Summer Berry Crisp

Serves: 8

Blackberries, strawberries, and cherries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top.

Yield: 8-10 Servings
Prep Time:
Cook Time:
Total Time:


1 1/2 cups flour
4 tablespoons poppy seeds
1 cup rolled oats, uncooked
1 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2/3 cup unsalted butter, melted
1 tablespoon all-natural cornstarch
1/3 cup natural cane sugar
4 1/2 cups of berries / fruit - mix of ripe, pitted cherries, strawberries, blackberries, etc.
1/4 cup port wine


Preheat the oven to 375F / 190 C degrees with a rack in the middle of the oven. Butter an 8-inch / 20-cm square baking dish, or equivalent.

To make the crumble, mix together the flour, poppy seeds, oats, sugar, and salt in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you're ready to bake.

Make the filling by whisking together the cornstarch and sugar in a large bowl. Add the fruit and toss until evenly coated. Wait 3 minutes, add the wine, and toss again. Transfer the filling to the prepared baking dish.

Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.

Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes.


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