Pull together this simple fruit crisp with your favorite summer berries and a couple of pantry staples. This recipe is a fun way to feature stone fruits, too. We love using a combination of nectarines and cherries.
6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1 1/2 pound (about 5 cups) mixed berries, such as chopped strawberries, blackberries, blueberries and/or raspberries
1/3 cup plus 1/4 cup dark brown sugar, divided
3/4 cup all-purpose flour, divided
1 cup rolled oats or quick-cooking rolled oats
Preheat the oven to 375°F. Lightly butter an 8- or 9-inch-square baking dish or 9-inch pie plate.
In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup of the flour and toss until evenly coated. Transfer to the buttered baking dish.
To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.
Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.
Per Serving:240 calories (80 from fat), 9g total fat, 5g saturated fat, 20mg cholesterol, 5mg sodium, 39g carbohydrates, (3 g dietary fiber, 22g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.