Quick Berry Crisp


  • 1/4 cup (50 mL) packed brown sugar
  • 3 tbsp (45 mL) cornstarch
  • 1   lemon
  • 2 pkg (12 oz) each frozen mixed berries, thawed (about 4 cups/1 L)
  • 1/3 cup (75 mL) butter
  • 18   vanilla wafer cookies
  • 1/3 cup (75 mL) sliced almonds
  • 1/3 cup (75 mL) flour
  • 1/3 cup (75 mL) packed brown sugar


  1. Place oven rack 8 in. (20 cm) from heating element. Preheat broiler. For filling, combine brown sugar and cornstarch in (2-cup/500-mL) Prep Bowl; mix well. 

  2. Zest lemon with Microplane® Zester to measure 1 tsp (5 mL). Juice lemon with Juicer to measure 1 tbsp (15 mL). 

  3. In Rockcrok® (2.5-qt./2.35-L) Everyday Pan, combine berries, zest, juice and brown sugar mixture; mix gently with Small Mix ‘N Scraper®. Cook, uncovered, over medium heat, 10-12 minutes, stirring frequently, until mixture is bubbly, thickened and clear. 

  4. Meanwhile, for topping, place butter in Small Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted. Place cookies in large resealable plastic bag. Using Baker’s Roller®, coarsely crush cookies. Add cookies, almonds, flour and brown sugar to batter bowl; mix with Mini Mix ‘N Scraper® until well blended. 

  5. Remove Pan from heat. Sprinkle cookie mixture evenly over top of berries. 

  6. Place Pan 4-6-in. (10-15-cm) from heating element; broil 2-4 minutes or until topping is golden brown and crisp. (Watch closely so topping does not burn.


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 270, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 40 g, Fiber 4 g, Protein 2 g 

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