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Berry Crisp
Combining fresh seasonal berries with a crunchy topping, this easy-to-prepare crisp makes a special breakfast treat. Use whatever berries look best at your market, such as blueberries, raspberries and blackberries.

Ingredients:

  • 1/2 cup rolled oats
  • 1/3 cup firmly packed light brown sugar
  • 1/2 cup chopped toasted pecans
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 4 Tbs. (1/2 stick) cold unsalted butter, cut into
      1-inch pieces
  • 3/4 cup plain yogurt (see related recipe at right)
  • 1/4 cup tupelo honey, plus more for drizzling
  • 4 cups mixed berries
  • 1/4 cup granulated sugar
  • 1 1/2 Tbs. cornstarch
  • 1 1/2 tsp. water

Directions:

Preheat an oven to 375ºF.

In a bowl, stir together the oats, brown sugar, pecans, flour and salt. Using your fingers or 2 knives, cut in the butter until no clumps remain. Set the topping aside.

In a small bowl, whisk together the yogurt and the 1/4 cup honey. Cover and refrigerate until ready to serve.

In a saucepan over medium-low heat, combine the berries, granulated sugar, cornstarch and water. Cook, stirring occasionally, until the berries release their juices, 5 to 10 minutes. Increase the heat to medium and simmer until thickened, 5 to 10 minutes more.

Transfer the berry mixture to a ceramic loaf pan and sprinkle the topping over the fruit. Set the dish on a baking sheet and bake until the filling is bubbling and the topping is golden brown, about 25 minutes. Let stand for 10 minutes.

Spoon the crisp into 2 bowls, dividing evenly. Drizzle with the yogurt mixture and more honey. Serves 2.
Williams-Sonoma Kitchen.