Triple Berry Crisp
A sweet melody of blueberries, blackberries, and raspberries baked to sweet perfection underneath a buttery brown sugar oat topping!
Ingredients
Crisp Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- ⅓ cup quick cook oats
- ¼ cup Biscoff cookie crumbs (about 5 cookies)*
- 1 teaspoon cinnamon
- ½ cup butter softened
Berry Filling:
- 6 cups berries, fresh or frozen (I used a mix of blueberries, blackberries, and raspberries)
- ¾ cup granulated sugar
- 3 Tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 Tablespoon lemon juice
Instructions
Make the Crisp Topping:
- In a medium bowl, combine the flour, brown sugar, pecans, oats, cookie crumbs, and cinnamon. Using a fork or pastry blender, cut the softened butter into the dry ingredients, until a moist crumb forms; set aside.
Make the Berry Filling:
- Preheat the oven to 350ºF. In a 10-inch cast iron skillet, heat the berries over medium heat until they soften and their juices release (about 3-4 minutes).
- In a separate bowl, whisk sugar, cornstarch, cinnamon, and salt together. Stir dry mixture into the berries and continue stirring until mixture thickens, and coats the back of a wooden spoon. Remove skillet from heat and stir in lemon juice.
- Evenly crumble the crisp topping over the berry filling. Bake for 30 minutes, or until bubbly and golden brown on top. Allow to cool for at least 30 minutes before serving. Leftover crisp can be stored covered in the refrigerator for up to 5 days.
Notes
*The Biscoff cookie crumbs can be substituted with 1/4 cup quick cook oats.
**If you don't have a cast iron skillet, prepare the filling in a medium saucepan, then pour filling into 2.5 quart casserole dish.