Triple Berry Crisp

This triple berry crisp for two is super easy to make and is full of fresh berry flavor. The berrylicious dish is filled with strawberries, blueberries, and blackberries. Topped with decadent and buttery oat crumble. It is a dish no one can resist. What I love about this recipe is you can enjoy it as breakfast or as dessert.

A must-try berry recipe, and it is a great way to enjoy some of those summer berries. It is crispy, a little sweet, buttery, and a little nutty. This triple berry crisp recipe is gluten-free and vegan-friendly! Best to enjoy as breakfast or dessert with a scoop of vanilla ice cream.

What You Will Need To Make This Berry Crisp

Gluten-Free Oats

To make this dish gluten-free, I used gluten-free oats. If you are not on a gluten-free diet, you can use regular rolled oats, quick oats, or old fashion olds.

Oat Flour

Oat flour is naturally gluten-free, and it is rich in nutrients such as magnesium, manganese, phosphorous, biotin, and vitamin B. It is also rich in fiber!

Coconut Oil

To give that butter taste to the mixed berry crisp, I used coconut oil. You can also use vegan butter. If neither is available, avocado oil will work too, but you won't get the full buttery taste experience.

Triple Berry Mixture

To make the tripe mixed berry crisp, you will need three types of berries! I used a blend of fresh strawberries, blueberries, and blackberries for the berry filling. I like using fresh berries as the fruit filling because I find them to offer more flavor. But frozen berries can work if fresh is not available.

If you are going with frozen berries, you will need to shaw them first by running them under water and drain any excess liquid. Fresh berries are preferred because they release their juice during baking and make the dish extra jammy.

You can use any combination of triple berries. Whether it is raspberries, blackberries, blueberries, elderberries, or strawberries, it will all work with this recipe. If you are planning on using blackberries or raspberries, keeping in mind that these types of berries do contain many seeds. If you don't want to get seeds stuck in your teeth or have too many seeds crunch, you can use more other types of berries.

Sugar

To balance out the sourness and tartness of the berries, I use a touch of coconut sugar. You can use sweeteners of your choice, such as brown sugar, maple sugar, or date syrup.

I'm not too fond of too much sweetness, so I used three tablespoons of coconut sugar in this recipe. I find that it works perfectly for my personal taste. But if you have a sweet tooth, you can double on the sugar amount. And if you are going to enjoy this dish as a dessert, you may want to add more sugar. 

Lemon Juice

I love adding a touch of lemon juice to this baking dish. It gives adds an acidic, sharp, and tangy taste. It balances out the nuttiness of the oats and the sweetness of the mixed berries perfectly. If lemon juice is not available, you can use a splash of fresh orange juice or lime juice.

Ingredients

Filling

1 Small Fresh Lemon
2 Cups Fresh or frozen berries mix
1/2 tablespoon oat flour
1 Tablespoon coconut sugar/ brown sugar
1 Teaspoon cinnamon Optional

Crisp layer

1/2 cup Oat Flour
1/2 cup Old Fashioned Rolled Oats
2 Tablespoon Coconut Sugar/ brown sugar
A pinch of salt

Directions

1. Preheat oven to 350 degrees.
2. Slice the strawberries (into quarters), and blackberries (in half).
3. In a medium-size mixing bowl, toss the triple berries, lemon juice, oat flour, and sugar together.
4. In a separate bowl, place crisp layer ingredients together.
5. Press about two-thirds of your oat mixture into your ceramic baking dish.
6. Place your berries filling on top of the pressed crumble. Then sprinkle the remaining crisp that you have left on top.
7. Place your baking dish in the oven and bake for 15 minutes or until the crisp topping is golden brown.
8. Let the baking dish cook down for about 10 minutes before diving in! Note: by allowing the dish to cool, it gives time for the crumble to absorb any berry liquid. Recommend serving the dish warm with ice cream (if you want to enjoy it as dessert).

Nutritional

 Serving Size: 2

Amount per serving: Calories: 215  calories. Total Fat: 1.3g, Saturated Fat:  0.3g. Cholesterol: 0mg. Sodium: 582mg. Total Carbohydrate: 49.7g. Dietary fiber: 8.1g. Total Sugar: 28.8g. Protein: 3.5g.

**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**

Recipe Notes

Serving size

This recipe is perfect for two people, but you may be able to serve more if you are rational. The two of us never have a problem finishing the dish.

Baking Dish

I used a small baking dish to make these tripe berries crisp. If the small ceramic dish is not available, you can use ramekins or a small cast-iron skillet.

Coating the berries

To prevent the berries from being too runny, I coated them with lemon juice, oat flour, and sugar. As the triple berry crisp bakes in the oven, the runny berry juice will turn nice and thick during baking.

Vanilla ice cream

To enjoy this recipe as a dessert dish, add a scoop of ice cream on top. There is something about the warm crisp with the cold, creamy ice cream.

Go Fancy

If you feel like going a little fancy, you can add a touch of vanilla extract into the crisp recipe or add a teaspoon ground cinnamon with the triple berries mixture. You can also add some lemon zest into the dish for an even more intense citrus flavor.

Leftover

Store leftover fruit crisp dish in an airtight container in the refrigerator for up to 3 days. To reheat, you can either place it in the oven or stick it into a microwave. But, don't worry. You won't have trouble finishing this delicious berry crisp for two!

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