Instructions
Step 1
Preheat oven to 350°F. Grease a 8x8-inch baking dish with butter and set aside.
Step 2
In a large bowl, mix together the berries, C&H® Light Brown Sugar, flour and fresh lemon juice. Stir until berries are coated. Set aside.
Step 3
In a separate bowl, whisk together the rolled oats, flour, C&H® Light Brown Sugar, cinnamon and salt. Add butter and use a pastry cutter (or your hands) to work butter into the dry ingredients until the mixture resembles wet sand.
Step 4
Pour the berry mixture and its juices into the prepared dish. Add crisp mixture on top and spread evenly.
Step 5
Bake berry crisp at 350 ° F for 40 to 50 minutes or until the top is golden brown and the berries are bubbling. Serve warm with fresh whipped cream or vanilla ice cream.
Additional Tip:
Brown sugar berry crisp can be stored in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warm (about 10 to 15 minutes).
Frozen mixed berries may be used in this recipe as well. Allow berries to thaw in a strainer and drain any excess liquid.
