Jumbleberry Brown Butter Crisp Recipe

Ingredients

• 0.75 cup butter
• 0.75 cup white sugar
• 1 tablespoon cornstarch
• 1 lemon, zested
• lemon, juiced
• 1 tablespoon vanilla extract
• 4 cups frozen mixed berries, thawed
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup brown sugar
• 0.25 teaspoon baking soda
• 0.25 teaspoon baking powder
• 0.25 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
2. Melt butter in a small saucepan over medium heat. Simmer and cook, stirring often, until the butter turns brown, fragrant, and foamy with browned bits, about 5 to 10 minutes. Let cool to room temperature, approximately 15 minutes.
3. In a bowl, mix white sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Gently fold in the thawed berries. Transfer the berry mixture to the prepared pie dish.
4. In a separate bowl, combine flour, oats, brown sugar, baking soda, baking powder, and salt. Stir in 1/2 cup of the browned butter until the mixture is evenly moistened and crumbly. Sprinkle evenly over the berry mixture.
5. Bake in the preheated oven until the topping is golden brown, approximately 35 to 40 minutes. Remove from the oven and let it cool slightly before serving this delectable jumbleberry crisp.

Nutrition

• Calories: 464 kcal
• Fat Content: 18 g
• Fiber Content: 4 g
• Sugar Content: 51 g
• Sodium Content: 259 mg
• Protein Content: 4 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 75 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g