Mixed berry crisp

Mixed berry crisp

A pint of just-picked berries is delicious in this super simple pie.

Berry Cream Pie

Serves 6-8

  • 1 cup sugar
  • 1/2cup flour
  • 1 tablespoon butter
  • Pinch of salt
  • 1 cup heavy cream
  • 1/2cup milk
  • 1(9-inch) pie shell, unbaked
  • 1 pint blueberries

Heat oven to 425 degrees. Mix together sugar, flour and butter until creamy. Add salt, heavy cream and milk. Pour into unbaked pie shell.

Arrange fresh blueberries on top. 

Bake 10 minutes then reduce temperature to 350 degrees. Bake 40 minutes or until middle is set. Cover the crust halfway through baking to prevent over-browning.

Use any combination of your favorite local berries in this simple crisp.

Mixed Berry Crisp Serves 8

  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 1 cup raspberries or blackberries
  • 3 peaches, chopped
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 tablespoon lemon juice


  • 3/4 cup flour
  • 3/4 cup old-fashioned oats
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 stick cold butter, cut into pieces

Heat oven to 375 degrees. In a large bowl, combine the blueberries, strawberries, raspberries or blackberries and peaches with sugar, flour and lemon juice. Toss to mix well. Spoon into a 9-inch baking dish.

To make the topping, mix the flour, oats, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Cut in the butter until crumbly. Sprinkle over the berry mixture.

Bake 1 hour or until bubbly and the top is golden brown. Let stand 15 minutes before serving. 

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