Triple Berry Crisp

5 from 11 votes

This Triple Berry Crisp is full of the juiciest strawberries, raspberries, and blueberries. Deliciously sweet with the perfect amount of tart and sprinkled with an amazing oat crumble. Top it off with a scoop of creamy vanilla bean ice cream for the best tasting summer treat.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 339kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

2 lbs strawberries rinsed, hulled and halved
12 ounces blueberries
12 ounces raspberries
1/2 cup sugar
2/3 cup cornstarch
1/2 teaspoon salt divided
2 cups rolled oats old-fashioned
2/3 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon cinnamon ground
3/4 cup cold butter unsalted, cut into small pieces

Instructions

Preheat the oven to 375°. Butter or coat a 9" x 13" baking pan with non-stick cooking spray.
In a large bowl, gently (so you don't break them up) combine together all the berries, granulated sugar, cornstarch, and half the salt. Pour into baking dish.
To make the crisp topping, in a food processor (or with a pastry cutter or two forks), combine together rolled oats, brown sugar, flour, cinnamon, and the other half of salt. Add in the butter and pulse 10-15 times. Or until mixture is crumbly using pastry cutter or forks. Sprinkle the topping over the berry mixture with your hands.
Bake for 40 minutes until the top is golden brown and the fruit is bubbling. Let cool before eating. Serve with ice cream or whipped cream.

Notes

Use frozen berries instead of fresh berries.
If using frozen berries, add around 5 minutes of cooking time.
Make berry crisp gluten free by using gluten free flour and oats.
Berry crisp will last 3-4 day in the fridge in a airtight container.

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition