Triple Berry Crisp
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This Triple Berry Crisp is worthy of making it to the list of favorites! A flavorful, fresh berry base is topped with a decadent oat crumble and no one will be able to resist! It’s easy to make and even easier to eat and fall in love with.
A Must-Try Triple Berry Crisp!
This fruit crisp is made up of mostly berries (which I’m obsessed with), then it’s adorned with the most delicious crispy, sweet, buttery, oat-filled topping and finished with a generous scoop of rich vanilla ice cream.
Yes, and that vanilla ice cream is a must! It adds to the sweetness, and balances out the light tartness of the berries, and polishes it off with that berries and cream flavor combo. This is how you do summer! Swap out the cake or pie for this triple-berry cobbler variation! Ok, I know there are different definitions for baked fruit recipes, usually defined by the topping. Is it biscuit topping? Pie dough? Streusel? Is this truly a mixed berry cobbler recipe?
I don’t think you need to worry about what you call it—just be sure you have enough for everyone!
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How to Make Berry Crisp
- Preheat the oven, and butter the baking dish.
- Whisk together flour, oats, brown sugar, granulated sugar, cinnamon, and salt then cut butter into the mixture in a medium bowl. Chill.
- Rinse and drain berries. Transfer to baking dish.
- Whisk together sugar and cornstarch, and toss mixture with berries. Add lemon juice or lemon zest for freshness.
- Sprinkle crumble evenly over berries.
- Bake until the filling and juices are bubbling and the topping is golden brown.
Can I Use Frozen Berries for the Ingredients?
I’m sure in the winter this would also work with frozen berries. I’d just add them in frozen (skip rinsing) then add more time as needed as you follow the baking instructions.
I know when that time rolls around for me I’ll definitely be going that route when I can’t get good fresh berries, but for now, I’m all about those fresh summer berries and this has got to be one of the best uses for them!
Now just pass me the pan and a spoon please :).
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Triple Berry Crisp
Ingredients
Crumble
- 3/4 cup (106g) all-purpose flour
- 1/2 cup (53g) old fashioned rolled oats
- 1/2 cup (105g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter cold, diced into small pieces
Filling
- 12 oz fresh raspberries (2 1/2 cups)
- 11 oz fresh blueberries (2 heaped cups)
- 6 oz fresh blackberries (1 heaped cup)
- 1/3 cup (68g) granulated sugar
- 1 1/2 Tbsp (15g) cornstarch
Instructions
- Preheat oven to 375 degrees. Butter a 9 by 9-inch or 11 by 7-inch baking dish.
- For the crumble: In a mixing bowl whisk together flour, oats, brown sugar, granulated sugar, cinnamon and salt.
- Add butter and cut into mixture using a pastry cutter or fork (or rub with fingertips), until mixture resembles coarse crumbs. Transfer to refrigerator.
- For the filling: Rinse berries and let drain (but don't dry). Transfer to baking dish.
- In a small bowl whisk together sugar and cornstarch. Pour cornstarch mixture evenly over berries then toss to evenly coat.
- Remove crumble from refrigerator and sprinkle evenly over berries.
- Bake in preheated oven until filling is bubbling and topping is golden brown and crisp, about 30 - 35 minutes. Serve warm with vanilla ice cream.
- Recipe source: Cooking Classy