Heading into the holiday weekend, I thought I’d share this variation of my favorite summer berry crisp. I made it recently to finish a dinner celebrating my good friend Chanda’s birthday. Blackberries, strawberries, and cherries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top. It’s the good stuff, and silly simple. 

If you’re heading out to do some camping, I bet you could do a brilliant campfire version in a cast iron Dutch oven. There’s a version of it in my last book, but I doubled-down on the topping for this one. No one ever complains about too much of the crumble top ;)…

If you have an abundance of berries, this crisp is even better with a scoop of berry swirl ice cream.

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