Triple Berry Crisp

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one type of berry works well too! Some folks add peaches or apricots. If you do I would add a little more cinnamon. Serve it with whipped cream or ice cream. It is simple & fast to make!

Prep
20 mins

Cook
40 mins

Ready in 1 hour



1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. (If using frozen fruit, *I do* you should thaw the fruit and then add the white sugar.) Frozen fruit seems to give more juice than fresh berries.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. (I cut up cold butter into small cubes and use a pastry cutter and tosee the cubes around a little and then microwave the dry ingredients and butter for 15 to 30 seconds to soften it a little, then cut the butter and mix until pea size crumbles form.)

Press half of the crumble mixture in the bottom of a 9x13 inch pan or large Pyrex dish. Then cover with the berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. You might want to use a cookie sheet or foil to catch any thing that bubbles over if you use a pan that fits all the mix to the top edges of the pan.