Tuesday, July 26, 2011

Triple Berry Crisp

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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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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

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


foodies at home said...

I love a good fruit crisp! So easy to throw together and you can use whatever fruit you have lying around! I'll have to try adding some crisp to the bottom next time around!

Bizzy B. Bakes said...

I just wrote a comment and forgot to write in the code so I will try again.

I appreciate your sharing the tip about the crumbles on the bottom. I want to try this.

It is wonderful how we learn from each other and I thank you for teaching me.

Would you visit my blog and link this recipe on Bake with Bizzy.


shopannies said...

this looks so yummy thanks for sharing says summer to me

The Better Baker said...

I love fruit crisps and will remember the 'crust on the bottom' trick! Thanks much for sharing - your photo looks totally delicious!

Chels said...

This looks like a delicious triple attack on your taste buds! Delicious looking Brandy!

Kim McCallie said...

Love the little bear in the background. So cute! The crisp looks delicious, too. I'd like to invite you to share on A Well-Seasoned Life's Sweet Indulgences Sunday.


Something Swanky said...

This looks SO great! Thanks for linking up :)

{Sweet Treats Thursday}

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