Yield: 4-5 Servings
3 cups Strawberries, raspberries, and blueberries mix (cut strawberries in half depending on size)
1 T Corn Starch
1 T Ginger Brown Sugar
1t Lemon Juice
Berry Crisp toppings
½ cup Old-Fashioned Rolled Oats
½ cup All Purpose Flour
¼ cup Brown Sugar packed
½ teaspoon Vanilla
½ teaspoon Cinnamon
pinch of nutmeg
⅕ chopped pecans
1 stick of butter (room temp)
splash of milk
Preheat oven to 350°F (180°C). Grease an 8-inch x 8-inch square pan or any small casserole dish.
In a bowl, mix fruit with cornstarch, ginger brown sugar, lemon juice, and zest. Set aside.
In another mixing bowl, mix flour, rolled oats, pecans, sugar, vanilla, nutmeg, and cinnamon.
Mix in butter until it forms a breadcrumb-like texture. Add a splash of milk and mix.
Place the fruit mixture in the pan and top with the crumble mixture.
Bake for 20-25 minutes or until the fruits are cooked, bubbly, and the top is cooked and crispy.
Serve with ice cream.
Happy Planning 😊,