Preheat oven to 350°. Generously butter a shallow, ovenproof pie pan with 1 T. butter. In a medium bowl, stir together flour, brown sugar and cinnamon to blend. Cut in the rest of the butter until it resembles coarse crumbs. Mix in the oats.
Spread berries in prepared pan. Evenly spread oat topping over berries. Bake until topping is lightly browned and berries are bubbly and tender, about 35 minutes.
Serve berry crisp warm with a scoop of vanilla ice cream on top.
Pair with Molo 8 Lambrusco
Eddie's Recipe Tip:
Enjoy this recipe year round using canned or frozen berries.