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Triple Berry Crisp

Triple Berry Crisp

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Polly Giebler

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.

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  3. 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.
  4. 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

TESSAJE
789
7/6/2004

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.

COOKINGMN
626
11/23/2005

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!!

Laura-Jane
510
3/1/2007

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.