It’s pie season, folks! I’ve gotta be honest – I love a good berry pie but she is a commitment. Sometimes I want to do less. And these days, less looks like bubbling berries topped with flakey, buttery goodness, ready for us to devour under an hour.
No, berry crisp it not a poor excuse for pie; it’s entirely its own thing. Swap out the berries for whatever fruit you happen to have laying around and you won’t be disappointed. Pears work great here come fall.
Let’s get into it.
What you need:
- 3 cups fruit (I’m using blueberries, raspberries, and blackberries here)
- 1 cup flour
- 1 cup brown sugar, packed
- ¾ cup oats
- 1½ teaspoon pumpkin pie spice
- Pinch of salt
- ½ cup (1 stick) unsalted butter, cut into cubes
Preheat oven to 350 degrees.
In a 8×8” square baking pan, toss together fruit of choice. Set aside.
In a medium bowl, mix together flour, sugar, oats, spices and salt. Add the cubed butter.
Using your hands, work the flour and oat mixture together with the butter. Be patient; when it’s ready you’ll know – the butter will be flakey and evenly incorporated.
Toss a very generous handful of the topping into the berries. Mix together until the berries are evenly coated.
Cover the berries with the remaining topping.
Bake for 25-30 minutes, or until the berries are bubbly and the topping is golden brown. Serve warm or chilled, with vanilla bean ice cream.
