Recipe of the Month: Berry Crisp

Recipe of the Month: Berry Crisp

Our Berry Crisp is a classic dessert, served at the Ghost Town Grill during Knott's Boysenberry Festival. It is an easy, mixed-berry dessert with sweet, tart berries layered under a buttery, crunch topping. Served warm with a scoop of ice cream, it's perfection. Yet this Berry Crisp is still delicious all on its own. 



1 1/4 cups quick oats

1 1/2 cups flour

1 cup light brown sugar 

1 tsp kosher salt

1 cup cold butter, diced

Berry Filling:

2 cups boysenberries

2 cups blueberries

1 cup raspberries

1 cup blackberries

1/4 cup granulated sugar

2 tbsp orange juice

2 tsp vanilla extract 

1/4 cup flour


1. Preheat oven to 350 degrees. Coat a 9x13-in baking dish with nonstick spray. Set aside.

2. In a large bowl, mix together the oats, flour, sugar, and salt.

3. Mix in the butter with your hands or a pastry cutter until mixture forms crumbs when squeezed together.

4. Place berries in another bowl. Stir in the sugar, juice, and vanilla extract into the berries.

5. Sprinkle the flour on top of the berries and toss to coat.

6. Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evently.

7. Bake for 45 minutes, until the top is golden and the berries are bubbly.