Triple Berry Crisp
When berries are at their peak, make a warm and comforting triple berry crisp. Perfect for a summertime dessert and delicious the next day over a bowl of oatmeal or Greek yogurt.
Take advantage of the hot sale on the BIG packs of strawberries, blueberries, and raspberries at Safeway to make this triple berry crisp for dessert this week.
This crisp is definitely more tart than overly sweet because it calls for honey as the sweetener, rather than sugar. If you like a sweeter crisp, you can add more honey, or mix in a little white sugar, but you may love it a little tart as we do.
The crisp has a secret ingredient that I like to use for all crisps that I make – and that is granola. Using granola helps keep the topping crunchy, gives it great texture and because the granola already has delicious flavors baked in, you don’t have to use as much sugar in the topping. Mix the granola with whole oats to stretch it further and give the crisp a perfect topping.
I used the Open Nature Maple Pecan Granola. You can also use the Honey Nut Granola or the strawberry granola – each would add a great flavor and make the crisp unique.
A little dollop of whipped cream or vanilla ice cream on top is perfect for serving at the end.
Ingredients in Triple Berry Crisp
You’ll want to use 5 cups of mixed berries. If you have blackberries on hand – you can use those as well or instead of the blueberries or raspberries if you’d like.
- 2 cups strawberries, sliced
- 1 1/2 cups raspberries
- 1 1/2 cup blueberries
- 2 tablespoons cornstarch
- 1/4 cup honey
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Crisp Topping
- 1 1/2 cups Open Nature Granola (Maple Pecan or Honey Nut)
- 1 1/2 cups whole oats
- 1 teaspoon cinnamon
- brown sugar
- 1/4 cup butter, melted
- 1/2 cup chopped nuts, your choice (optional)
How to Make a Triple Berry Crisp in a Cast Iron Skillet
This cast iron mixed berry crisp is easy to make.
In a large bowl, combine the berries. Top with cornstarch and cinnamon and toss to coat.
Add in the honey, lemon juice and zest, and vanilla extract and pour into a cast-iron skillet.
In a separate bowl, combine the granola, oats, melted butter, cinnamon, brown sugar and nuts and mix until combined.
Pour the crisp topping over the berries and spread evenly.
Bake at 375 degrees for 30 minutes until the edges are hot and bubbling.
Let the crisp cool for about 10 to 15 minutes before serving.
Can I Use Frozen Berries for My Triple Berry Crisp?
Yes – if you don’t have fresh berries on hand, you can always use frozen. You’ll want to thaw the berries before using and you may need to drain a little of the liquid before adding to the skillet.
I make my berry crisp in a 10″ cast-iron skillet. It looks pretty and the skillet really holds its heat, helping to carmelize the berries and the crisp topping, especially along the edges.
However, you cannot store the berry crisp in the skillet – so if you have any leftovers, you will need to transfer the crisp to a food storage container.
Ingredients
- 2 cups strawberries sliced
- 1 1/2 cups raspberries
- 1 1/2 cup blueberries
- 2 tablespoons cornstarch
- 1/4 cup honey
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Crisp Topping
- 1 1/2 cups Open Nature Granola Maple Pecan or Honey Nut
- 1 1/2 cups whole oats
- 1 teaspoon cinnamon
- brown sugar
- 1/4 cup butter melted
- 1/2 cup chopped nuts your choice (optional)
Instructions
- In a large bowl, combine the berries. Top with cornstarch and cinnamon and toss to coat.
- Add in the honey, lemon juice and zest, and vanilla extract and pour into a cast-iron skillet.
- In a separate bowl, combine the granola, oats, melted butter, cinnamon, brown sugar and nuts and mix until combined.
- Pour the crisp topping over the berries and spread evenly.
- Bake at 375 degrees for 30 minutes until the edges are hot and bubbling.
- Let the crisp cool for about 10 to 15 minutes before serving.
Check out other recipes you can make using berries on sale here:
Blueberry Zucchini Bread Pancakes
Frozen Peanut Butter & Strawberry Parfaits
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