Triple Berry Crisp
Fresh strawberries, blackberries, and blueberries are the star ingredients in this quick to make fruit crisp recipe.
In my attempt (3 actually) to make a cobbler a few weeks back, I’ve decided I don’t really like cobbler. I like crisp.
I know, I know you’re thinking they’re kind of the same thing, right?
Well, they’re not.
Both variations of the pie, the main difference between these baked fruit desserts is the topping. Cobbler is topped with a biscuit or scone like dough and crisp is topped with a crunchy topping made of oats, butter, brown sugar, and nuts.
Whenever I have a cobbler, I always feel a little disappointed. It’s like the biscuit topping is too heavy for the fruit or something.
And I’ll admit that maybe its me. It’s possible that I just haven’t found the right recipe but until that day comes, butter, brown sugar, and oats are going to win every time.
I like to use fresh berries. They’re in season right now (yeah!!) and available for a decent price at my local grocery store. Feel free to substitute frozen berries, though, if money is an issue or it’s the middle of February and frozen is all you have available. I’ve done it plenty of times!
This crisp is pretty great on its own but topped with a dollop of whipped cream or vanilla ice cream makes this dessert pretty close to perfection in my book.
I got to thinking and felt the need to share but for whatever reason I like to eat the crisp topped with whipped cream in the summer and vanilla ice cream during the fall and winter. Seems backwards but its the way I do things.
And come to think of it, when I eat the leftovers for breakfast the next morning (don’t judge), I eat it sans the whipped cream or ice cream.
I suppose it doesn’t matter how you eat it.
The bottom line is this crisp rocks.
And is way better than cobbler.
Triple Berry Crisp
- 2 cups blueberries
- 2 cups blackberries
- 2 cups diced strawberries
- 1/4 cup sugar
- 1 heaping tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/2 cup whole wheat pastry flour
- 1 cup oats
- 1/4 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 5 tablespoons butter, melted
- ice cream or whipped cream for serving, optional
Preheat the oven to 375F degrees. In a large bowl combine blueberries, blackberries, strawberries, sugar, cornstarch and vanilla extract. Toss just to combine. Transfer berry mixture to a 9-inch baking dish or deep dish pie plate. In a small bowl, combine whole wheat flour, oats, brown sugar, ground cinnamon, walnuts and melted butter. Crumble oat/walnut topping over berries evenly. Bake for 35-40 minutes or until topping is nicely browned and berry mixture is bubbling. Serve either warm or at room temperature with vanilla ice cream or sweetened whipped cream.