Summer has a lot of things to be thankful for and lots of delicious berries are just one of them. There is boating, swimming and fishing but lets get back to the berries. We have wild blackberries growing in our yard and boy do they have a lot of flavor. This is a really easy recipe to make. You can whip it up pretty quickly. I put this together on a weekday night and I am sure that you can too!
Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor until blended. I used my mini food processor.
Add the butter to the food processor a few tablespoons at a time and pulse.
When complete you should have a consistency like this…almost like cookie dough. Throw it in a bowl.
Add the other 1/4 cup rolled oats. If you think you might like it just a little oatier add just a pinch more! I DID!
Now take about ten cups of washed raspberries, blueberries and blackberries. I used some frozen blackberries and fresh blueberries and raspberries. We always have frozen blackberries here because they grow wild on our land.
Add the sugar, cornstarch, lime juice and lime zest. Mix to blend up but do it gently because berries are delicate fruit and you don’t want to end up with mush!
Put the berry mixture into a 1½-qt. casserole and drop your oat mixture on top in little spoonfuls.
Bake at 375 degrees for 60 minutes. I hope you enjoy. It is a great way of sharing one of summers best treats!
Triple Berry Crisp
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar
- ½ teaspoon salt
- 1 cup old-fashioned oats, divided
- ½ cup chilled unsalted butter, cut into one tablespoon pieces
- 10 cups mixed raspberries, blueberries and blackberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- Preheat oven to 375°.
- Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter a few tablespoons at a time until all is combined. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.
- Gently toss the berries with sugar, cornstarch, lime zest and lime juice.
- Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over with a small spoon, place on a baking sheet, and bake for 60 minutes. Transfer to a wire rack and let cool for 45 minutes.