Loaded with fresh (or frozen!) berries of your choosing, this berry crisp is incredibly simple and always a hit! My recipe takes just 15 minutes to prepare and can be made several days in advance.

Recipe: https://sugarspunrun.com/berry-crisp-...

Ingredients
Berry Layer
7 cups fresh or frozen mixed berries (see note) (1040g)
1 Tablespoon lemon juice
¼ cup granulated sugar (50g)
Pinch of table salt
3 Tablespoons all-purpose flour
Crisp topping
¾ cup + 2 Tablespoons all-purpose flour (109g)
1 cup old fashioned oats (95g)
⅓ cup granulated sugar (66g)
½ teaspoon baking soda
¼ teaspoon table salt
½ cup unsalted butter, cold (113g)

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Instructions
00:00 Introduction
00:11 Preheat oven to 375F (190C) and lightly grease a 9x9” (23 x 23cm) square baking dish with butter. Set aside.
00:16 In a large mixing bowl, combine berries, lemon juice, sugar, and salt and stir well.
01:34 Sprinkle flour over the berries and use a spatula to gently stir to coat the entire mixture. Set aside and prepare the crisp topping.
Crisp topping
02:20 In a separate large mixing bowl, whisk together flour, oats, sugar, baking soda, and salt.
03:52 Use a pastry cutter to cut in the cold butter until the butter is well distributed through the mixture. This mixture will be very dry, once butter is in small pieces and mostly incorporated you can use your hands to pinch the dough together and create larger clumps if desired (be brief with your hands so you don’t warm the butter too much). When done the mixture should resemble coarse crumbs.
Assemble and bake
07:00 Use a spatula to give the berry mixture a brief stir then pour evenly into prepared baking dish.
07:25 Sprinkle streusel mixture evenly over the berry layer.
08:19 Transfer to 375F (190C) preheated oven and bake, uncovered, for 45 minutes or until topping is lightly golden brown and mixture is bubbly.
08:32 Allow to cool for at least 10-15 minutes in the pan. Serve warm, topped with vanilla ice cream if desired.

Notes
Berries
I like to use an equal(ish) mix of blueberries, raspberries, blackberries, and quartered strawberries. Peaches would also work well here.
Making in advance
Can be prepared up to 2 days in advance of assembling and serving. Place the berries in the baking dish, cover tightly, and refrigerate. Store the crisp topping separately in an airtight container in the refrigerator. Sprinkle the topping over the berry layer just before baking.
Storing
Once cooled, cover and store in the refrigerator for up to 3 days. You may also tightly seal and freeze for up to 3 months (thaw overnight in the fridge before reheating/enjoying). To reheat you may either microwave or cover with foil and heat in a 350F (175C) oven until warmed through (about 15-25 minutes – remove foil for the last 5 minutes for a crispier topping).

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