Toss the berries around in a bit of fresh-squeezed lemon juice and sugar to help sweeten them up a bit. The lemon will add a bit more sourness to them.
Place the berries in a 13”x9” casserole dish, 10” skillet, or 10” rondeau pot, and prepare the streusel.
Using a pastry knife, cut in together the rolled oats, flour, brown sugar, and butter for the streusel. The butter should be the size of rice.
Sprinkle it all over the top of the berries, completely covering them.
Bake the berry crisp in the oven at 350° for 40 to 45 minutes or until the top is browned and firm.
Serve warm with vanilla ice cream and caramel.
Notes
Make-Ahead: For freshness, you can make this up to 2 days ahead of time.How to Store: The best way to store the berry crisp is to cover it in plastic and chill it 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.How to Reheat: Place the desired amount of berry crisp into a small pot and cover with a lid. Bake in the oven at 350° for 12-15 minutes or until hot.I dislike using strawberries because they break down too much when cooking.You cannot use steel-cut oats for this recipe.Frozen berries can be used.