinse all three types of berries in a mesh strainer. In a bowl, combine berries, cornstarch, sugar, honey and vanilla. Stir gently until berries are covered and set bowl aside.

In a medium sized mixing bowl, use a pastry cutter (or two butter knives) to cut in butter with oats, flour, brown sugar, and salt. Topping is ready when your mixture resembles small pebbles (of buttery goodness). 

Pour berries into baking dish, or pie dish like me, and even out with the back of a spoon. You can also use your hands (if they are clean) and you are willing to get dirty. Top of with your crumbly pebble mixture and place in oven on 375 for 30 minutes or until top is golden brown and berries are bubbling up around the edges. Is your mouth watering or is it just me here? 

Remove from oven and let cool for 30 minutes before serving.