Mixed Berry Crisp

3.4 (5)

A premix of classical streusel and oats -- with a twist -- tops this classical effect dessert.

If you usage 2 teaspoons of cornstarch successful the filling, it volition beryllium juicy but not precise runny. For a much free-flowing syrup, usage 1 1/2 teaspoons of cornstarch.

The sweetener magnitude has a wide range, but past berries do, too, truthful this has to beryllium a substance of sensation and tasting.

Dorie Greenspan bakes the crisp successful a modular 9-inch Pyrex pastry plate, but it tin spell into a rectangular cookware oregon a souffle dish. The baking clip mightiness alteration slightly, but the ocular clues marque it casual to archer erstwhile the crisp is done.

About the topping: You tin premix the ingredients unneurotic and usage the topping arsenic soon arsenic it’s chilled, but Dorie prefers to pre-bake astir fractional of the topping, truthful it gets crunchy and nubbly. The operation of baked and unbaked topping provides a large play of textures. It’s an other step, truthful it’s optional.

Serve plain, oregon with vanilla crystal cream, plain Greek-style yogurt, sweetened whipped pick oregon crème fraîche, if you like.

The topping needs to beryllium refrigerated for astatine slightest 1 hr and up to 2 days. The pre-baked topping tin beryllium stored astatine country somesthesia for up to 2 days.

From cookbook writer Dorie Greenspan.

Ingredients

Nutritional Facts

Per serving (with 1/4 cupful sweetener successful the fruit)

• Calories

  410

• Fat

  17 g

• Saturated Fat

  10 g

• Carbohydrates

  62 g

• Sodium

  310 mg

• Cholesterol

  40 mg

• Protein

  5 g

• Fiber

  6 g

• Sugar

  30 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Dorie Greenspan.

Tested by Susan Liebenow.