Sweet Pepper & Berry Crisp

American fruit crisps crown summer berries with a buttery oat streusel that bakes golden and crisp. Here, finely diced red bell pepper softens into the filling, lending a gentle savor that brightens the jammy fruit.

Serves 6 · 18 min prep · 38 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 52g carbs
• 14g fat
• 6g fiber

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Ingredients

• 5 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 cup red bell pepper, finely diced
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup sliced almonds
• optional vanilla ice cream, for serving

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 9-inch square or similar 2-quart baking dish.
2. 2In a large bowl, toss the mixed berries with the finely diced red bell pepper, granulated sugar, cornstarch, lemon juice, and lemon zest until the fruit is evenly coated and glossy.
3. 3Spread the berry-pepper filling in an even layer in the prepared baking dish; the sweet pepper will soften and add gentle crunch and color as it bakes.
4. 4In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms pea-sized clumps.
5. 5Stir the sliced almonds into the oat topping, then scatter the topping evenly over the fruit, covering most of the surface but leaving a few gaps for steam.
6. 6Bake 35 to 40 minutes, until the topping is deep golden brown and the fruit juices are actively bubbling the edges.
7. 7Cool on a wire rack 15 to 20 minutes so the juices thicken slightly. Scoop into bowls while still warm.
8. 8Top each serving with a scoop of vanilla ice cream if desired; the cold cream melts into the warm pepper-berry juices.