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+ servings
Three Berry Crisp

Three Berry Crisp

Hollie Schultz
Berries fit the bill for all my requirements. Strawberries, blueberries and raspberries just scream summertime to me. 
5 from 1 vote
Prep Time 15 mins
Cook Time 3 hrs
Course Dessert
Cuisine American
Servings 10 servings
Calories 184 kcal

Ingredients
  

Topping Ingredients

  • 1 cup quick-cooking (not instant) oats
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 5 tbsp unsalted butter chilled and cut into pieces

Filling Ingredients

  • 3 cups strawberries
  • 2 cups blueberries
  • 2 cups raspberries
  • 3 tbsp sugar
  • 2 tbsp all-purpse flour
  • 1/4 tsp ground cinnamon

Instructions
 

  • Preheat oven to 375ºF. Lightly butter 10 individual oven-safe bowls OR an 8 x 8 inch OR 2-quart glass or ceramic baking dish.
  • Wash all the fruit and hull and quarter cut the strawberries.
  • Combine strawberries, blueberries, raspberries, 3 TBSP sugar, 2 TBSP flour and 1/2 TSP cinnamon in a large bowl. (NOTE: You could add blackberries too if you like them!) Evenly divide the berries between bowls or transfer to prepared baking pan.

TOPPING

  • Mix oats, sugar, flour, cinnamon and salt in a large bowl. Add butter and work into dry ingredients with a wooden spoon or pastry cutter until mixture is crumbly. Sprinkle oat mixture evenly over berries.
  • Bake 35 to 45 minutes for baking dish (or 20 – 25 minutes if individual bowls!) or until berries are bubbly and topping is lightly browned and crisp.

Nutrition

Calories: 184kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 60mgPotassium: 162mgFiber: 4gSugar: 17gVitamin A: 204IUVitamin C: 35mgCalcium: 22mgIron: 1mg
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