Recipe courtesy of Tia Mowry
Episode: Beach Picnic
Print
Summer Berry Crisp
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Unsalted butter, for greasing
  • 6 cups mixed fresh berries (strawberries should be hulled and halved) 
  • 1/2 cup granulated sugar 
  • 2 tablespoon cornstarch 
  • 1/4 teaspoon kosher salt 
  • Juice of half a lemon 
Topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats 
  • 1/2 cup packed brown sugar 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon kosher salt 
  • 6 tablespoons unsalted butter, softened

Directions

Special equipment: a 10-inch cast-iron skillet

Preheat the oven 400 degrees F. Butter a 10-inch cast-iron skillet.

Combine the berries, granulated sugar, cornstarch, salt and lemon juice in a large bowl. Mix until all the berries are coated. Set aside.

For the topping: Combine the flour, oats, brown sugar, cinnamon and salt in a medium bowl, whisking to combine. Work the butter into the flour mixture with your hands, pressing the butter and flour mixture between your fingers until the mixture resembles a coarse meal.

Pour the berry mixture into the prepared skillet. Evenly sprinkle the topping mixture over the berries. Bake until the topping is golden brown and the berry mixture is bubbling, about 30 minutes. Let sit for 5 to 10 minutes before serving.

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