We made this crisp with some leftover berries we had in the freezer. You know, that big Costco bag of frozen berries, it’s PERFECT for this recipe. Fresh berries are often more expensive anyway, so that’s why we decided to develop this recipe for you. We don’t need groceries costing more than they already do…anyway…Jump to Recipe
So what’s the difference between a crumble, a crisp and a cobbler? Well, I’ll tell ya!
CRISP: A deep-dish fruit dessert, refers to a fruit filling with a streusel topping made from sugar, flour, and butter. A crisp’s topping usually includes oats, which crisp up during baking and give it more of a crunch.
COBBLER: The most well known version in America, a cobbler is a deep-dish fruit dessert that is topped off with a biscuit dough. The topping may either cover the entire dish or be dropped on by the spoonful, allowing the fruit to peek through and earning it the name “cobbler” for its resemblance to a cobblestone street. Some will even use batter in place of biscuit dough.
CRUMBLE: A crumble is just a crisp without the oats in the streusel. It may feature nuts, but the streusel topping is usually a combination of butter, flour, and sugar.
This dessert is best esrved the day of, so after baking, leave it room temperature. Don’t put it in the fridge! It will be fine if you have a get together hours after you bake it. It’s not going to go bad in a few hours, but it will taste bad if you put it in the fridge and try to bake it again! It’s going to dry out.
Heat leftovers in the microwave, any more oven time is just too drying.
This pairs wonderfully with fresh whipped cream or cinnamon ice cream! Yum!
Triple Berry Crisp
For the filling:
- 9 cups frozen berries
- 6 Tbsp flour
- 6 Tbsp sugar
- 3 Tbsp lemon juice
- 2 tsp cinnamon
- pinch nutmeg
- pinch salt
For the crisp topping:
- 2 cups oats
- 1 cup brown sugar
- 3/4 cup flour
- 1/2 tsp cinnamon
- 16 tbsp butter, cubed
- Preheat oven to 350°.
- In a large bowl, mix berries, flour, sugar, lemon juice, cinnamon nutmeg and salt. Pour into a greased 9×13 baking dish.
- For the crisp topping, add all the dry ingredients to a bowl. Add the cubed butter and rub the mixture between fingers until the butter is pea sized. Or, you can mix in a food processor, don't over mix, just enough to make the butter into pea sized chunks.
- Pour the crisp mixture over the berries, bake until golden brown and bubbly, about 45-50 minutes.
- Serve immediately, or leave at room temperature until served later in the day. If you won't be serving it for a couple days, divide into separate servings and reheat in the microwave for about 30 seconds per serving.
Anyone else used to hate biscotti? Or maybe you currently hate biscotti. Maybe you haven’t had the right biscotti yet. I used to think they were disgusting, dry cookies. I was wrong people! So wrong! They are so good! And when you pair them with coffee, they’re even better. I think I just always happened to try a biscotti from somewhere that didn’t make them well. That plastic container at Target with the little dry biscotti made six months ago and frozen and thawed out to sell in the “bakery” section, not good biscotti! Come on, can we really call it a “bakery” section? I don’t think so…
I have dabbled with different versions of a pumpkin spice sauce over the years. Some tasted okay, but crystallized easily. Some did not have enough of that “spice” flavor. This one is the best I’ve ever made. It is creamy, spicy and holds well in the fridge. There is one problem though – it doesn’t last long! I made about 12 ounces and it lasted about three days because it is just so good, we were drinking more coffee just to use the yummy pumpkin sauce.
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