Triple Berry Crisp

We have had a lot of festivities over the last week. We have celebrated a graduation, a birthday, a piano recital, Mother’s Day, and a farewell dinner with friends. Our time is short here in Texas and we are finishing up with all of our commitments and are beginning to say our farewells. Although we have only lived here for a year, we have found true friends and neighbors that we will sorely miss.

For my husband’s birthday, we had this Triple Berry Crisp. Because my husband is not a big fan of cake, he always requests a fruit dessert for his birthday. This recipe is a little different in that it has a crisp layer both under and on top of the fruit. During berry season, you can use fresh, but I have also used a one pound bag of frozen mixed berries and it has turned out well.

Triple Berry Crisp

1 cup white whole wheat flour

1 cup old fashioned oats

¾ cup raw or brown sugar

½ tsp. cinnamon

¼ tsp. nutmeg

½ cup butter, softened

¾ cup blue berries

¾ cup raspberries

¾ cup blackberries or sliced strawberries

In a large bowl, add flour, oats, sugar, cinnamon, nutmeg and butter. Using a pastry blender or a fork, combine until crumbly. Press half of the mixture into the bottom of a pie plate. Top with the berries. Evenly sprinkle the rest of the topping onto the berries. Bake at 350˚ for 30-35 minutes or until the topping is crisp and the fruit is bubbling.

Note: This recipe can be doubled and baked in a 9X13 pan to serve a crowd.

This post has been linked to the Ultimate Recipe Swap & Mop It Up Mondays.