Description
Indulge in this easy Apple Berry Crisp, bursting with juicy fruit and a crisp oat topping. Perfect for cozy fall gatherings or a healthy dessert. It’s easy to make with frozen berries. Ready in 1 hour.
Ingredients
Units
Scale
- 4 apples, sliced, I used Honeycrisp & Granny Smith
- 12 oz. mixed berries, you can use fresh or frozen
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
For the crisp topping
- 1/2 cup (1 stick) unsalted butter, cold and cut into 1/2″ cubes
- 1 cup all-purpose flour, replace with almond flour to make it gluten-free
- 1 cup old-fashioned oats, use GF oats if making it gluten-free
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350°F. Grease a 10″ cast iron skillet or a 9×9″ square baking pan with butter.
- In a bowl, stir together apple, frozen berries, brown sugar and cinnamon, until well coated.
- Place the apple mixture in the prepared skillet. Set aside.
- In another bowl mix, together the ingredients for the topping. Cut the butter into the mixture with a pastry cutter or a spoon, until the the butter is mostly incorporated (no pieces larger than a pea) and it has started to come together into crumbles. You can use your hands to bring it together too. Sprinkle crumble topping evenly on top of the apple mixture.
- Bake for 40-50 minutes until the apples are tender and bubbling. Check the crisp around 30 minutes into baking and tent with foil if the topping is beginning to get too brown. If the apples are rather juicy, you might have to drain the excess juices halfway through baking.
- Serve warm. I love to serve with vanilla ice cream!
Notes
Storage for leftovers: It will last 4-5 days refrigerated in an airtight container or sealed tightly with plastic wrap.
To freeze: This crisp freezes well in an airtight container for up to 3 months. Defrost in the refrigerator and reheat on low heat in the oven until warm.
