Fresh Triple Berry Crisp

 (or one or two berry crisp!)

 (adapted slightly from Allrecipes)

Serves: 8 to 10

This is one of the best fruit crisps that I have ever tasted (except for, of course, my Mom's!).  What I think makes it so yummy is that there are two layers of "crisp".  This one is a definite keeper for my favorite recipe file.  Freshly picked blackberries made this recipe "rock"!

INGREDIENTS:

·         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 cup unsalted butter

·         1 teaspoon vanilla extract

DIRECTIONS:

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 9x13 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.

Tip:  I melted the butter and stirred it into the flour/oats mixture and achieved the same result as cutting it in.  I also made this with all blackberries.  It’s an excellent crisp that can be used with most any fruit;  I plan to make this with peaches soon!

Top with whipped cream or vanilla ice cream (or cinnamon ice cream!!)