Description
This Triple Berry Crisp is such an easy and amazing summer dessert. With mixed berries and a cinnamon & oat filled topping, it’s filled with some of my very favorite flavors!
Ingredients
Scale
BERRY FILLING
- 4 1/2 cups mixed berries*
- 1/2 cup (104g) sugar
- 1/2 tsp cinnamon
- 2 1/2 tbsp cornstarch
- 1 tsp fresh lemon juice
CRISP TOPPING
- 3/4 cup (75g) quick cook oats
- 3/4 cup (98g) all purpose flour
- 3/4 cup (168g) light brown sugar, packed
- 1/4 cup (52g) sugar
- 1 tsp ground cinnamon
- 6 tbsp (g) salted butter, melted
Instructions
- Preheat the oven to 350 degrees and grease a 9×11 pan.
- In a medium sized bowl, toss the berries, sugar, cinnamon, cornstarch and lemon juice to combine and add to the prepared pan.
- In a another medium sized bowl, combine the oats, flour, sugars and cinnamon until well combined.
- Add the melted butter and stir until combined and crumbly.
- Sprinkle the topping evenly over the berries.
- Bake for 45-55 minutes until golden around the edges and bubbly.
- Serve warm with a scoop of ice cream.
*I used most of one package each of the three main berries – one pound of strawberries and 6 ounces each of blueberries and raspberries.
Nutrition
- Serving Size: 1
- Calories: 357
- Sugar: 45.3 g
- Sodium: 75.4 mg
- Fat: 9.1 g
- Carbohydrates: 67.2 g
- Protein: 3.1 g
- Cholesterol: 22.9 mg
