Triple Berry Double Layer Crisp

Usually when I make a fruit crisp it has fruit on the bottom with the crisp as topping, but this recipe calls for the fruit to be added between two layers of the crisp mix.  I had to make it.  In the interests of science you understand…

And really there is nothing better to promise sunshine on a May Day with snow deep on the ground than a warm crisp with summer berries?

Triple Layer Berry Crisp

Triple Layer Berry Crisp

Triple Berry Double Layer Crisp


  • 1 1/2 cups blackberries
  • 1 1/2 cups raspberries
  • 1 1/2 cups blueberries
  • 4 tablespoons white sugar
  • 2 cups all purpose flour
  • 2 cups rolled oats
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups butter

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×13 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.