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Triple Berry Crisp Recipe

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This Triple Berry Crisp features a delightful mix of fresh raspberries, blackberries, and blueberries, topped with a buttery oat crumble. Perfectly baked to golden brown, it’s a warm, comforting dessert ideal for family gatherings, especially when served with whipped cream.

Ingredients

Berry Mixture

  • 1 ½ cups fresh blackberries
  • 1 ½ cups fresh raspberries
  • 1 ½ cups fresh blueberries
  • ¼ cup white sugar

Crumble Topping

  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 ½ cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ cups cold butter, cubed

Instructions

  1. Gather Ingredients: Collect all necessary ingredients for both the berry mixture and the crumble topping to ensure a smooth preparation process.
  2. Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the crisp.
  3. Prepare Berry Mixture: Gently toss together the blackberries, raspberries, blueberries, and white sugar in a large bowl. Set the mixture aside to allow the sugar to start sweetening the berries.
  4. Make Crumble Topping: In a separate large bowl, combine the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and nutmeg. Cut in the cold, cubed butter using two knives or a pastry blender until the mixture forms coarse crumbs resembling a crumble texture.
  5. Assemble Crisp: Press half of the crumble mixture evenly into the bottom of a 9×13-inch baking pan. Spread the prepared berry mixture evenly over the crumble base. Sprinkle the remaining crumble topping over the berries to cover fully.
  6. Bake the Crisp: Place the baking pan in the preheated oven and bake for 30 to 40 minutes until the fruit is bubbly and the topping is golden brown.
  7. Serve: Remove from oven and allow to cool slightly. Serve warm, ideally with a dollop of whipped cream for an extra creamy touch. Enjoy!

Notes

  • Use fresh, ripe berries for best flavor and texture.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Butter must be cold to achieve the perfect crumbly topping texture.
  • Can be served with vanilla ice cream as an alternative to whipped cream.
  • Store leftovers covered in the refrigerator and consume within 3 days.

Find it online: https://cookedbysarah.com/triple-berry-crisp-recipe/