Emily’s Fourth Of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Every summer growing up – my mom made a blueberry peach crisp that was pretty much THE most amazing thing in the whole wide world. I have taken on the tradition… I just changed up the ingredients for the 4th of July. Enter Emily’s Fourth of July berry crisp recipe. ūüôā

The best thing about crisps is that they’re SUPER easy to make. Once you get the hang of them – you really can’t go wrong. I have said it SO many times before but I am a HORRIBLE baker. I don’t do the whole directions thing. That being said – crisps are my jam. Once you’ve made one – you can eyeball any subsequent ones you make – I promise!

I also love crisps – because you can seriously just use whatever fruit is freshest at the moment. I’ll probably go to the farmer’s market next week, find whatever looks best, and use that! Also – I know that many people have been wondering – what is the difference between a cobbler, a crumble, and a crisp. Well – after much internet research — here is the answer. *** Cobblers have a more dough like topping. Crumbles have a topping of flour, butter and sugar. Crisps incorporate oats or nuts in addition to the crumble topping. So there you go!***

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Emily’s 4th of July Berry Crisp Recipe:

Berry Crisp Ingredients: 

Filling: 

  • 2 cups of raspberries
  • 2 cups of blueberries
  • 1 cup of blackberries
  • 1 cup strawberries
  • *** You can use frozen berries too if you’d like, just be sure you thaw them.***
  • 1/2 cup sugar
  • 1/4 cup flour (if you are making this recipe GF – I substituted coconut flour and it was absolutely delicious)
  • 2 tablespoons cornstarch (you can omit this – but it makes the filling nice and thick)
  • sprinkle of cinnamon
  • 1 tablespoon lemon zest

Topping: This is for a double batch. I like to add more when heat it up – if I’m not serving it immediately – so I always like to have extra topping on hand!¬†

  • 2 cups of rolled oats – (you can use GF or regular)
  • 1 cup flour (if you are making this recipe GF – sub coconut flour)
  • 1.5 cup brown sugar
  • 1 cup sugar
  • 1 cup cold butter cut into small cubes
  • salt – to taste
  • cinnamon – to taste

Berry Crisp Recipe Directions:

  • Preheat oven¬† to 350 degrees
  • Grease the inside of¬† a 9×13 or 10×14 baking dish (I linked a couple that are much cheaper than the ones that we have – and the one with the bamboo traveling tray – GAME CHANGER)
  • Rinse all berries
  • Gently mix all filling ingredients together in a large bowl
  • Pour filling ingredients into the cake dish
  • Now make the topping
  • Mix all the dry ingredients
  • Then incorporate the cold butter cubes and knead the mixture with your hands. This takes a second – so be patient – and be sure to take your rings off before you do this part!
  • Sprinkle the topping mixture liberally over the berry mixture
  • Bake at 350 degrees for an hour!
  • Serve warm – with homemade whipped cream or vanilla ice cream.
  • Don’t forget a sprig of mint – it is the perfect fresh accompaniment!
  • You can also make this recipe in individual ramekins – for a real show stopper – if you are entertaining at home! I LOVE to make it that way. ūüôā

Other Recipes You May Love: 

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

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