Growing up in Wisconsin, our mom always made berry crisps. We had a surplus of wild blackberries, cherries, and mulberries in the summer. Crisps are great because they are simple, hard to mess up, and always a crowd favorite. Our leftover red wine berry crisp is an elevated version of crisps we grew up baking in Wisconsin.
What's great about this recipe is that it's easy to pull together at the last minute and only uses six ingredients you likely have in your kitchen.
Ingredients
Filling
- 4 cups of frozen berries of your choice
- 1/2 cup Cha Cha Cha Red Blend
- 1/3 cup brown sugar or coconut sugar
- 1 tablespoon flour
Crisp Topping
- 1/2 cup brown or coconut sugar
- 3/4 cup flour
- 3/4 cup old-fashioned oats
- 1/2 cup melted unsalted butter
Prep
Step 1:
Preheat the oven to 350 Fahrenheit
Step 2:
Grease a baking dish with olive oil or butter
Make the filling
Step 1:
Measure four cups of berries and put them in a mixing bowl.
Step 2:
Mix the berries with the brown sugar and flour until they are evenly coated.
Step 3:
Put the coated berry mixture in your greased baking dish and spread evenly.
Step 4:
Evenly pour the red wine over the berry mixture.
Step 5:
Set aside.
Make the Crisp Topping
Step 1:
Mix the sugar, oats, and flour in a mixing bowl until evenly distributed.
Step 2:
Mix in the melted butter until evenly distributed. Try to avoid over-mixing.
Step 3:
Next, add the topping on top of the filling in the baking dish - evenly distribute on top of the filling.
Step 4:
Bake at 350 for 40-50 minutes. The crisp will be done when the topping is golden, and the filling is bubbling over the sides. (as pictured).
Bonus: Serve with vanilla ice cream on top!
Cheers,
Sarah
