Recipe of the Week: Three Berry Crisp

by Catherine McAuliffe

Personally, I am not a big fan of most desserts. This fact normally gets met with confused stares when it comes to light. That being said, there are a few desserts that I think are absolutely delicious. One such dessert came from the Seattle Times years ago. My mom found it one day and tried it out. As it would happen, the Three Berry Crisp was not only satisfying but also extremely easy to make. It has been a staple in my parents' house ever since. Obviously, it is most delicious and welcome during the summer when berries can be found in abundance. However, it is also a perfect fall and winter treat when made with frozen berries.

If you try it out, I hope that you like it as much as my family does! The link to the original article can be found at the bottom.

Three berry crisp


Fruit Filling: 

3 c. raspberries (2 baskets) 
1 ½ c. blackberries (1 basket) 
2 c. blueberries (1 pint) 
½ c. granulated sugar 
2 TBL cornstarch 
2 tsp fresh lemon juice 


1 ¾ c. all purpose flour
½ tsp baking powder
½ c. granulated sugar
¼ c. powdered sugar
½ tsp cinnamon
½ tsp nutmeg
1 c. coarsely chopped walnuts
2/3 c. butter, melted and cooled

Preheat oven to 375 degrees. Lightly butter a 7 x 11 inch baking dish and set aside.

To prepare the filling: Lightly rinse the berries and drain on a paper towel lined half sheet pan. Place in a
large bowl.

Combine the sugar and cornstarch; sprinkle over the berries, add the lemon juice and toss gently. Transfer
to the prepared dish.

To prepare the topping: Sift together the flour, baking powder, sugars, cinnamon and nutmeg. Add the
nuts. Pour in the butter and toss with a fork to form crumbs. Take a clump of the crumb mixture and
squeeze gently to form a larger clump. Break the larger clump apart over the fruit. Repeat, using all of
the crumb mixture.

Bake for 35 minutes or until the crumbs begin to brown and the fruit juices are bubbling. Serve warm with
ice cream or sweetened whipped cream.

Eight servings

Original article:

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