- 2/3 cup old-fashioned oats
- 2/3 cup firmly packed brown sugar
- 2/3 cup all-purpose flour
- ½ teaspoon ground cinnamon
- 6 tablespoons (¾ stick) cold unsalted butter, cut into dice
- 2 cups fresh raspberries
- 2 cups fresh blueberries, picked over for stems
- ½ cup granulated sugar (if berries are very sweet, you may want to use less sugar)
- 2 tablespoons all-purpose flour
- Vanilla ice cream or Sweetened Whipped Cream
- Preheat the oven to 350°F. To make the crisp topping, combine the oats, brown sugar, flour, and cinnamon in a bowl. Add the diced butter to the dry ingredients and blend with a pastry blender or the tips of your fingers until crumbly. Set aside.
- In another bowl, toss the berries with the sugar and flour, using a rubber spatula. Pour the berries into a 9-inch pie pan. Cover the berries with the crisp topping. Set the filled pie pan on a baking sheet to catch any juices, then place in the oven and bake until the topping is golden brown and the juices are bubbling, 40 to 45 minutes.
- ON THE PLATE: Spoon generous portions of the warm crisp into wide shallow bowls and top with scoops of ice cream or whipped cream.