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Triple Berry Crisp

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In case you were wondering, yes, it does taste as good as it looks! So as you can tell from a few of my previous posts, I have a refrigerator full of seasonal fruit right now and I am loving it. There are so many wonderful recipes that include these inexpensive fruits. As I was trying to decide which scrumptious recipe to include next, I noticed that I have posted many recipes with only one fruit. This blog needed a mixed fruit recipe! So here it is, a triple berry mix of blueberries, raspberries, and blackberries. Serve with whipped cream for a wonderful mid-summer treat.

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Triple Berry Crisp

Triple Berry Crisp
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  • 2 cups fresh blackberries
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 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 cup butter, chilled


  • 1 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon granulated white sugar

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  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  • In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 35 to 40 minutes, or until fruit is bubbly and topping is golden brown.
  • For the whipped cream, in a large mixing bowl place the whipping cream, vanilla extract, and sugar; stir to combine.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.  When chilled, beat the mixture until stiff peaks form.
Author: Laura

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