There’s nothing like a summer berry crisp on a hot sunny day with a big scoop of vanilla ice cream. This dessert comes together in a flash and your family will love it!
TIP: If using frozen berries, be sure to increase the cook time in step 3 by 5 mins.
Place all filling ingredients into the pot. Stir to combine, then cover with the lid.
Step 3
Turn dial to BAKE, set temperature to 300°F, and set time to 30 minutes. Press START/STOP to begin cooking. Stir contents of pot at least 3 times during cooking. Remove lid after 15 minutes.
Step 4
While the filling is cooking, whisk together the flour, oats, sugar, salt, cinnamon, and baking powder in a large bowl. Add melted butter and pecans, then mix until the ingredients are combined and crumbly.
Step 5
When cooking is complete, evenly distribute the crumble topping over the berry mixture.
Step 6
Place the entire pot (without the lid) into the conventional oven and bake for 30 minutes, until crumble topping is crisp and golden brown.
Step 7
When cooking is complete, allow the berry crisp to cool for 5 minutes. Serve with ice cream and whipped cream, as desired.
Turn dial to BAKE, set temperature to 300°F, and set time to 30 minutes. Press START/STOP to begin cooking. Stir contents of pot at least 3 times during cooking. Remove lid after 15 minutes.
While the filling is cooking, whisk together the flour, oats, sugar, salt, cinnamon, and baking powder in a large bowl. Add melted butter and pecans, then mix until the ingredients are combined and crumbly.
