What You'll Need
For the mixed berry filling:
6–8 cups mixed seasonal berries
1/3 cup sugar
Zest and juice of 1/2 lemon
Seeds from 1 vanilla bean, 1 tsp vanilla bean paste or extract
2 tablespoons arrowroot powder (arrowroot powder can often be found in the baking aisle or wherever flour or cornstarch is shelved.)
Pinch of salt
For the brown butter oat topping:
1 1/4 cup Fresh Rolled Oats
1 cup All Purpose Flour
1/2 cup brown sugar
1/2 tsp kosher salt
1 1/2 sticks unsalted butter
1/2 tsp vanilla extract
Directions
Preheat the oven to 350 degrees F.
Make the berry filling
Combine all the ingredients for the filling in a large bowl. Allow to soak for 15 minutes while you make the topping.
Make the brown butter oat topping
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Cut butter into pieces and add to a saucepan. Over medium heat, melt the butter and continue to cook, stirring constantly until the milk solids separate (about 7-10 minutes). The butter should smell nutty and be golden brown in color.
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Remove from the heat and allow to cool for a few minutes.
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Mix the oats, flour, brown sugar and salt in a medium bowl until combined. Pour in the browned butter and vanilla and stir until the wet and dry ingredients are fully incorporated.
Assemble and bake
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Pour the berries into the baking dish.
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Sprinkle the oat topping over the berries in an even layer.
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Transfer to the preheated oven and cook for about 45 minutes, or until the berries are bubbly and the topping is golden brown.
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Allow the crisp to cool for at least 30 minutes.
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Serve topped with vanilla ice cream or freshly whipped cream.
Recipe contributed by Coco et Sel.
