Sheet-Pan Berry Crisp for the Crowd

Serves 6 · 15 min prep · 32 min cook

Ingredients

• 6 cups mixed fresh or frozen berries
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter, cubed
• optional vanilla ice cream or whipped cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly grease a rimmed half-sheet pan so the fruit juices do not stick.
2. 2Toss the berries in a large bowl with the granulated sugar, cornstarch, and lemon juice until every berry is coated and the starch disappears.
3. 3Spread the berry mixture in an even layer across the prepared sheet pan, scraping any leftover syrup from the bowl over the top.
4. 4In a separate bowl combine the oats, flour, brown sugar, cinnamon, and salt.
5. 5Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms chunky, pea-sized clumps that look sandy yet hold together when squeezed.
6. 6Scatter the oat topping evenly over the berries, leaving a few fruit pockets peeking through so steam can escape and the topping crisps.
7. 7Bake for 28 to 35 minutes until the fruit is vigorously bubbling at the edges and the topping turns deep golden brown.
8. 8If the topping browns too fast, tent loosely with foil for the last 10 minutes while the fruit finishes thickening.
9. 9Remove the pan and let the crisp rest 10 to 15 minutes so the juices set into a spoonable sauce.
10. 10Scoop warm portions into bowls and finish with a scoop of ice cream or a dollop of whipped cream for classic cookout dessert energy.