We should be making more crisps, cobblers, and buckles for special occasions. Cake and pie are great, but a simple, fruit-forward dessert is a refreshing change and pairs well with a glass of celebratory wine or Champagne. This recipe can be adapted to a variety of fruit for any season. The crisp topping is the star. Rather than using all-purpose flour, I opted for earthy wheat flour to balance the sweetness of the brown sugar and fat from the butter. Using less sugar than typical crisps, the dessert is balanced, allowing the flavors from the fruit and topping to stand out. Serve warm or cold, with a scoop of vanilla ice cream.

Mixed Berry Crisp 
Serves 6

Ingredients
For the topping
1½ cups old-fashioned oats
½ cup whole wheat flour or all-purpose flour
¾ cup dark brown sugar
1 stick unsalted butter, cut into ½-inch cubes

For the filling
2 cups strawberries, hulled
2 cups blackberries
1 cup raspberries
½ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Pinch of salt
2 teaspoons fresh lemon juice
2 tablespoons cornstarch

Directions

1. Preheat the oven to
 375°F. Butter the bottom and sides of a 8×8-inch baking dish or 6-inch cast iron skillet.

2. In a medium bowl, whisk together oats, flour, sugar, and salt to combine. Add cubed butter and, using your fingers in a snapping motion, feather butter into the mixture until butter is pea sized and evenly incorporated. Chill in the refrigerator for 30 minutes.

3. Meanwhile, in a large bowl, gently toss berries with sugar, cinnamon, cardamom, 
salt, lemon juice, and cornstarch to evenly coat. Set aside for a few minutes for berries to macerate.

4. Pour berry mixture into the prepared pan and top with oat-butter mixture, pressing down to make an even layer. Bake
 until top is golden brown and fruit is bubbling around the edges, about 45 minutes.

5. Remove from oven and cool 
crisp on a wire rack for at least 30 minutes before serving. Serve warm with a scoop of ice cream.

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