Summer Berry Crisp

Most of the items in this recipe are sitting in your pantry.

Yield: 8 servings (serving size 1/2 cup crisp and 1/4 cup ice cream)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 6.8g
  • Saturated fat: 3.7g
  • Protein: 4.2g
  • Carbohydrate: 62.5g
  • Cholesterol: 16mg
  • Iron: 1.2mg
  • Sodium: 124mg
  • Calories from fat: 19%
  • Fiber: 2.8g
  • Calcium: 63mg


  • 2 cups fresh blueberries
  • 2 cups halved strawberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Butter-flavored cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 2 cups vanilla fat-free ice cream


  1. Preheat oven to 375°.
  2. Combine first 7 ingredients in a medium bowl; toss well. Spoon into an 8-inch square baking dish coated with cooking spray.
  3. Lightly spoon 1/2 cup flour into dry measuring cup; level with a knife. Combine flour, oats, 1/3 cup sugar, brown sugar, and cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Spoon over berry mixture; coat top with cooking spray.
  4. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Serve warm topped with ice cream.
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