Tim requested a crisp for Father's Day dessert. With berries reasonable and plentiful, a crisp seemed like the perfect dessert. You can use any combination of berries, I used blueberries, raspberries and blackberries. I served this with my favorite homemade vanilla ice cream, Alton Brown's Serious Vanilla Ice Cream.
Triple Berry Crisp
Adapted from All Recipes
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 (175 degrees C).
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.
I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday's and Tuesday's at the Table.