Berry Crisp with Pecan Streusel | The Chopping Block

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Berry Crisp with Pecan Streusel

This amazing fruit crisp loaded with juicy fruit and a buttery crunchy topping is simple and so delicious. Don't forget the ice cream!

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Yield: 6-8 servings

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Active Time: 30 minutes
Start to Finish: 1 hour, 10 minutes

For this recipe you’ll need:

For the filling:

1 pint (1 pound) strawberries, hulled and quartered
12 ounces (about 2 cups) blueberries
6 ounces raspberries
3/4 to 1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice

For the streusel topping:

3/4 cup all-purpose flour
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
1 stick cold unsalted butter, cut into 1 tablespoon-size pieces
2/3 cup pecan pieces, finely chopped
Vanilla ice cream

Preheat the oven to 375°, and line a sheet tray with parchment paper.
For the filling, gently mix together the strawberries, blueberries, raspberries, sugar, cornstarch, cinnamon, salt and lemon juice in a medium-size bowl. Pour into a pie dish, and place the dish on the prepared sheet tray.
To prepare the streusel topping, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and nutmeg until well combined.
Using a pastry blender, cut the butter into the dry ingredients until the mixture is moist but still crumbly. Add the pecans.
Sprinkle the streusel on top of the fruit, and bake until the top is golden brown and the fruit juices are bubbling, about 45 minutes. Allow the crisp to cool.
Spoon the crisp onto plates or into bowls, and top with a scoop of ice cream.