Description
Ree Drummond’s Pioneer Woman Fruit Crisp sparkles with seasonal goodness and rustic charm. Sweet seasonal fruits nestled beneath a buttery, crispy oat topping create a homestyle dessert that welcomes friends and family around the table.
Ingredients
Scale
Fruit:
- 2 ½ cups mixed raspberries and sliced strawberries
Base Ingredients:
- 2 cups all-purpose flour
- ⅔ cup rolled oats
- ½ cup pecans, chopped
- 1 ½ sticks (170 grams) cold salted butter, cut into small pieces, plus more for greasing the dish
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 dash of kosher salt
Liquid and Thickening Ingredients:
- ⅓ cup granulated sugar
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 teaspoon granulated sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), ensuring the rack is positioned in the center for even baking.
- In a medium mixing bowl, gently combine fresh raspberries and strawberries with granulated sugar, cornstarch, and pure vanilla extract. Toss the fruit mixture carefully to coat evenly, allowing the ingredients to meld together.
- Thoroughly grease an 8-inch square baking dish with unsalted butter, ensuring complete coverage to prevent sticking.
- Create the crisp topping by combining cold butter pieces, all-purpose flour, rolled oats, granulated sugar, brown sugar, chopped pecans, and a pinch of salt in a large mixing bowl. Use a pastry cutter or pulse in a food processor until the mixture transforms into coarse, crumbly texture.
- Distribute half of the crisp mixture evenly across the bottom of the buttered baking dish, pressing down gently to create a compact base layer.
- Spread the prepared berry mixture uniformly over the initial crisp layer, ensuring consistent coverage.
- Sprinkle the remaining crisp topping over the fruit, creating a rustic, textured surface.
- Transfer the baking dish to the preheated oven and bake for approximately 45 minutes, or until the topping turns a golden-brown color and the fruit bubbles slightly around the edges.
- Remove from the oven and allow the berry crisp to cool for 10 minutes, which helps the filling set and prevents burning.
- While the crisp cools, prepare the whipped cream by combining heavy cream and granulated sugar in a chilled mixing bowl. Using a mixer with cold beaters, whip the mixture until soft, billowy peaks form.
- Serve the warm berry crisp with a generous dollop of freshly whipped cream, creating a delightful contrast of temperatures and textures.
Notes
- Fridge-Chilled Prep Matters: Chill your mixing bowl and beaters before whipping cream to ensure maximum fluffiness and faster whipping.
- Baking Dish Preparation: Generously butter your baking dish to prevent sticking and make serving a breeze.
- Berry Maceration Magic: Allow berries to sit with sugar and cornstarch for a few minutes, creating a thick, luscious filling that bursts with flavor.
- Fruit Selection Strategy: Select the ripest, freshest berries to guarantee an incredible taste and perfect texture in your crisp.
- Butter Technique Trick: Work with ice-cold butter when mixing into flour for a satisfyingly crisp and crunchy topping that crumbles perfectly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 485 kcal
- Sugar: 23 g
- Sodium: 102 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 101 mg