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Triple Berry Crisp

  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x




  • 2 cups strawberries, hulled and quartered
  • 2 cups blueberries
  • 2 cups blackberries
  • 2 tablespoons cornstarch
  • ½ cup granulated sugar


  • 1 cup old fashioned rolled oats (gluten free, if necessary)
  • ¾ cup oat flour (gluten free, if necessary
  • ½ teaspoon kosher salt
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¾ cup pecans
  • 7 tablespoons olive oil


  1. Preheat oven to 375 degrees F.
  2. Make the filling. In an 8 inch square pan, stir together berries, cornstarch, and sugar.
  3. Make the topping. In a large bowl, stir together oats, oat flour, salt, sugars, and pecans until combined. Add the oil and stir until clumps form.
  4. Pour the topping over the berries in the pan. Smooth into an even layer. Place pan on a baking sheet in case the crisp bubbles over.
  5. Bake for 40-50 minutes until golden brown on top and juices are bubbling. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Crisp may also be frozen in airtight containers for up to 3 months. Thaw in the microwave in 30 second increments until warm.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes