Razzleberry Crisp
Juicy raspberries and luscious blackberries baked under a buttery almond oat topping! This Razzleberry Crisp is destined to dazzle your tastebuds!
Ingredients
Crisp Topping:
- ½ cup all-purpose flour
- ¾ cup old-fashioned (rolled) oats
- ¾ cup brown sugar, packed
- ½ cup sliced almonds
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
Razzleberry Filling:
- 3 cups raspberries, divided (fresh or frozen)
- 4 cups blackberries, divided (fresh or frozen)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 Tablespoon lemon juice
Instructions
Make the Topping:
- In a medium bowl, combine the flour, oats, brown sugar, almonds, and spices. Using a fork or pastry blender, cut the softened butter into the dry ingredients, until a moist crumb forms; set aside.
Make the Berry Filling:
- Preheat the oven to 350ºF. In a medium saucepan, heat 2 cups of the raspberries and 3 cups of the blackberries over medium heat until they soften and their juices release (about 3-4 minutes).
- In a separate bowl, whisk sugar, cornstarch, cinnamon, and salt together. Stir dry mixture into the berries and continue stirring until mixture thickens, and coats the back of a wooden spoon. Remove saucepan from heat and stir in the remaining 1 cup of raspberries, 1 cup of blackberries, and lemon juice.
- Transfer the filling to an 8-inch square baking dish. Sprinkle topping evenly over the filling.
- Bake for 35-40 minutes, or until bubbly and golden brown on top. Allow to cool for at least 30 minutes before serving. Leftover crisp can be stored covered in the refrigerator for up to 5 days.