Mixed berry crisp
Jammy frozen berries under a crunchy oat topping made with coconut oil, a year-round crisp that happens to be vegan.
- 75 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.56 a serving
- 360 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 6 servings.
- 5 cups frozen mixed berries
- 1 tbsp lemons, juice
- ⅓ cup coconut oil
- ¾ cup rolled oats
From your pantry
- ¼ cup sugar
- 2 tbsp cornstarch
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp salt
Each serving has about 360 calories, 3 g protein, 59 g carbs and 13 g fat, and costs about $1.56 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F and set out an 8-inch square baking dish.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the frozen berries in the dish with the sugar, cornstarch and lemon juice until coated; there’s no need to them.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Thaw. Thawing means letting frozen food soften back to fridge-cold, safest in the fridge overnight or in a sealed bag in cold water. Never thaw meat, poultry or fish on the counter.
How you’ll know: It bends and gives when you press it, with no hard, icy center left.
Dolly’s tip: Frozen is perfect here. The cornstarch turns all that juice into a thick, jammy filling.Microwave the coconut oil in a bowl in 20-second bursts until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 20 sec
the flour, then stir it into the oil with the oats, brown sugar, cinnamon and salt until it looks like damp, clumpy sand.
Spoon and level. Spoon and level is how to measure flour: spoon it lightly into the measuring cup, then sweep the extra off the top with the back of a knife. Scooping straight from the bag packs in too much flour and makes bakes dry and heavy.
How you’ll know: The flour sits flat and even with the rim, and you never pressed it down or tapped the cup.
Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Scatter the topping over the berries, squeezing some into clumps as you go.
Bake 45 to 50 minutes, until the topping is and the filling bubbles thickly in the middle, not just at the edges.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 45 min
Dolly’s tip: Bubbles in the center mean the cornstarch is cooked and the filling will set.Cool for 15 minutes before serving so the filling can .
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 15 min
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
