Triple Berry Crisp

Triple Berry Crisp

A warm, rustic dessert made with juicy berries and a buttery oat topping. Best served with

Tillamook Vanilla Ice Cream! A Sinn Family summer favorite!

Ingredients

Berry Filling:

• 16 oz blackberries

• 12 oz blueberries

• 12 oz raspberries

• ½ cup granulated sugar

• ½ lemon, juiced

• 1 tsp vanilla extract

• ⅔ cup cornstarch

• ¾ tsp salt

• 1 tsp cinnamon

Crisp Topping:

• 2 cups rolled oats

• ⅔ cup brown sugar

• ⅔ cup all-purpose flour• 1 tsp cinnamon

• ¾ cup cold unsalted butter, cut into small cubes

Instructions

1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick spray.

2. Prepare the filling:

In a large bowl, gently combine blackberries, blueberries, raspberries, granulated sugar,

cornstarch, lemon juice, vanilla, salt, and a dash of cinnamon(this is in addition to the

1tsp added to the crisp topping). Pour the mixture evenly into the prepared baking dish.

3. Make the topping:

In a food processor or using a pastry cutter, combine oats, brown sugar, flour, cinnamon,

and salt. Add in the cold butter and pulse 10–15 times, or until the mixture becomes

crumbly. (If using a pastry cutter, work the butter in until coarse crumbs form.)

4. Assemble & bake:

Sprinkle the oat topping evenly over the berries. Bake for 40 minutes, or until the

topping is golden brown and the fruit is bubbling. You can also divide among ramekins

for individual desserts as pictured above. Bake time may vary a few minutes.

5. Cool & serve:

Let cool slightly before serving. For the best experience, serve warm with a scoop

of Tillamook Vanilla Ice Cream☺️

Notes & Tips

• Frozen berries can be used—no need to thaw! Add 5 extra minutes to the bake time.

• Make it gluten-free by using certified gluten-free oats and a GF flour blend.

• In our house, the secret ingredient is plenty of cinnamon—don’t be shy!

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