Make a Patriotic Dessert This 4th of July: Easy Cherry Berry Crisp

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.

See also: Skinny Sweets: 4th of July Red, White & Blue(berry) Cheesecake Bars

Ingredients For the filling

  • 2 cups fresh or frozen* pitted cherries
  • 2 cups fresh blueberries (about 1 pint)
  • 2 cups fresh raspberries (about 1 pint)
  • ¼ cup sugar
  • 2 tbsp corn starch
  • 1 tbsp squeezed fresh lemon juice
  • 1 tsp lemon zest
  • Cooking spray

    *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

  • 3/4 cup flour
  • 6 tbsp granulated sugar
  • 6 tbsp brown sugar
  • 1/2 cup rolled oats
  • Pinch salt
  • Pinch cinnamon
  • 8 tbsp cold unsalted butter (1 stick)


    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.

    Happy 4th!

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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano