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Crispy Triple Berry Crisp Recipe with Creamy Vanilla Ice Cream

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A simple and satisfying dessert featuring a crispy oat topping over juicy strawberries, blueberries, and raspberries, served warm with creamy vanilla ice cream.

Ingredients

Scale
  • 1 cup fresh or frozen strawberries, hulled and sliced (if frozen, thaw and drain excess liquid)
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • 1/3 cup granulated sugar (adjust based on berry sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (optional)
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon flaky sea salt
  • 6 tablespoons unsalted butter, melted and slightly browned
  • 1/4 cup chopped pecans or walnuts (optional)
  • Creamy vanilla ice cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter or spray a 9-inch baking dish to prevent sticking.
  2. In a medium bowl, combine strawberries, blueberries, and raspberries. Add granulated sugar, lemon juice, cornstarch, and vanilla extract. Stir gently until berries are evenly coated.
  3. Transfer the berry mixture to the prepared baking dish, spreading evenly.
  4. In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and flaky sea salt.
  5. Melt butter in a small skillet over medium heat, stirring until golden and nutty (about 3-4 minutes). Pour browned butter over dry ingredients and stir to combine.
  6. Stir in chopped nuts if using, mixing until oats and flour are coated and clump slightly.
  7. Evenly sprinkle the crisp topping over the berry filling without pressing down.
  8. Bake for 35-40 minutes until edges bubble vigorously and topping is deep golden brown and crispy.
  9. Remove from oven and let cool for about 10 minutes to thicken slightly.
  10. Serve warm with generous scoops of creamy vanilla ice cream.

Notes

Brown the butter for a nutty flavor and better crisp texture. Use cornstarch in the filling to prevent sogginess. Do not press the topping down to keep it crisp. Tent with foil if topping browns too fast. Let crisp cool 10 minutes before serving to thicken juices.

Nutrition

Keywords: berry crisp, triple berry crisp, dessert, vanilla ice cream, easy dessert, fruit crisp, baked berries, summer dessert

Find it online: https://bitefuljoy.com/crispy-triple-berry-crisp-recipe-with-creamy-vanilla-ice-cream-easy-and-best-dessert/