Independence Day; a day to honor America, celebrate our freedom, and eat tons of Red, White, and Blue crap.
This Cherry Berry Crisp is a super easy, colorful, and perfect for 4th of July. The dessert is packed with tart cherries, fresh sweet blueberries and raspberries, and some buttery brown sugar and rolled oat topping for good measure. Serve it warm with a scoop of vanilla ice cream and let your
freak err, American flag fly.
Ingredients For the filling
*Note: If using frozen cherries, spread out in a single layer on a rimmed baking sheet to let thaw, about 30 minutes.
For the topping
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Preheat oven to 350 degrees.
In a large bowl, stir together berries, sugar, corn starch, and lemon juice and zest. Pour mixture into a baking dish coated with cooking spray.
Dice the cold butter. In a large bowl, combine the flour, sugars, oats, salt, and cinnamon. Add in diced butter and gently mix until crumbly (you can use a food processor to pulse, a paddle attachment on a stand mixer to gently mix, or just a plain old spoon). Butter should be the size of peas.
Scatter mixture evenly over the baking dish. Bake until top is golden-brown and crisp is bubbly, about 1 hour. Serve warm with vanilla ice cream.