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Buckles and betties and cobblers and crisps—whatever you call them—are the essence of comforting, down-home cooking. Everyone has their favorite recipe in their back pocket, no matter the season.
Our family is partial to crisps. That buttery, crunchy topping is tempting enough to eat on its own, and pairing it with juicy fruits (and a scoop of ice cream) makes it difficult to resist. Another bonus: These dishes are easy to make, so dessert can happen any night of the week.
5 tablespoons cold butter, plus more for greasing the dish
4 cups frozen mixed berries
1 tablespoon lemon juice
1/4 cup sugar
4 tablespoons flour, divided use
1 cup rolled oats
1/4 cup chopped pistachios
1/3 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1. Preheat oven to 350 degrees. Lightly coat a 9-inch pie dish or oven-safe skillet with butter.
2. In a large bowl, add berries, then sprinkle lemon juice over the top. Combine sugar and 2 tablespoons flour and sprinkle over berries; mix well. Pour into the prepared pan.
3. In a small bowl, combine oats, pistachios, brown sugar, 2 tablespoons flour, salt and cinnamon. Cut in butter using a pastry blender or two forks until large clumps are formed and no dry bits remain. Sprinkle topping evenly over fruit mixture.
4. Bake 45–50 minutes, until browned and bubbly.
To make this recipe gluten free, use oat flour, almond flour or your favorite gluten-free blend.
Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Blackberry Basil Crumble.