This luscious berry crisp is loaded with a triple-delight of berries, fresh rhubarb and topped with a lovely oat streusel. Serve with either whipped cream or vanilla ice cream for an easy, classic summer dessert!
Welcome back to Sarah’s Summer Food Obsessions.
Sick of summer food yet? I hope not, because I’m just getting warmed up with all these summer recipes.
Today we’re doing crisps. Because to me, nothing makes my summer sweeter than big ‘ol fruit crisp.
First off, I want to say Happy Father’s Day to all the dads out there and big hugs to my own daddy. I made this berry crisp for him because he LOVES anything with fruit in it. Love you Dad!
I am an absolute sucker for fruit crisps. Hand me a bowl of fruit crisp with either a pile of fluffy whipped cream or a scoop of vanilla ice cream on top, and you’ve just made my entire day.
Hand me a bowl of fruit crisp with BOTH toppings on it and I’m pretty sure we’re best friends.
Okay, let’s pretend I did not just say that. K, thanks.
I literally could not stop eating this crisp. I had to tell my family to finish off the rest before I ended up getting my hands on it.
This is just one of those summer desserts that you are not gonna want to stop stuffing your face with.
Berries, guys. I’m telling ya’ they just make any summer dessert 1000x better.
By the way: Sorry for the huge overload of pictures. I just could not stop snapping pictures of this gorgeous berry crisp.
Also sneaking bites here and there. Welcome to my awesome life that consists of taking pictures and eating.
KIDDING. Food blogging is definitely no walk in the park, but I gotta say that the eating-part is definitely one of the biggest perks. 😀
I’m kind of obsessed with berry crisps. Anything that’s berry-fied this time of year definitely works its way to the top of my fav desserts list.
Berry-fied. Is that even a word? I think it is now.
This crisp is hands-down the BEST way to eat your fruit. Loaded with 3 kinds of berries…lots of fresh rhubarb…..generously topped with a crunchy cinnamon-y oat topping….I can’t even guys…
Fruit crisps kinda blow my mind because they’re SO simple, yet so nostalgic and delicious. Especially this time of year when berry freak-out is in full swing for me.
I’m pretty sure I buy my local grocery store outta fresh berries every time this time of year. Sorry to the rest of my town who might have wanted fresh berries this summer.
I’m all about easy, fast desserts this time of year. Sorry, but the kitchen is just NOT the place to be on a hot mid-June day. It hasn’t gotten TOO unbearable yet, but I know those days are coming. And when they do, I’m gonna be prepared with super-fast, mindlessly easy summer desserts.
This berry crisp is SO simple you can make it in only a few minutes. Really all you have to do is make your berry-rhubarb filling, make your oat topping. Throw ’em both in a pan and bake it.
Bang, bang, bang. Dessert’s ready.
Or snacktime. Or even breakfast.
Since there’s fruit and oatmeal in it, I’ve decided that this berry crisp would be more than appropriate for breakfast. Plop’ a little vanilla yogurt on top and I think you’re good to go. 😉
Best. Breakfast. Ever.
Of course, if you’re serving this berry crisp for dessert, it’s necessary that you top each serving with either whipped cream or vanilla ice cream.
Necessary, guys. It’s not a summer dessert without it. 😉
Triple-Berry Rhubarb Oat Crisp
- 2 cups chopped fresh rhubarb
- 2 cups quartered fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 3/4 cup xylitol or sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- OAT TOPPING:
- 1-1/2 cups old-fashioned rolled oats
- 1/2 cup white whole wheat flour
- 1/2 cup coconut sugar or brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup melted butter
Preheat oven to 375F. Lightly grease a 9x13 baking pan. Set aside.
In a large bowl, gently toss rhubarb, strawberries, blueberries, and raspberries. Gently stir in xylitol (or sugar) cornstarch, lemon zest, lemon juice, and vanilla until berries are evenly coated.
Scrape berry mixture evenly into prepared pan and set aside for a moment while you prepare the topping.
For the topping: In a medium bowl, combine oats, flour, sugar, cinnamon, salt, and vanilla. Toss in melted butter until mixture is moistened and crumbly.
Sprinkle oat topping evenly over berry filling. Bake at 375F 25 minutes, or until topping is golden and berry filling is bubbly.
Serve berry crisp warm or cold with whipped cream or vanilla ice cream on top.
Store berry crisp in refrigerator up to 3 days.
NOTE: If using frozen berries, thaw completely before using.
Recipe adapted from Two Peas And Their Pod.
Looking for more summery recipes? You’re in the right place!