Triple Berry Crisp

Triple Berry Crisp

In my house, nothing says summer better than warm blueberries, blackberries, and raspberries sweetened with sugar covered with a buttery, oatmeal and brown sugar topping. We serve it with a scoop – or two – of vanilla ice cream.

Topping

1 cup dry oatmeal

½ cup light brown sugar

½ cup flour

1 tsp cinnamon

¼ tsp nutmeg

¼ cup softened butter

Mix dry ingredients together. Cut in softened butter until mixture is a coarse meal texture. Set aside.

Berry mixture

1 ½ cups blueberries (12 oz)

¾ cup raspberries (6 oz package)

¾ cup blackberries (6 oz package)

½ cup sugar

2 T dry tapioca

2 T flour

Rinse berries and allow to air dry in a sieve. In a large bowl, gently mix the berries with the rest of the ingredients. Pour berry mixture in a greased 1 ½ to 2-quart casserole or 9” pie plate. Cover with the topping mixture.

Bake in a 350-degree oven for 30-40 minutes until topping is golden and berries are bubbling.

Cool to room temperature. Serve with vanilla ice cream.