Every summer, our grandma would make this delicious berry crisp. It was one of the highlights of our visits to the farm. It all began with her freshly picked berries. She grew olallieberries in the backyard, and they made the best filling for this tasty dessert. She topped it with homemade pie crust, brushed with egg wash and sprinkled with sugar. The result was a juicy, flavorful crisp that was perfect for enjoying all summer long!
Tips for the Best Berry Crisp
- Use a 9×13-inch Pan: This size ensures even cooking and holds plenty of filling and topping. The berries cook and bubble perfectly in this pan.
- Choose Ripe and Fresh Berries: For the best flavor and texture, use ripe olallieberries or blackberries. Look for berries that are plump, juicy, and rich in color. If you can’t find fresh berries, frozen ones are a great substitute as they are usually frozen at peak ripeness.
- Adjust Sugar to Taste: Taste the berries before adding sugar to see how sweet they are. Adjust the amount of sugar to get the perfect sweetness. Berries vary in sweetness, so it’s important to taste and adjust.
- Don’t Overmix the Filling: Mix the filling ingredients until just combined. This helps keep the berries intact and maintains their texture.
- Brush the Crust with Egg Wash: To get a beautiful golden crust, brush the top of the pie dough with egg wash. This gives it a shiny look and enhances the flavor. Apply a thin, even layer for the best results.
- Serve Warm with Ice Cream: We love to eat the crisp warm, letting it cool for about 30 minutes before digging in. You can also reheat it in the oven on low for about 20 minutes before serving. Enjoy it as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.
Grandma’s Berry Crisp
Ingredients
Filling
- – 10 cups olallieberries or other blackberries
- – 3/4 cup sugar
- – 1/3 cup flour
- – 1 tablespoon cornstarch
- – 1 tablespoon lemon juice
- – Zest of 1 lemon
- – 4 tablespoons butter softened
Topping
- – 1 pie dough link below
Egg Wash:
- – 1 egg
- – 1 tablespoon heavy cream or half and half
Instructions
- Mix all the filling ingredients together except for the butter. Stir until just barely combined.
- Place the mixture in a 9×13-inch pan. Dot with butter.
- Roll the pie dough out into a rectangle about 1/4 inch thick. Cut out stars or other shapes with a cookie cutter, or leave it whole. Place on top of the crisp.
- Whisk together the egg and heavy cream. Brush a thin, even layer over the pie dough on top. Sprinkle sugar over the crust.
- Bake the crisp at 350°F for about 1 hour, or until bubbling in the middle and golden on top (it may take slightly longer if you used frozen berries). Let it sit for about 30 minutes before serving.