Our summer of berries wouldn’t be complete without a berry crisp. Perfect for dessert with a big scoop of vanilla ice cream on top. Or have it for breakfast the next day with some vanilla yogurt.

This recipe is part of the What’s Cooking at EQ feature, Summer Has Been Berry Berry Good To Me.

Serves 6

• measuring cups
• measuring spoons
• large bowl
• 9″ pie plate
• food processor

• 6 C berries (raspberries, blueberries, strawberries – sometimes I use a peach or two with berries)
• ¼ C sugar
• 1 C flour
• 1 Tbsp fresh lemon juice
• Vanilla ice cream or vanilla yogurt

Topping

• ¾ C flour
• ¾ C old-fashioned (not instant) oats
• 2/3 C (packed) brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 7 Tbsp chilled unsalted butter, diced

• Preheat oven to 375°F. Butter a 9-inch pie plate; set aside.
• In a large bowl combine berries, sugar, flour and lemon juice; gently toss to blend well.
• Transfer berry mixture to prepared pie dish.
• In the bowl of a food processor combine flour, oats, brown sugar, spices and salt; pulse to combine.
• Sprinkle chilled butter over surface of mixture; pulse just until topping holds together in small moist clumps.
• Sprinkle over berry mixture.
• Bake until bubbly and topping is golden brown, about 45 minutes.
• Let stand 15 minutes.
• Serve warm or at room temperature with vanilla yogurt (for breakfast) or vanilla ice cream (for dessert).
• Enjoy!

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