Emily's Fourth Of July Berry Crisp Recipe - Ashley & Emily
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Emily’s Fourth Of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Every summer growing up – my mom made a blueberry peach crisp that was pretty much THE most amazing thing in the whole wide world. I have taken on the tradition… I just changed up the ingredients for the 4th of July. Enter Emily’s Fourth of July berry crisp recipe. 🙂

The best thing about crisps is that they’re SUPER easy to make. Once you get the hang of them – you really can’t go wrong. I have said it SO many times before but I am a HORRIBLE baker. I don’t do the whole directions thing. That being said – crisps are my jam. Once you’ve made one – you can eyeball any subsequent ones you make – I promise!

I also love crisps – because you can seriously just use whatever fruit is freshest at the moment. I’ll probably go to the farmer’s market next week, find whatever looks best, and use that! Also – I know that many people have been wondering – what is the difference between a cobbler, a crumble, and a crisp. Well – after much internet research — here is the answer. *** Cobblers have a more dough like topping. Crumbles have a topping of flour, butter and sugar. Crisps incorporate oats or nuts in addition to the crumble topping. So there you go!***

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Emily’s 4th of July Berry Crisp Recipe:

Berry Crisp Ingredients: 

Filling: 

  • 2 cups of raspberries
  • 2 cups of blueberries
  • 1 cup of blackberries
  • 1 cup strawberries
  • *** You can use frozen berries too if you’d like, just be sure you thaw them.***
  • 1/2 cup sugar
  • 1/4 cup flour (if you are making this recipe GF – I substituted coconut flour and it was absolutely delicious)
  • 2 tablespoons cornstarch (you can omit this – but it makes the filling nice and thick)
  • sprinkle of cinnamon
  • 1 tablespoon lemon zest

Topping: This is for a double batch. I like to add more when heat it up – if I’m not serving it immediately – so I always like to have extra topping on hand! 

  • 2 cups of rolled oats – (you can use GF or regular)
  • 1 cup flour (if you are making this recipe GF – sub coconut flour)
  • 1.5 cup brown sugar
  • 1 cup sugar
  • 1 cup cold butter cut into small cubes
  • salt – to taste
  • cinnamon – to taste

Berry Crisp Recipe Directions:

  • Preheat oven  to 350 degrees
  • Grease the inside of  a 9×13 or 10×14 baking dish (I linked a couple that are much cheaper than the ones that we have – and the one with the bamboo traveling tray – GAME CHANGER)
  • Rinse all berries
  • Gently mix all filling ingredients together in a large bowl
  • Pour filling ingredients into the cake dish
  • Now make the topping
  • Mix all the dry ingredients
  • Then incorporate the cold butter cubes and knead the mixture with your hands. This takes a second – so be patient – and be sure to take your rings off before you do this part!
  • Sprinkle the topping mixture liberally over the berry mixture
  • Bake at 350 degrees for an hour!
  • Serve warm – with homemade whipped cream or vanilla ice cream.
  • Don’t forget a sprig of mint – it is the perfect fresh accompaniment!
  • You can also make this recipe in individual ramekins – for a real show stopper – if you are entertaining at home! I LOVE to make it that way. 🙂

Other Recipes You May Love: 

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

Reno, Nevada blogger, Emily Farren Wieczorek of the fashion blog Two Peas in a Prada shares her Fourth of July Berry Crisp Recipe

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