Triple Berry Crisp

I absolutely love fruit desserts. Whether it is apple pie, fruit tarts, or a fruit crisp I would rather have that on my plate than a huge chunk of fudge.

Fruit over chocolate? It must be something that comes with age.

I made this Triple Berry Crisp for a church potluck…and we left with minimal leftovers indicating it was popular. It is always bittersweet to leave with only a few leftovers, especially with this dessert because it is really good reheated.

So whether you are needing to take something to a potluck or you are just craving a delicious fruit dessert…this is a perfect route to go.

Also….I may or may not enjoy this dish for both dessert and breakfast.




  • 1 1/2 cups fresh blackberries
  • 1 1/2 cups fresh raspberries
  • 1 1/2 cups fresh blueberries
  • 4 tablespoons white sugar
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups butter


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  3. 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 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

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