Triple Berry Crisp with Crumble Topping

• 5 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and cubed

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss berries with granulated sugar, cornstarch, lemon zest, and vanilla extract.
3. 3 Transfer berry mixture to a 9x9 inch baking dish.
4. 4 In another bowl, combine oats, flour, brown sugar, and cinnamon.
5. 5 Cut in the cold butter until the mixture resembles coarse crumbs.
6. 6 Sprinkle the crumble topping evenly over the berries.
7. 7 Bake for 45 minutes, or until the topping is golden brown and the filling is bubbly.
8. 8 Let cool slightly before serving.

Equipment

• 9x9 inch baking dish
• mixing bowls
• baking sheet

Variations

• Add a teaspoon of almond extract to the topping for a nutty flavor.
• Substitute almond flour for a gluten-free option.

Substitutions

• If fresh berries aren't available, use frozen berries, no need to thaw.
• Use coconut sugar for a lower glycemic index alternative.

Pairings

• Perfect alongside a cup of Earl Grey tea or a glass of sweet dessert wine.

Nutrition

Tips

• For a tangier crisp, add a handful of blackberries to the mix.
• Serve with a scoop of vanilla ice cream for an extra treat.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQ