Grandma’s Berry Crisp

Our grandma made this crisp every summer. It was one of the things we most looked forward to when we spent summers on the farm. It all started with her freshly picked berries. She grew ollaliberries in the back yard and they made the best filling for this delicious berry crisp. She topped it all with homemade pie crust that gets brushed with egg wash and sprinkled with sugar. The crisp is juicy, flavorful, and the perfect dessert to enjoy all summer long! 

Berry Crisp Components:

• The berries: Our favorite berries for a crisp are ollaliberries or boysenberries. These are a little tarter and more floral than blackberries. We buy them from a local farm and then freeze them to bake with all year long. Although these are our favorites, any black berry can be used! 

• The Topping: Our grandma always topped her crisp with a piece of pie dough rolled out into ¼” rectangle and sprinkled with sugar. For this version we rolled out the pie dough and cut it into stars. We love to make the crisp this way or with crumble! Choose whichever topping you prefer.

Ingredient Notes:

1. Ollaliberries or Blackberries: The main ingredient of this recipe are ollaliberries, but you can also use another variety of blackberries if desired. Opt for fresh, ripe berries or quality frozen berries to ensure the best flavor and texture in your crisp. The berries are the main ingredient so the quality matters!
2. Sugar: Granulated sugar adds sweetness to the filling. Adjust the amount of sugar based on the natural sweetness of the berries and your personal preference.
3. Flour and Cornstarch: These ingredients help thicken the filling by absorbing excess moisture. The combination of flour and cornstarch provides a perfect balance, but you can adjust the ratio if you prefer a thicker or thinner filling.
4. Lemon Juice and Zest: We almost always prefer to use both the juice and the zest of the lemon. The juice adds tartness while the zest adds an almost sweet lemon flavor (we know it’s an oxymoron but it adds more citrus flavor versus any tartness).
5. Butter: Softened butter is dotted over the filling to add richness and a buttery flavor. It helps create a delicious melt-in-your-mouth experience as it combines with the berry juices during baking. Plus, this is our grandma’s crisp so it would not be complete without a little extra butter.

Tips for the Best Berry Crisp:

1. Use a 9×13-inch Pan: Opt for a 9×13-inch baking pan to ensure even cooking and to accommodate the generous amount of filling and topping. This size allows the berries to cook and bubble slightly.
2. Choose Ripe and Fresh Berries: Select ripe and fresh ollaliberries or blackberries for the best flavor and texture. Look for berries that are plump, juicy, and rich in color. Avoid using overripe or underripe berries, as they may affect the taste and texture of the final dish. If you can’t find good berries, use frozen. Berries that are frozen are generally frozen at the peak of the season. We often buy flats during peak times of year and freeze.
3. Adjust Sugar to Taste: Taste the berries before adding the sugar to determine their sweetness. You can adjust the amount of sugar accordingly to achieve the desired level of sweetness. Remember that berries can vary in sweetness, so it’s always best to taste and adjust as needed.
4. Don’t Overmix the Filling: When mixing the filling ingredients together, be careful not to overmix. Stir the ingredients just until they are barely combined to prevent breaking down the berries and maintain their texture.
5. Brush the Crust with Egg Wash: To achieve a beautiful golden crust, brush the top of the pie dough with the egg wash. This will give it a shiny appearance and enhance its flavor. Be sure to apply a thin and even layer for the best results.
6. Serve Warm with Ice Cream: Our favorite way to eat the crisp is warm. We let it cool for about 30 minutes before eating. It can also be popped back in the oven for about 20 minutes on low before serving. You can enjoy it as is or add a scoop of vanilla ice cream or a dollop of whipped cream.