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Mixed Berry Crisp Recipe


A lip smacking crisp filled with berries and a little rhubarb. Perfect spring dessert.


  • 1 half pint jar Kitchen Kettle Strawberry Rhubarb Jam, Raspberry Rhubarb Jam, or Rhubarb Jam
  • 1/4 c. all purpose flour
  • 12 oz. frozen red raspberries
  • 12 oz. frozen blackberries
  • Topping:
  • 1/3 c. all purpose flour
  • 1/4 c. firmly packed brown sugar
  • 2 Tbsp. unsalted butter


Mix jam and flour together in a medium bowl. Fold in berries gently so they don’t break up. Place in a greased 8x8" baking dish. Set aside.

Topping instructions:
Blend flour and brown sugar. Add butter and using a fork, work it into flour and brown sugar mixture until it resembles fine crumbs. Sprinkle over berry mixture.

Bake at 350 degrees for 30-35 minutes or until bubbly and nicely browned on top.

crisp, rhubarb, red raspberries, blackberries, kitchen kettle strawberry rhubarb jam

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