Triple Berry Crisp with Oats
Triple Berry Crisp with Oats combines raspberries, blueberries, blackberries, oats, cinnamon, and brown sugar in a warm baked fruit dessert. It’s ideal for easy berry desserts, summer baking recipes, and fruit crisps. The berries soften into a bubbling filling while the oat topping bakes crisp and buttery.
Servings: 4
Calories: 321kcal
Equipment
- Baking dish
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
Ingredients
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- ¼ cup sugar
- ½ cup oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the raspberries, blueberries, blackberries, and ¼ cup of sugar. Mix well and spread the berry mixture evenly in a small baking dish.
- In another bowl, combine the oats, flour, brown sugar, and ground cinnamon. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture evenly over the berry filling.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the berries are bubbling. Serve warm with vanilla ice cream.
Notes
Cooking Notes
Mixing the topping only until crumbly helps keep the texture light instead of dense. Spreading the berry filling evenly allows the crisp to bake more consistently.
Tips for Best Results:
- Use cold butter for the topping mixture.
- Spread the berries evenly in the baking dish.
- Bake until the filling bubbles around the edges.
- Let the crisp cool briefly before serving.
Nutrition
Calories: 321kcal | Carbohydrates: 51g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 7mg | Potassium: 200mg | Fiber: 6g | Sugar: 33g | Vitamin A: 462IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg
