Stovetop Berry Crisp
Updated February 18, 2025
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE TOPPING
¼ cup/30 grams all-purpose flour
3 tablespoons old-fashioned oats or finely chopped toasted nuts
2 tablespoons brown sugar, preferably dark
Salt
3 tablespoons cold unsalted butter, cut into cubes
FOR THE FRUIT
2 cups fresh or frozen mixed blueberries, raspberries and blackberries (or just blueberries; no need to thaw)
1 tablespoon brown sugar, preferably dark, plus more as needed
1 teaspoon lemon or lime juice, or white distilled vinegar
Salt
Heavy cream or vanilla ice cream, for serving (optional)
Nutritional analysis per serving (1 to 2 servings)
45 grams carbs; 63 milligrams cholesterol; 402 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 9 grams fiber; 460 milligrams sodium; 5 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the topping: In a microwave-safe shallow bowl or plate, use your hands to stir together the flour, oats, sugar and a pinch of salt until combined. Add the butter and use your fingers to rub the butter into the flour mixture until all the flour is absorbed and the mixture holds together in clumps when squeezed. Break the mixture up into small clumps. Microwave, stirring gently every 30 seconds, until dry and a shade darker, 2 to 3 minutes. Don’t worry if the mixture seems loose; it will form small clumps after stirring. Set aside to cool and crisp.
- Step 2
Cook the fruit: While the topping cools, in a small or medium skillet over medium heat, stir together 1 ½ cups berries, the brown sugar, 2 tablespoons water, lemon juice and a pinch of salt. Cook, stirring and mashing often, until thick and jammy, 4 to 7 minutes. Add the remaining berries and stir until the berries are warm, 1 to 2 minutes. Taste and add more sugar if necessary.
- Step 3
Sprinkle the fruit with the topping. Eat portions with a pour of cream or scoop of ice cream, if desired.
Private Notes
Comments
I've been making a crisp this way (except baking ahead a batch of topping in a toaster oven for multiple uses) for years and it's great. The fruit retains a bright snappy character and the topping, as noted by the author, remains crisp.
We were invited to a snowy evening dinner party, I had agreed to bring a gluten-free dessert... and then the neighborhood lost electricity. I knew that the hosts had a wood-burning fireplace, so I dusted off my Girl Scout skills and my cast iron skillet and brought one of these. The guests from down the hill brought vanilla ice cream. So good!
Hi, for the topping, microwaving should be at what power, and for how long? Look forward to trying this out later as an early Valentine's dessert.
Delicious!
ok, basically made to recipe for one person and this was good BUT didn't notice until I began that it's 3tbs butter, BUT, ok, love butter. added some cinnamon to topping and because frozen blueberries were very juicy needed a little cornstarch slurry to tighten the fruit. exercised restraint and saved half for another day
@Sher Yes the oven and all... but not when it's 90°. Thx for the microwave version Ali Slagle, it's definitely appreciated!