Triple Berry Crisp
This past weekend marked the first day of summer. Of course, it was quite rainy and not so summery outside-so I needed to make something to brighten up our day. After much deliberation (I think I spent more time planning that actually making the dessert!), I made a triple berry crumble that I had made a couple weekends ago. It was a hit with my family and Marlina finished off the rest for breakfast the next day. Totally justifiable, right?
These berries pair incredibly well together, and even more so with ice cream. I’ve made many crumbles when I was younger and this one is my favorite combination. The crumble may seem slightly dry at first but adds a nice crunch and texture to the dish. Add a little bit of mint for flavor and presentation-you’ve got one dessert that’s incredibly easy, sophisticated, and to die for!
Triple Berry Crumble
Makes one 8-inch round crumble
2 cups raspberries, rinsed and dried
2 cups strawberries, sliced thinly
2 cups blueberries, rinsed and dried
¾ cup granulated sugar
1 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon flour
1 ½ cup large flake oats
1 cup flour
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter
Preheat the oven to 350 degrees.
In a large bowl, combine the raspberries, strawberries & blueberries. Stir in the granulated sugar, vanilla, lemon juice and flour. Mix until well combined. Place in a 8-inch round baking dish.
In a separate mixing bowl, combine the large flake oats, flour, ground cinnamon (if using) and unsalted butter. Mix until the mixture resembles pebbles, then place over top of the filling.
Place in the oven and bake for 30-35 minutes, or until the mixture starts to bubble on top of the crumble. Remove from oven and allow to cool for a few minutes. Serve warm with ice cream and enjoy!
Source: A Peaches & Cream Original J