Triple Berry Crisp

Recipe Ingredients

Nothing says mixed berry crisp more than a combination of berries and that golden brown and delicious crispy oat crumble topping. Here’s what we need to put it together:

• fresh blueberries – pick up a pint of California Giant blueberries at the grocery store or farmer’s market.
• fresh raspberries – two small California Giant raspberry clamshells (12 ounces total) provide just the right amount of sweet, tart flavor. If you find your raspberries on the sweeter side, add 1/2 – 1 tablespoon of fresh lemon juice to round out the sweetness level. A touch of lemon zest never hurt either!
• blackberries – fresh blackberries provide another layer of tart flavor and deep purple color. If your blackberries are small, feel free to double. My California Giant blackberries were quite large so I just used 6 ounces.
• granulated sugar – a small amount of regular white sugar goes a long way, especially if the berries are in season. Coconut sugar or maple syrup are both great subs if you’re looking for an alternative.
• tapioca flour – to help bind and lock in the fruit juices. Arrowroot powder is a good substitute.
• flour – all-purpose flour, white whole wheat flour or a 1:1 gluten-free flour blend will all work here. I have not tested this recipe with almond flour or almond meal, but you can use this crisp topping if you’re looking for another option.
• rolled oats – stick with old-fashioned oats for the best tender, chewy texture.
• brown sugar – to sweeten the oat crumble with a touch of molasses flavor.
• ground cinnamon – for warmth and spice. A classic berry crisp wouldn’t be the same without it.
• fine sea salt – to enhance the sweet, oaty flavors.
• unsalted butter – rather than cold butter that’s typically cut into small cubes and then combined with a pastry cutter, we opted for melted butter. It’s easier to mix and creates large and small clusters of that delicious oat mixture. Coconut oil or ghee are both great dairy-free options.

TIP: If you have stocked up on berries and have frozen ones to use, use a 2 pounds of frozen berries – no need to thaw! Any combination of strawberries, blueberries, raspberries or blackberries can be used.

Selecting Berries at the Store

Make sure to look for firm berries and be on the lookout for any smushed berries or extra moisture at the bottom of the container.

TIP: Raspberries and blackberries are best kept unwashed until you’re ready to use them. Blueberries can be washed in a vinegar-water mixture (1:2 ratio) but make sure they are completely dry before storing.

Bake

Bake berry crisp, uncovered, for 40 minutes, or until the topping is golden brown and the filling is bubbly and juicy.

Serve Warm or Chill

Allow crisp to cool slightly before serving – or enjoy for breakfast throughout the week!

How to Store & Reheat

Store this berry crisp recipe on the kitchen counter for 1 day (this keeps the oat topping crisp) or once cooled, wrap it tightly in plastic wrap to store in the fridge for up to 4 days.

Reheating Instructions: Remove the baking dish from the fridge while the oven preheats to 350ºF. Remove the plastic wrap and tent with foil. Reheat in the oven for 20 minutes, or until warmed through. OR, scoop out your desired portion into a microwave-safe bowl and microwave on high for 30 seconds – 1 minute.

Recipe Tips & Notes:

Be careful not to squish the raspberries. I sometimes add these near the end of the fruit mixture to ensure they hold their shape.

Cook time will vary based on the size of the baking dish. A smaller (8 x 8 inch) dish will take longer in the oven than a large (9 x 9 inch) baking dish.

It’s done when the juices are bubbly up the sides. Fresh, fruity and delicious every time.

Allow the fruit crisp to cool down slightly before serving. This ensures the fruit juices set up and congeal.

More Healthy Crisp Recipes to Try

• Mango Blueberry Crisp
• Gluten-Free Strawberry Crisp
• Healthy Apple Crisp

Be sure to check out all of our oat recipes if you love oats like we do!