Description

This Triple Berry Crisp combines raspberries, blueberries, and blackberries with a sweet-tart filling topped with a buttery oat crumble. Baked until golden and bubbly, it’s best served warm with ice cream.

Ingredients

2 cups raspberries

2 cups blueberries

2 cups blackberries

½ cup granulated sugar (plus 2 tablespoons for topping)

2 tablespoons all-purpose flour (plus ¾ cup for topping)

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 cup old-fashioned rolled oats

½ cup light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup cold unsalted butter, cubed

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Instructions

Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
In a large bowl, toss berries with ½ cup sugar, 2 tablespoons flour, lemon juice, and lemon zest. Spread into prepared baking dish.
In another bowl, combine oats, ¾ cup flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, and salt. Cut in cold butter until crumbly.
Sprinkle oat mixture evenly over berry filling.
Bake for 30–40 minutes, until topping is golden brown and berry juices bubble around edges.
Cool slightly before serving warm.

Notes

Use frozen berries without thawing; increase flour slightly to absorb extra juice.
Add chopped pecans or almonds to topping for crunch.
Reduce sugar if berries are very sweet.
Substitute strawberries or other fruits as needed.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 22g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 3g
Cholesterol: 25mg