Warm Cherry Berry Crisp

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 2 cups fresh sweet cherries, pitted
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1/2 cup fresh raspberries
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 1/4 cup sliced almonds
• for serving vanilla ice cream or whipped cream

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 10-inch cast-iron skillet or 2-quart baking dish.
2. 2In a large bowl, toss the pitted cherries, blueberries, blackberries, and raspberries with granulated sugar, cornstarch, lemon juice, and vanilla until evenly coated.
3. 3Pour the fruit mixture into the prepared skillet and spread into an even layer; the juices will look a little cloudy from the cornstarch—that is normal.
4. 4In another bowl, combine rolled oats, all-purpose flour, packed light brown sugar, cinnamon, and kosher salt.
5. 5Add cold cubed butter and work it in with your fingers or a pastry blender until the mixture forms damp clumps the size of peas and larger.
6. 6Stir in sliced almonds. Scatter the oat topping evenly over the fruit, covering most of the surface but leaving a few gaps for steam to escape.
7. 7Bake at 375°F for 30 to 35 minutes until the topping is deep golden brown and the fruit juices are vigorously bubbling the edges.
8. 8If the topping browns too quickly, tent loosely with foil for the last 10 minutes. Remove from the oven and let the crisp rest for 10 to 15 minutes so the juices thicken.
9. 9Scoop warm portions into bowls. Top each serving with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into the berry juices.
10. 10Store any leftovers covered in the refrigerator and rewarm gently in a 300°F oven for 10 minutes before serving again.