Triple Berry Crisp

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Most Helpful Positive Review

Jul 06, 2004

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.

—TESSAJE

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Most Helpful Critical Review

Jun 12, 2012

Maybe this would work better with frozen berries so that there would be more juice in the filling. The overall effect was dry, and I couldn't have eaten it without a scoop of vanilla ice cream with it. I would only use half the topping (with less butter) and only put it on the top. There just wasn't enough berry flavor under all the flour and oats. Next time, I will leave out the nutmeg, even at a half teaspoon it overpowered the crisp (my nutmeg was very fresh). Without several changes, I wouldn't make this again.

—Wyattdogster

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983 Ratings

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Nov 23, 2005

This is now my family's favorite dessert. Sometimes I cut the recipe in half and use a bag of frozen triple berry mix from the grocery store and a 8 x 8 pan. I have not altered the recipe and it is wonderful each time. Also, I have only used the frozen grocery store mix and it turns out great!!

—COOKINGMN

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Mar 01, 2007

Hint: melt the butter in a dish while the oven is preheating. Once you have all the dry ingredients mixed together and are ready to go, then mix in the melted butter. Makes it much easier to mix everything, and it comes out more consistently. I would add at least five cups of fruit, because there is a lot of topping. I used frozen fruit; I just let it sit on the counter for half an hour, and it was still kind of frozen when I put it in the over. A little bit wet (due to it being frozen fruit I think), but absolutely delicious and fool proof.

—Laura-Jane

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Sep 25, 2005

I have made this several times this summer. Always changing one thing or another. I have made it with all berries,some with peaches.Recently made it with just peaches and it was great.I usually use only 1 cup of butter and 1 cup of brown sugar. Fruit is natually sweet, and I try to cut the fat down as much as possible and still have a good taste, anything less than 1 cup of butter doesn't seem to taste as good. This is a very good recipe to have on hand.

—BRBEBE

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May 21, 2007

Just took this out of the oven. Very good. I used 3 bags of frozen berries; strawberries, blueberries, blackberries and raspberries. I just thawed, rinsed and drained them in the collander and then used Splenda instead of sugar. I also cut back on some of the brown sugar. I added a bag of pecan pieces to the crumble mixture. Before placing in the oven I added a mixture of cinnamon and Splenda over the top of the crumble and baked. Delish!!!!

—DebbieJ.

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Jun 11, 2006

very easy to make and very yummy! use 2 cups of each fruit that your using and only 1 cup of butter, that would be my only suggestions! My husband LOVED it!! Thanks!

—BUISSE

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Aug 25, 2003

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!

—ABMOM2BE

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Nutrition

Calories
295 kcal
15%

Carbohydrates
35.6 g
11%

Cholesterol
41 mg
14%

Fat
16.3 g
25%

Fiber
3 g
12%

Protein
3.2 g
6%

Sodium
113 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Triple Berry Crisp

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 295
Calories from Fat: 146

% Daily Value *
Total Fat 16.3g 25 %
Saturated Fat 9.9g 49 %
Cholesterol 41mg 14 %
Sodium 113mg 5 %
Potassium 113mg 3 %
Total Carbohydrates 35.6g 11 %
Dietary Fiber 3g 12 %
Protein 3.2g 6 %
Sugars 16.9g
Vitamin A 10 %
Vitamin C 10 %
Calcium 4 %
Iron 13 %
Thiamin 19 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 8 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.