Blackberries, blueberries and raspberries make up this triple berry crisp with a smooth lemon curd. This oat streusel topping is a great way to feature fresh berries. But don’t stop there, the lemon curd on top is scrumptious!
Most of the time when I’m making dinner for family or guests, I like to keep the dessert simple, this bumbleberry or mixed berry crisp with lemon curd fits the bill. I think that’s why I like crisps and cobblers so much. You can put it in the oven when you sit down to eat and you don’t have to keep a close eye on it like some desserts.
While I love fruit desserts with whipped cream or ice cream, this bumbleberry crisp has lemon curd on top.
I would never have thought to top a crisp with lemon curd but when Ashley Christensen suggested it in her cookbook, I knew it would be fabulous. I love the blueberry lemon combo in my lemon blueberry bundt cake, but it this recipe, you get even more lemon?
Why you’ll love it
- There’s nothing like fresh sweet berries.
- The crisp on top adds a nice contrast of textures and flavors.
- This dish comes together so quickly and easily!
- A berry crisp is naturally sweet from the berries so you don’t need to add as much sugar.
What is a bumbleberry
If you’ve not heard of bumbleberries, don’t worry, it’s not a real berry but a combination of blackberries, blueberries and raspberries. They are a perfect combination and I highly recommend making them together in the summer months.
This dish works even when your berries aren’t the freshest and if you can’t find all three, leave one out.
Ingredients you’ll need
FILLING
- Vanilla bean – if you don’t have any easily accessible, vanilla paste is a better option than extract
- Blackberries, raspberries and blueberries – any combination will do
- Sugar, cornstarch and salt
STREUSEL
- Rolled oats – this is a sturdy oat that won’t get mushy
- Cold butter – you don’t want room temperature butter
- Flour, brown sugar, baking soda and baking powder, salt, cinnamon
LEMON CURD
- Lemon juice – it’s worth it to juice about 4 fresh lemons to get that authentic citrus flavor
- Lemon zest – not to be wasted, the zest offers the most lemon flavor
- Egg yolk, butter, sugar and salt
Pro Tip: With all that fresh lemon juice, learn how to get the most juice out of a lemon.
How do you make a berry crisp with lemon curd
Step 1:
Mix berries with sugar, cornstarch and vanilla and then let them sit for a while. Place in a deep baking dish.
Step 2:
For the topping combine brown sugar, oats, flour, and cinnamon in a food processor and add cold butter, processing until you have pea size clumps. Place on top of berries and bake.
Pro tip: Place a cookie sheet underneath the baking dish to prevent a spillover of berry juices into your oven and potentially starting a fire.
Recipe Tips
- Chopped pecans or sliced almonds make a nice addition to the streusel topping. Start with a ½ cup to add to the mix.
- If you like a thicker streusel topping with texture, do not add the rolled oats to the food processor. Just mix them in by hand once you have the rest of the ingredients combined.
- Allow your crisp to sit 10-15 minutes to gel together a bit before serving. This step is worth it!
- You can have fun and bake berry crisp in individual containers if you’d like. Start checking them to be done about the 20 minute mark.
How do you make a tangy lemon curd
Step 1 – Warm lemon juice in the microwave.
Step 2 – Whisk egg yolks and sugar and slowly add the warm lemon juice.
Step 3 – Pour mixture into a saucepan over medium heat and whisk vigorously until you see the first bubble then whisk even harder for 30 seconds. Remove from heat and whisk in butter. Cool in the refrigerator for at least an hour.
You can keep a lid on your leftover curd and refrigerate it for about 3 weeks.
What else can you serve lemon curd on
- Toast
- Ice cream
- Scones
- Angel food cake
- Filling for a cake or cupcakes
- Fruit dip
- Pancakes
- Cinnamon rolls
- Hand pies
- Lemon bars
- Use it as a base and topping for a fruit tart
- Eat it plain with some whipped cream on top
While this mixed berry crisp has just a few simple ingredients, somehow the combination of berries topped with lemon curd was the perfect ending to our Christmas dinner.
Natalie and I had fun making the lemon curd the day before, I whisked “like a maniac” per Ashley’s instructions as she timed me. This crisp would be delicious without the lemon curd, however, you would miss the tangy lemon paired with the sweet crisp.
FAQs and tips
The berry crisp is best slightly warm, but it’s also delicious at room temperature. This can easily be warmed up if you have made it in advance.
Yes, frozen berries will work. Frozen berries generally have more juice than fresh.
You can prepare the streusel topping in advance and freeze it if it’s not going to be used that day. You can also make the curd days in advance. The berries should be combined right before baking.
Yes, just stick to the same number of cups of fruit and you should be good with whatever combination you like.
Enjoy more berry treats
Ashley Christensen, Poole’s: Recipes and Stories From a Modern Diner
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Berry Crisp with Lemon Curd Recipe
Ingredients
FILLING
- 1 cup sugar
- 1 vanilla bean split and scraped
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups blackberries
- 3 cups raspberries
- 2 cups blueberries
STREUSEL
- 1 cup flour
- ½ cup brown sugar
- ¾ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup cold butter cut into 1 inch cubes
- ½ teaspoon cinnamon
LEMON CURD
- ¾ cups lemon juice about 4 lemons
- 4 teaspoons lemon zest
- 8 egg yolks
- ¼ teaspoon salt
- 1 ¼ cups sugar
- ½ cup butter cut into 1 inch cubes
Instructions
Filling
- In a small bowl, combine the sugar, vanilla seeds, cornstarch and salt. Place berries in a large bowl and toss with sugar mixture. Set aside for at least 30 minutes or up to overnight.
Streusel
- In a food processor combine the dry ingredients and add butter. Process until peas size clumps. Set aside.
Lemon Curd
- In a saucepan over low heat, warm the juice, zest and salt. In a large bowl, whisk egg yolks and granulated sugar until pale and smooth, about 2 minutes. Very slowly whisk in the warm lemon juice until incorporated. Pour back into saucepan and place over medium heat. Whisk “ferociously” until you see the first bubble of a boil. Continue to whisk “like a maniac” for 30 seconds, then remove from heat and whisk in butter.
- Strain in sieve. Cover with plastic so it touches the surface and refrigerate for at least an hour.
- To assemble: Preheat oven to 350º. Spray a 13 x 9 inch baking dish with cooking spray. Add berries and place streusel over the top. Bake until it is golden brown and bubbly, about 1 hour. Let cool slightly and top with lemon curd.
Barbara’s Tips + Notes
- You can use any combination of berries.
- Chopped pecans or sliced almonds make a nice addition to the streusel topping. Start with a ½ cup to add to the mix.
- If you like a thicker streusel topping with texture, do not add the rolled oats to the food processor. Just mix them in by hand once you have the rest of the ingredients combined.
- Allow your crisp to sit 10-15 minutes before eating.
- You can have fun and bake berry crisp in individual containers if you’d like. Start checking them to be done about the 20 minute mark.
Nutrition
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