This delicious dish did not last long in my house, mainly because I ate it for breakfast more than once! I didn't feel guilty though because a mindful serving size contains oats that provide important protein and fiber that I need as a vegetarian and the berries are packed full of Vitamin C and vital minerals everyone should consume.
My kids were not about to eat a whole strawberry once baked because “it looked weird” so I suggest removing them to add into a smoothie later or cut them down if you’d like to keep them. Cooking and baking at home allows me to control exactly what I put in my body which means I can alter an item in this recipe to fit my bodies needs and so can you.
Swap all-purpose flour with almond flour, use peaches instead of berries, and replace animal protein with vegan butter. The options are yours to enjoy.
Triple Berry Crisp
1 ½ cups all-purpose flour
1 ½ cups rolled oats
1 ½ cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cups butter - cut
4-6 cups frozen mixed berries
5 tablespoons white sugar
3 tablespoons cornstarch
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, add 4 cups frozen mixed berries, 5 tbsp white sugar, 3 tbsp cornstarch, and 3 tbsp lemon juicer; set aside. 4 cups of mixed berry makes more crisp than berry, add 1-2 cups more if you want more berry!
In a separate large bowl, combine flour, salt, sugar, oats, sugar, cinnamon, and optional nutmeg. Cut in butter using a hand mixer or two forks in opposite directions, until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.