Fresh berries are in season and sometimes even on sale. Serve these crisps with vanilla ice-cream for a yummy, summery dessert. If you want to bring them to a potluck or picnic bake them in 1/2-pint mason jars, just be sure to let them cool completely before putting the lids on.

Sun Oven Mixed Berry Crisp



1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup old-fashioned oats

6 tablespoons cold unsalted butter, cut into small chunks


4 cups mixed fresh berries

1/2 cup sugar

2 tablespoons corn starch


Set Sun Oven out to preheat.

In a large bowl, combine the flour, brown sugar, sugar, cinnamon, salt, and oats. Cut in the butter using a pastry blender or your hands. Refrigerate until ready to use. In a separate large bowl, toss the berries with the sugar and corn starch to evenly coat. Divide the fruit among 6 metal or 1/2-pint mason jars. Set the mugs or jars in two baking pans. Use a metal rack to separate the two pans and cross-stack them in the Sun Oven. Bake until the topping is golden and the fruit is bubbly, 45 minutes to 1 hours. Top pan will cook slightly faster.