Triple Berry Crisp

medinews May 28, 2021

136 2 minutes read

When the summer berries are at their peak, crisp this warm berry and enjoy with a scoop of frozen yogurt or whipped cream.

Triple Berry Crisp

This Triple Berry Crisp with fresh strawberries, blueberries and raspberries has a delicious cinnamon and oat topping and goes perfectly with any combination of berries. Leftovers make a great breakfast with some yogurt. For healthier, crispy recipes, try my gluten-free Strawberry Crisp and Apple Cranberry Crisp.

How to Make Berry Crisp

This summer dessert is pretty easy to make. In just a few steps you will get a dessert that will impress and satisfy every sweet tooth.

Mix all the ingredients for the berry filling, then sprinkle with cornstarch.
Mix all ingredients.
Put the fruit mixture in a cake tin and top with oats.
Bake at 375 degrees for about 40 minutes.

Can you warm up berries until they are crispy?

Yes you can. You can microwave the dessert or let it warm up in the oven at 30-second intervals.

Variations:

Feel free to make all of the berries, skip one and add more, or make them a "quadruple berry crispness" by adding a few blackberries. You will need 4.5 cups of berries in total.
If the berries are out of season, you can use them frozen.
Swap the berries for other fruits like apples or peaches.
Add pecans or walnuts to the topping.
If you don't have quick oats, use old fashioned ones.
Use gluten free oats to make these crispy gluten free oats.
If you don't have a cake pan, you can use a 9 "x 9" or a 9 "oval bowl.
Make the crispy ones in casserole dishes for individual servings.
You can easily cut this recipe in half if you want fewer servings.

More fruit desserts you will love:

Triple Berry Crisp

152 Cals
2 protein
29.5 carbohydrates
4.5 Fats

Preparation time: fifteen min

Cooking time: 40 min

Total time: 55 min

When the summer berries are at their peak, crisp this warm berry and enjoy with a scoop of frozen yogurt or whipped cream.

For the filling:

1 1/2 cups cut strawberries
1 1/2 cups Blueberries
1 1/2 cups Raspberries
1/4 TL cinnamon
1 TL Lemon peel
2 TL Cornstarch
1/4 Cup Sugar or agave, I use organic

For the topping:

1 Cup Quaker oatmeal, (Check labels for gluten-free)
3 tablespoon light brown sugar, not packed
3/4 TL cinnamon
2 1/2 tablespoon melted butter

Preheat the oven to 375F degrees.
Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 teaspoon cinnamon and lemon zest in a large bowl.
Sprinkle with cornstarch. Throw until the fruit is coated.
Place the fruits in an ungreased cake pan.
Mix the remaining ingredients in a medium-sized bowl and sprinkle over the fruit.
Bake for about 40 minutes or until the topping is golden brown and the fruit is tender.

Portion: 1/ 8. crispy, Calories: 152kcal, Carbohydrates: 29.5G, Protein: 2G, Fat: 4.5G, Saturated fatty acids: 2.5G, Cholesterol: 9.5mg, Sodium: 4.5mg, Fiber: 4thG, Sugar: 17thG