Triple Berry Crisp

SUBMITTED BY: Polly Giebler PHOTO BY: Allrecipes

"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great."

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 18 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

READ REVIEWS (228)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 25, 2003 by ABMOM2BE

I absolutely loved the crisp topping for this dessert. I will definitely make it agaIn. sooo easy! I had no fresh fruit around so I used a frozen bag of Rhubard/Strawberry mix - thawed it out and went with it. Delish!

27 users found this review helpful

Reviewed on Jul. 6, 2004 by TESSAJE

i've made lots of mixed-fruit crisps over the years, and tried this recipe because of the new and interesting way to layer the fruit between crisp on the bottom and crisp sprinkled on top. a great idea, and it really mixed the flavors throughout. a couple of changes i made to the recipe, however --- i used a combo of fresh peaches and blueberries because that's what i had on hand. i did not add sugar to the fruit as it says to do in step 2; seemed unnecessary and it worked fine without. also - 1 1/2 cups of butter?!?! insane - i used half of that amount and it still was buttery and crumbly. i'll make it again for sure.

15 users found this review helpful

Reviewed on Feb. 25, 2006 by Tiffany

This is SO good! We ate if warm out of the oven with a little vanilla ice cream, mmmmmm! I did make some changes: used whole wheat flour and frozen berries, and also didn't "cut" the butter into the mixture just melted it a bit and mixed it in, it was fine. I didn't realize I was out of brown sugar, so used white (1 .25 cups instead of 1.5) and rather than mix the berries with sugar I used honey. I added a few more shakes of cinnamon and nutmeg too. Will definitely make these again! Everyone loves them!

14 users found this review helpful

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