Thursday, September 8, 2011

Triple Berry Crisp Recipe

I made this for a Labor Day Party the other day and fell in love.  I was asked a few times for the recipe, and received multiple compliments as party-goers ate it, so I decided to put it up.  Read past the recipe for a few notes on options.  Don't mind the picture.  I wish I had a better pic, but I didn't think about taking one before Mike and I decided we better give it a taste before serving it, haha.


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


1. Preheat over to 350 degrees F
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.
4. Cut in butter until crumbly.
5. Press half of mixture in the bottom of a 9x13 inch pan.
6. Cover with berries.
7. Sprinkle remaining crumble mixture over the berries.
8. Bake for 30 to 40 minutes or until fruit is bubbly and topping is golden brown.


Make sure you drain/dry the rinsed fruit well or the fruit filling will be a little watery.  Frozen fruit is fine to use, just defrost and drain first or face the same problem.

You can use other types of fruits than the ones I did.  Substitute peaches for one kind of berry, do only peaches, do apple, do just blackberries and raspberries, etc. based on your preferences.

I softened the butter to nearly melted before mixing instead of cutting it in.  It worked fine and tasted great, but the crumble mixture was a little less crumby than if I had cut it in.  You can cut down the amount of butter used to just 1 cup.  That also will help with the crumbly texture, and should still taste great.

Adding white sugar to the fruit isn't necessary.  Depending on your sweet tooth, use your own discretion.  Many times frozen berries are already sugared, and don't need more added.  Going anything above the 4 tablespoons, however, might make this way too sweet.

I have a serious sweet tooth, so I used the max amount of sugar and butter so I'd get the max amount of sweetness (and fat too, ugh).  Be aware that using that much will be plenty sweet, and my stomach hurt after I ate my portions, but in such a good way, haha.  I also loved that it was just all the crisp on top like every other fruit crisp I've had, but that there is a crisp crust underneath!  It can be eaten just like this, cold or warmed up.  My favorite way to eat it is to warm it up and put a scoop of french vanilla ice cream on top.  Others like whipped cream on top.

Anyway, I hope you enjoy it as much as we all seemed to!  Any other ideas on altering this recipe at all (other fruits, other toppings, other measurements, etc.) are more than welcome in the comments!  Everyone has different tastes and what works for one, might not work for another, so I certainly don't mind having as many varieties/options of something as possible!


  1. That looks and sounds yummy! I will have to try to make it. It sounds easy enough that my 2 yr old cousin can help. She loves baking cakes and such. Thanks for sharing it! ~Tanya

  2. I Love that you posted this recipe it looks amazing, gonna print it and save it for next spring when local berries are available again, hopefully I'll have dropped few pounds by then with my exercise regime and it will be a well earned treat!