Incredible delicious berry crisp with oatmeal topping that is served up with a no churn ice cream recipe and a homemade caramel sauce.
There are few desserts I enjoy more than crisp and cobbler recipes, so in the spirit of summer and fresh berries, I thought I would create a Berry Crisp Recipe with Homemade Caramel and No Church Ice Cream.
I like crisp and cobbler recipes because they’re just so easy to make and so incredibly versatile. For instance, the same base of this recipe, this crisp portion, would go great with whatever fruit is in season. I often make the same recipe, but I use apples or pears during the winter months to take advantage of the seasonal fruit, like this stove top apple crisp recipe. While the berry crisp portion of this recipe is wonderful by itself, the caramel and no churn ice cream take it to the next level.
CHEF NOTES: Cobblers and crisp toppings are interchangeable with the fruit they are served up with.
HOW TO MAKE NO CHURN ICE CREAM
Making homemade ice cream is incredibly easy to do – you just need 4-6 hours for the ice cream batter to freeze properly and 4-5 ingredients to get it started. You also may be thinking that you don’t have an ice cream maker, but no worries, because this no churn ice cream recipe only requires a mixer.
STEP1: Start by whisking some heavy cream and sugar to stiff peaks.
STEP 2: Once the peaks have formed, add in a bit of fresh vanilla bean seeds and some vanilla extract.
STEP 3: After the vanilla is mixed in, fold in some cold mascarpone cheese. CHEF NOTES: Adding the cheese in will bring some body to the ice cream batter, as well as give it an amazing flavor.
STEP 4: Then, simply transfer it to a loaf pan or an ice cream tub and place it in the freezer until it’s frozen. CHEF NOTE: I know I said 4-6 hours but if you can let it sit overnight – that’s even better.
CHEF TIPS: If you don’t have a mixer, you can still pull this off with a whisk and a lot of energy or of course a hand blender or mixer.
HOW TO MAKE HOMEMADE CARAMEL SAUCE
I used to despise making homemade caramel because I would always burn the sugar before I put the fat in, which would drive me crazy! Well, I think I’ve figured out a fool-proof way to do it nowadays:
- Add some brown sugar, cream and butter to a pot and bring it a boil, and boom! It’s done.
CHEF NOTE: No need to worry about the sugar burning, as the fat will help keep it from burning. After it comes to a boil, you can remove it from the heat and whisk in some brandy, whisky, or whatever you would like. Keep the caramel warm until serving.
HOW TO MAKE A BERRY CRISP RECIPE
STEP 1: Wash the fresh berries,
STEP 2: Toss the berries around in a bit of fresh squeezed lemon juice and sugar to help sweeten them up a bit CHEF NOTE: The lemon will add a bit more sourness to them.
STEP 3: Place the berries in a casserole dish or skillet and prepare the streusel.
STEP 4: Using a pastry knife cut in together the rolled oats, flour, brown sugar and butter for my streusel. CHEF TIP: The butter should be the size of rice.
STEP 5: Sprinkle it all over the top of the berries completely covering them.
STEP 6: Bake the berry crisp in the oven at 350° for 40 to 45 minutes or until the top is browned and firm.
STEP 7: Serve warm with ice cream and caramel.
This berry crisp recipe so delicious and goes so well with the no churn ice cream and caramel. If you want to impress your guests in under 60 minutes than this dessert recipe is where it’s at.
STORING AND FREEZING: The best way to store the berry crisp is covered in a plastic and chilled in the refrigerator for up to 5 days. It can also be stored in a plastic container in the freezer for up to 2 months. The caramel holds in the refrigerator for up to 1 month and the ice cream can hold in the freezer for up to 2 months.
*If you’re loving this berry crisp recipe then you absolutely have to check out my Old Fashioned Fresh Peach Cobbler Recipe and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing bread recipe*
Berry Crisp Recipe with No Churn Ice Cream
- stand mixer or hand blender
For the Ice Cream:
- 1 quart of cold heavy whipping cream
- 1 cup of sugar
- 1 vanilla bean seeds extracted
- 1 teaspoon of vanilla extract
- 8 ounces of cold mascarpone cheese
For the Caramel:
- 1 cup of packed light brown sugar
- 1 stick of unsalted butter
- ¼ cup of heavy whipping cream
- 3 tablespoons of brandy
For the Crisp:
- 2 cups each washed blueberries blackberries and raspberries
- juice of 1 lemon
- ¼ cup of sugar
- 2 sticks of unsalted butter
- 1 cup of packed light brown sugar
- 1 cup of flour
- 2 cups of rolled oats
- Ice cream: Beat the cream and sugar until stiff peaks formin a standing mixer on high speed using the whisk attachment. Beat in vanilla bean seeds, extract and mascarpone cheese.
- Transfer to a loaf pan and freeze until frozen.
- Caramel: Bring the brown sugar, butter and cream to a boil in a medium size pot while occasionally stirring. Remove from the burner and whisk in brandy. Keep warm.
- Crisp: Mix together the berries, lemon juice and sugar in a large bowl until combined and then transfer it to a baking dish or skillet pan.
- In a large bowl cut together the butter, brown sugar, flour and oats until the butter is the size of rice.
- Evenly spread the out mixture over top of the berries covering them completely.
- Bake in the oven at 350° for 40 to 45 minutes or until browned and crisp.
- Remove from the oven and serve with ice cream and caramel.