Easy Berry Crisp Recipe

Preheat the oven to 375 degrees F and lightly grease an 8-inch or 9-inch baking dish.

If using large strawberries, hull and quarter them so all berries are roughly similar in size.

In a large bowl combine 4 cups mixed berries, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and a pinch of salt; toss gently to coat.

Pour the berry mixture into the prepared baking dish and spread into an even layer.

In a separate bowl mix 3/4 cup old fashioned rolled oats, 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

Add 6 tablespoons cold unsalted butter cut into small pieces to the dry mixture and use a pastry cutter, two forks, or your fingertips to work the butter in until the topping is crumbly and pea sized pieces remain.

Evenly sprinkle the crumble topping over the berries, covering the filling completely.

Bake for 30 to 40 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.

Let the crisp cool for 10 to 15 minutes before serving so the filling thickens slightly. Serve warm with ice cream or whipped cream if desired.