Triple Berry Crisp

“Live in each season as it passes; breathe the air, drink the drink, taste the fruit…” – Henry  David Thoreau

The berries have been just so good this year.  After plucking some from the refrigerator, I realized it was time for their brightness  to be matched with a buttery crumb.  On went the oven.  Even as the months get warmer, I don’t hesitate to bake up a fruit-based dessert such as this triple berry crisp.

In this recipe, I combine strawberries, raspberries, and blueberries because they’re delicious alone but even more so when combined.   As they bubble and thicken in the oven, the berries mingle, some burst, but quite a few remain whole in their form.  In the end, those berries peek through the topping and invite you to dish their section onto the dessert plate.

Ingredients

Fruit Filling

1 pound fresh strawberries
1 pint fresh blueberries
6 ounces fresh raspberries
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon apple cider vinegar

Crisp Topping

8 tablespoons (1 stick) unsalted butter
¾ cup old-fashioned oats
½ cup chopped pecans
¾ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup granulated sugar
½ teaspoon kosher salt
¼ teaspoon ground nutmeg

If you’ve ever wondered about the difference between a strawberry crisp and a blueberry cobbler beyond the choice of fruit, the key is in the topping.  A cobbler top tends more toward biscuit, while a crisp features a crunchier topping that generally includes oats and sometimes nuts.  Omit the oats and nuts, and you have the streusel-style topping of a crumble.  They each have a place at the table, but this triple berry filling just called to be part of a crisp.

For this recipe, begin by preheating the oven to 350 degrees.

Next, prepare the fruit by washing and drying it thoroughly.  Hull then thickly slice the strawberries. Some may only need to be halved.  Leave the blueberries and raspberries whole.  Combine the berries in a large mixing bowl with the sugar, cornstarch, and vinegar, allowing it to sit while you prepare the topping. The touch of apple cider vinegar takes the place of traditional lemon juice and balances out the sweetness.

Melt the butter and set aside.  I like to break down the oats a bit rather than adding them whole to my topping, so I pulse them in a food processor until they are coarse pieces.  Repeat the same process with the pecans.  Add them both to a mixing bowl with the flour, sugars, salt, and nutmeg.  Fold the melted butter into the mixture and use your hands to form a crumble style topping.

Spoon the fruit and any juices that have accumulated into a 9” x 13” or slightly smaller rectangular baking dish and spread evenly.  Distribute the crumbs on top, leaving small areas of fruit uncovered throughout, as this aids in helping the fruit cook well and thicken.

Bake for about 30 to 35 minutes or until the topping is lightly golden, the fruit is thickened, and the juice has been actively bubbling for a few minutes.  Allow to sit for at least 1 hour before eating, as this allows the fruit and their juices to set.

Serve on its own or top with ice cream or whipped cream.