berry crisp

I took a mini vacation with my boyfriend this past weekend to Charleston, SC. I love Charleston for so many reasons and one of them is the berry cobbler at Kaminsky's on Market St. My absolute favorite dessert is berry crisp and every time I bake a berry crisp or cobbler I compare it to Kaminsky's. Served in the bowl that it was baked in, it mixes blueberries, blackberries and raspberries with a buttery topping and a scoop of vanilla ice cream. It has taken years to find a recipe that is as a good as the Kaminsky's berry cobbler, much less better. This recipe is very similar but the pie crust base paired with a blackberry, raspberry, blueberry filling and crispy, buttery oat topping make this delicious dessert even better than Kaminsky's!

Berry Crisp
makes one pie sized crisp or 8 ramekins

1 refrigerated pie crust

for the berry filling:
5 c. berries
1/8 c. cornstarch
1 tsp lemon zest
1 tsp vanilla
1/2 tsp cinnamon
3/4 c.- 1 c. sugar, depending how sweet your berries are

for the crispy topping:
2/3 c. brown sugar
3/4 c. oats
1/2 c. all-purpose flour
1 tsp cinnamon
6 tbsp butter, softened

Preheat oven to 375°F. 


Line each ramekin with 1/8 of pie crust dough. For the berry filling, mix together berries, cornstarch, lemon zest, vanilla, cinnamon and sugar. Let the berry mixture sit for at least an hour so the berries get a good sugary coating. Spread berry mixture evenly between the 8 ramekins (leaving about 1/2 inch for the topping). For the topping, mix together the sugar, oats, flour, cinnamon and butter until combined. Drop spoonfuls of the topping on top of the berry mixture and bake pie size for 40- 50 minutes and ramekin sized for 20-30 minutes or until the edges start bubbling. Serve with a couple scoops of vanilla ice cream.