Triple Berry Crisp

Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI

Alright, the picture does not do this treat justice. We serve it with fresh whipped cream, but when we took a picture of it with the whipped cream, all you could see was whipped cream in a white ramekin (a little bit too much white). So it is pictured without whipped cream, but we strongly recommend serving it slightly warm with either fresh whipped cream or ice cream.

Whenever possible, we make our triple berry crisp with blueberries, raspberries, and blackberries from the local orchards here in Bayfield, Wisconsin (located in what affectionately is referred to as “the fruit loop”). While Bayfield is known for its apples (and its annual Apple Festival in October), its berries are something to behold. In season, we stock up and freeze as many berries as possible to enjoy long after the growing season and to create our own triple berry combination of blueberries, raspberries, and blackberries for our triple berry crisp. The ratio is about 4 parts blueberries to 1 part each of raspberries and blackberries.

The secret to our triple berry crisp, besides using Bayfield berries whenever possible, is the sweet buttery crumble with just a touch of cinnamon and nutmeg, which we also use to form a crust on the bottom of the ramekin so you get to enjoy the crumble until the very end. We hope you enjoy this as much as we (and our guests) do.

Prep Time: 30 Minutes

Cook Time: 55 Minutes

Total Time: 1 Hour and 25 Minutes

Servings: 8

Ingredients:

FRUIT FILLING:
8 cups mixed berries (we use blueberries, raspberries, and blackberries). Frozen fruit will work.
2 TBLSP sugar
1 TBLSP corn starch
CRUMBLE:
10 TBLSP melted butter
1 cup all purpose flour
1 cup rolled oats
3/4 cup packed light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Instructions:

Preheat oven to 350 degrees. Line a baking sheet with foil and place 8 ramekins on baking sheet. The ramekins I use are 4" x 2.5".
In large bowl, mix together fruit, sugar, and corn starch, and set aside.
In medium bowl, whisk together flour, oats, brown sugar, cinnamon, and nutmeg. Add melted and mix thoroughly. The crumble should be moist enough so it clumps when you squeeze it. Press a small amount of crumble mixture (1/2 to 1 TBLSP) to form a thin crust on the bottom of each ramekins. Bake crust at 350 for 10-12 minutes (the crust should just be starting to turn golden brown and you should notice some bubbling around the edges of the crusts). Remove ramekins from the oven and let cool for at least 15 minutes.
Once crusts have cooled, divide the fruit between 8 ramekins (the ramekins will be about 3/4 full). Top each ramekin with crumble (dividing remaining crumble between the ramekins). Place ramekins on foil lined baking sheet and bake on middle rack in oven for 40 to 45 minutes. If using frozen fruit, bake an additional 5 minutes.

Let cool for at least 15 minutes before serving. Serve with fresh whipped cream or ice cream, and ENJOY!

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