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Begin by preparing your crisp topping: add all of the ingredients to the bowl of a standing mixer fitted with a paddle attachment, and mix together until a coarse crumble forms with roughly pea-size pieces; place into a bowl or into a ziplock, and keep cold in fridge until ready to top berry crisp.
Preheat the oven to 350°, and have a medium-size baking dish on hand.
To prepare the filling, combine the cane (or granulated) sugar in a small dish with the cornstarch, and using a fork, mix the two well to combine; set aside for a moment.
Add the berries to a large bowl, along with the lemon zest and juice; then, sprinkle the sugar/cornstarch mixture evenly over top and gently toss to combine very well; turn the berry mixture out into your baking dish.
Top the berries evenly with all of the crisp topping (it may look like too much, but will bake down into the crisp and shrink slightly), and bake the crisp for 50 minutes, covering it very loosely with foil for the last 10 minutes of baking to prevent too much browning, if needed.
Allow the berry crisp to cool for at least an hour before serving, or allow it to cool completely and then chill in the fridge for a cold crisp. Serve plain, or with vanilla ice cream or whipped cream!