Tripleberrycrisp Recipes

SLOW COOKER TRIPLE BERRY CRISP

Steps:

• Coat a 5- to 6-quart slow cooker with nonstick spray or line with a nonstick liner. In a large bowl, combine the oats, whole wheat flour, almonds (if using), cinnamon, and salt. Pour the melted butter and maple syrup over the top, then stir to evenly moisten.
• If using frozen berries, rinse them so that any large ice crystals are removed (the berries do not need to be completely thawed). Place in a large bowl, then stir together with the lemon juice, vanilla, and 1/2 tablespoon cornstarch (if using fresh berries) or 1 tablespoon cornstarch (if using frozen). Transfer to the prepared slow cooker, then sprinkle the oat mixture evenly over the top. Lightly coat the top of the crisp with nonstick spray.
• Lay a sheet of paper towel or kitchen towel over the top of the slow cooker so that it overhangs the sides and will stay in place once the slow cooker is covered**. (This absorbs moisture and helps the top to crisp). Cover and cook for 1 to 2 hours on high or 2 to 3 hours on low, until the fruit is bubbly and the top is browned. If your berries are still frozen, the cooking time may be longer. Serve warm, topped with vanilla ice cream, Greek yogurt, or whipped cream as desired.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.
• Pour in the melted butter and stir to incorporate. Set aside.
• In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.
• Pour mixture into an 8x8'' or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say "glob" because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
• Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
• Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
• Cover leftovers and store in the refrigerator for up to 5 days.
• You might also love easy homemade apple crisp!

TRI-BERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
• In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
• For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

TRIPLE-BERRY COBBLER

Steps:

• Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.

TRIPLE BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
• Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
• Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
• Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.

TRIPLE-BERRY CRISP

Steps:

• Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
• Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
• Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F
• In a large bowl, gently toss together strawberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly.
• Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

FROZEN BERRY CRISP

Steps:

• Mix berries, white sugar, and cornstarch together lightly. Set aside.
• Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
• Bake in the preheated oven until golden, about 1 hour.