This Mountain Berry Crisp recipe brings strawberries, blueberries, blackberries, and raspberries together to create a scrumptious dessert that shows off the berries interesting flavors and textures. This crisp recipe works with fresh or frozen berries. If fresh berries are in season and available, make it with fresh berries. If it's being made in the winter or when fresh berries aren't readily available, make it with frozen berries, which are usually better and more affordable than the "fresh" berries in grocery stores during the middle of winter. Since both fresh and frozen berries release a lot of liquid during the cooking process, an option, if you prefer a thicker filling, is to add 1 or 2 tsp of corn starch to the fruit when it is being mixed.
If you're using fresh fruit, give everything a good wash and remove any stems. If you're using frozen fruit take it out of the freezer and defrost it in a colander in the sink to drain off any excess water.
Cut the blackberries and strawberries into large bite sized pieces. Mix all the fruit with a 1/4 cup of white sugar and a 1/2 tsp of cinnamon and place the mixed up, but not confused, fruit in a 9 by 13 pan.
In a mixer combine the flour, sugar, rolled oats, butter, brown sugar, and 2 tsp of cinnamon for 3 to 4 minutes on medium until the butter has been completely incorporated into the mixture.
Spread the flour and butter mixture evenly on top of the fruit.
Bake in a 350℉ oven for 45 to 50 minutes. The crisp is done when it's a nice golden brown.
Don't worry about exact measurements for the fruit, a few more strawberries or a few less blueberries aren't going to matter. What did matter in our testing was making sure to cut the strawberries and blackberries into bite sized pieces, which helped distribute the fruits' flavors and textures throughout the crisp.