Pioneer Woman A Little Fruit With My Crisp

This crunchy, sweet Pioneer Woman a Little Fruit with My Crisp uses fresh berries and oats, and is ready in 1 hour 55 minutes. Biting through thick, golden streusel layers to find the warm fruit center makes this dessert completely unforgettable. I always catch myself snacking on the extra crumb topping before it hits the oven.

What Makes This Version Different

Most crisps focus entirely on the fruit filling, leaving just a thin dusting of topping. I realized I was always digging for more of that crispy, buttery streusel, which completely changed how I approach this dessert.

By pressing half the oat mixture into the bottom of the dish, you create a cookie-like crust that holds up to juicy berries. My biggest surprise was how the bottom layer absorbs the fruit juices without becoming soggy.

Pioneer Woman a Little Fruit with My Crisp Ingredients

For the Fruit Filling:

• 2 1/2 cups fresh raspberries and sliced strawberries
• 1/3 cup granulated sugar
• 1 heaping tablespoon cornstarch
• 1 teaspoon vanilla extract

For the Crisp Topping:

• 1 cup all-purpose flour
• 1/3 cup rolled oats
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup chopped pecans
• 1 pinch kosher salt
• 3/4 cup cold butter, cut into small cubes

How To Make Pioneer Woman a Little Fruit with My Crisp

1. Prep the Oven: Preheat your oven to 350°F and generously grease an 8-inch square baking dish with butter.
2. Mix the Fruit: In a medium bowl, toss the raspberries, strawberries, granulated sugar, cornstarch, and vanilla until the berries are well coated.
3. Make the Crumb Mixture: In a large bowl, combine the flour, oats, both sugars, pecans, and salt, then cut in the cold butter until coarse crumbs form.
4. Build the Bottom Crust: Press exactly half of the crisp mixture firmly into the bottom of the prepared baking dish to create a solid base.
5. Add the Filling: Spread the berry mixture evenly over the bottom crust, ensuring the fruit reaches the corners of the dish.
6. Top and Bake: Sprinkle the remaining crisp mixture loosely over the berries and bake for 45 minutes until the topping is golden brown.

Recipe Tips

• Use cold butter: Warm butter will melt into the dry ingredients and make a greasy paste instead of a flaky, crunchy topping.
• Don’t skip the cornstarch: Berries release a lot of liquid while baking, and cornstarch ensures the filling thickens rather than turning into soup.
• Let it rest: Allowing the crisp to sit for 10 to 15 minutes after baking gives the juices time to set up so it won’t fall apart when scooped.
• Press the bottom firmly: To get that cookie-like base, pack the bottom layer of crumbs down tightly with the back of a measuring cup.

What To Serve With A Little Fruit with My Crisp

This rich dessert absolutely begs for a massive scoop of vanilla bean ice cream to cut through the buttery topping. You can also serve it warm with a generous dollop of freshly whipped cream sweetened with a touch of vanilla.

How To Store

Keep leftover crisp tightly covered at room temperature for up to two days, or store it in the refrigerator for up to five days. To revive the crunchy topping, reheat individual portions in a 350°F oven for a few minutes before serving.

FAQs

Can I use frozen berries instead of fresh?

Yes, you can use frozen berries directly from the freezer without thawing. You may need to add five extra minutes to the baking time to ensure the filling bubbles.

Why did my crisp topping burn?

Ovens can run hot, or your baking dish might be placed too high. If the top is browning too quickly, loosely tent the dish with aluminum foil.

Can I make this dessert ahead of time?

You can assemble the entire crisp up to a day in advance and store it tightly wrapped in the fridge. Bake it fresh right before you are ready to serve.

What if I don’t have pecans?

You can easily substitute the pecans with chopped walnuts or sliced almonds. You can also simply omit the nuts entirely if you prefer a nut-free dessert.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 50mg
• Sodium: 150mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Carrot Cake Cookies
• Pioneer Woman S’mores Brownies
• Pioneer Woman Chocolate Toffee Cookie Bars