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Berry Crisp made with raspberries and blueberries is dessert heaven. With berry season in full swing the possible berry combinations are many!
One thing the Northwest does right is berries! You name it – we’ve got it. Strawberries, raspberries, blueberries, blackberries, marionberries, tayberries and even loganberries. And I know there are more I haven’t even named. My oldest son’s name is Logan – I teased my husband I wanted to name him after my father Barrie – therefore he would have been Logan Barrie (loganberry) He didn’t go for it!
I shared a fun Mason Jar Picnic idea here and the dessert I took on the picnic was today’s recipe for Raspberry and Blueberry Crisp. We love any kind of berry crisp at our house. It is fun to try different flavor combinations of berries.
I of course, had to make it in a mason jar.
I used the half pint size jars and they were the perfect personal serving of berry crisp. When it is warm the crisp can be a bit funny so eating it out of the jar was perfect! It of course can be made in a 9 x 13 pan also but mason jars are so much more fun, and cuter too!
How to Make Berry Crisp
I used a combination of raspberries and blueberries but any combination of berries will work. Add in a bit of sugar of course.
Fill your jars to the top (it will cook down)
Then mix up your topping. This is a basic crisp recipe I have had around for years. It is also yummy on top of apples too. It is a combination of butter, flour, oats, brown sugar, cinnamon and nutmeg. I love the little bit of crunch it gives to the dessert.
Sprinkle the topping over the berries. Be generous. I think the topping is the best part! It will also cook down into the berries.
Bake and then eat warm or cool – which ever you prefer.
I prefer my crisp with a nice scoop of vanilla ice cream on top!
And one of the best parts of being a food blogger? Getting to eat the props!
I halved the recipe and it filled 6 half pint mason jars. A full recipe will make a 9 x 13.
This recipe can be made with any combination of berries – choose your favorites. If you use frozen berries make sure they are drained well and add some cornstarch into the sugar you put over the berries to help thicken it up because it will make a runnier crisp with frozen berries.
For some other yummy berry recipes check out these:
Berry Crisp
Ingredients
- 2 1/2 C blueberries
- 2 1/2 C raspberries
- 5 Tbsp sugar
- 2 Tbsp cornstarch for thickening if using frozen berries
- 1 C flour
- 1 C oats
- 3/4 C packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 C butter
Instructions
- Preheat oven to 350 degrees
- In a bowl combine berries and sugar. Mix and set aside
- If using frozen berries add in 2 Tbsp of cornstarch for thickening.
- In another bowl mix together flour, oats, brown sugar, cinnamon and nutmeg.
- Add in butter using a pastry mixer until crumbly.
- Put berries into a 9 x 13 pan and add crumble on top.
- Bake for 30-40 minutes or until the fruit is bubbly and the topping will be golden brown
Nutrition Facts:
Karen says
If you want to use the mason jars, what size, temperature and how long do you cook them. Afraid mason jars will break while cooking them.
Leigh Anne says
The time is about the same, about 30 minutes. Mason jars were designed for canning so can withstand high heat no problem.
Linda Dodson says
So cute! Looks delicious! How long did you cook it in the mason jars? What temp?
Leigh Anne says
Linda, Just a little shorter than the listed in the recipe, maybe 25 minutes. I just let it get hot and bubbly and the crisp on top starts to turn brown.
Pam says
This looks delicious. Definitely going to make this. I love berries too.
Leigh Anne says
Pam, Hope you enjoy it as much as we do!