Go Back

Mixed Berry Fruit Crisp Filling from Frozen Berries

3 from 1 vote
Print Recipe

Ingredients
  

  • 3 cups frozen strawberries, small to medium size; cut in half if large
  • 1 teaspoon freshly squeezed lemon juice
  • 2 cups frozen blueberries
  • 2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup plus 2 tablespoons corn starch
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract

Instructions
 

  • In a large pot over low heat, combine the strawberries and lemon juice. Cook, stirring gently and occasionally with a silicon spatula until half thawed, about 4 minutes.
  • Stir in the blueberries and raspberries and continue cooking, stirring gently and occasionally until the berries are completely thawed and have released a lot of juice, about 10 minutes.
  • In a small bowl, whisk together the sugar, corn starch, and salt. When the berries just start to simmer, stir in the sugar mixture and vanilla extract. Use a silicone spatula to fold the berries, stirring continuously, making sure to scrape the bottom and sides of the pot. When the berries have turned glassy and thickened, about 2 minutes, turn off the heat.
  • Pour the fruit into an 8x8, 7x10, or similar ceramic or glass baking dish. Allow the fruit to cool to room temperature before putting on the crisp topping, about 1 hour.
  • See crisp topping recipe (above) for baking instructions.