In the fall, I make apple crisp all the time.  I think I could prepare it with my eyes closed...seriously, I've got it down.  I've been wanting to find a great recipe for a crisp using berries though, instead of apples.  I've tried several recipes and none of them were what I was looking for.  Specifically, the problem was that the berries created so much juice while baking that the filling was mushy and too runny...eww.  Or!  The recipe called for flour or cornstarch to be stirred into the berries before baking, therefore creating a berry layer that was...slushy, too thick.  Eww, again.  I'm so hard to please, I know.   Sorry!

I'm happy to report that I've found the one!  The berry crisp recipe that I will use from now on, and learn to make with my eyes closed, until my family begs for something else.


I ran across this recipe on Allrecipes and was intrigued by the method...pressing 1/2 of the crisp topping mixture into the bottom of the pan before baking.  Genius!  That totally did the trick.  The layer on the bottom sort of mingles with the fruit and results in a perfectly delicious berry crisp, no slush or mush!  There is still plenty of buttery, crumbly topping to make it, well, a CRISP!  I am really happy with this recipe. I hope you give it a try!

Triple Berry Crisp
Source:  adapted from Allrecipes
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Ingredients:
4-4 1/2 cups mixed berries*
5 Tbsp sugar
1 cup flour
1 cup rolled oats
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch of salt
3/4 cup cold unsalted butter, cut into chunks

Directions:
Preheat oven to 350F.  Grease an 8x8 baking pan.  Stir together berries and sugar.  Set aside.  In the bowl of a food processor, add flour, oats, brown sugar, cinnamon, nutmeg and salt.  Pulse until combined.  Add the butter and pulse until mixture forms a sandy, crumbly texture.  Press 1/2 of the mixture into the bottom of prepared pan.  Pour berries over the top.  Sprinkle the remaining crumb mixture over the berries.  Bake for 40-50 minutes until the fruit is bubbly and topping is golden brown.  Let cool for about 20-30 minutes before serving.

*I used a frozen blend of blueberries, raspberries and blackberries.  I just let the fruit thaw before I added the sugar.


This post is linked to:   Mouthwatering Monday
Melt in Your Mouth Monday
Tasty Tuesday
Totally Tasty Tuesdays
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Bake With Bizzy
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
and