Triple Berry Crisp

This crisp is the perfect thing to whip up with berries with or without ice cream on top.

We had family in town last summer and we scraped together a quick meal to serve a crowd. I needed a quick summery dessert that wasn't really heavy and didn't take many ingredients or time to make. I had already pulled together the 30-Minute Shepherd's Pie and I knew I wanted to do something with berries. I hunted in one of my favorite cookbooks: Sally's Baking Addiction. I found this berry crisp recipe and I had everything on hand to make it. I ate mine without ice cream because it's incredible without it.

(Print)
What you need:
For the filling:

• 5 cups blueberries, blackberries, and raspberries
• 1/4 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 tsp. salt
• Juice of one lemon
• 1/2 tsp. vanilla extract

For the topping:

• 3/4 cup brown sugar
• 2/3 cup all-purpose flour
• 2/3 cup old-fashioned oats
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup chopped pecans
• 1/2 cup unsalted butter, room temperature

Directions:

1. For the filling: combine 3 cups berries with flour, sugar, salt, lemon juice, and vanilla. Toss to coat.
2. Spread coated berries into a well-greased 9x9-inch baking pan. Then top with remaining 2 cups berries.
3. For the topping: mix together all but butter, making sure to break up any lumps of brown sugar.
4. Add butter and stir using your hands until it is crumbly.
5. Sprinkle topping over berries.
6. Bake in a preheated 350-degree oven for 40 to 45 minutes until the topping is golden brown.
7. Let cool slightly before serving. Top with vanilla ice cream, if desired.

Recipe from Sally's Baking Addiction cookbook

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