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Easy Triple Berry Crisp Recipe with Perfect Crunchy Oat Topping

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A comforting dessert featuring a crunchy oat topping over a juicy mix of fresh or frozen blueberries, raspberries, and blackberries. This crisp balances texture and flavor perfectly with simple pantry ingredients.

Ingredients

Scale
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blackberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup rolled oats (old-fashioned)
  • 1/2 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter or spray your baking dish to prevent sticking.
  2. In a large bowl, combine blueberries, raspberries, and blackberries. Add granulated sugar, lemon juice, cornstarch, and ground cinnamon if using. Gently toss until berries are evenly coated.
  3. Transfer the berry mixture into the prepared baking dish, spreading evenly.
  4. In another bowl, mix rolled oats, all-purpose flour, brown sugar, salt, and cinnamon. Add cold cubed butter and cut into the dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized chunks.
  5. Evenly sprinkle the oat topping over the berry filling without pressing down.
  6. Bake for 35-40 minutes until the topping is golden brown and berry juices are bubbling around the edges. Tent with foil if topping browns too quickly.
  7. Let cool for at least 15 minutes before serving to allow juices to thicken and topping to firm up.

Notes

Keep the butter cold when mixing the topping to ensure a crumbly, crunchy texture. Do not press the topping down onto the berries. Tent with foil if topping browns too quickly. Let the crisp cool for at least 15 minutes before serving to thicken juices and maintain crunch. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. Coconut oil can replace butter for a dairy-free version. Adding chopped nuts to the topping adds extra texture.

Nutrition

Keywords: triple berry crisp, berry crisp, oat topping, easy dessert, fruit crisp, crunchy oat topping, berry dessert

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