top of page

Summer Triple Berry, Double Crust Crisp à la mode

It’s summer and we’ve got 3 digit temps to prove it! Fortunately that also means such lovely fruits and veggies on the market stands.

So this week, I made my favorite triple berry crisp.

But instead of just putting all the buttery good stuff on the top, I line the pan with it, load the berries in the middle and finish with the crumb on the top as well.

Think of a delicious oatmeal buttery cookie with delicious berries in the middle….only better because it’s a la mode.

So I’ll be honest, this one’s for a cheat day. The crisp is insanely delicious and to no small part due to the 2 sticks of butter I use. The good news is, no one’s asking you to eat the whole bloody thing in one sitting!

This will serve 8 people for one serving good with plenty of leftovers for day 2. Ask my minions! They’ve been gobbling it down with ice cream for 3 nights in a row. Who’s complaining!

And I’m telling you – don’t try skimping on that butter unless you want saw dust for the topping. AFTER ALL! IF AIN’T GOT BUTTER, IT’S NOTHING TO HOWL ABOUT!

Eat responsibly! And savor…each…bite.



Recipe for

Summer Triple Berry, Double Crust Crisp

Shopping list :

Berry filling:

3 cups fresh blue berries

2 cups black berries

2 cups raspberries

4 tbsp. sugar

2 tbsp. cornstarch


2 cups all-purpose flour

2 cups old fashioned rolled oats

1-1/4 cup light brown sugar

1-1/2 tsp ground cinnamon

6 good slashes of freshly ground nutmeg (1/2 tsp)

2 sticks unsalted chilled butter

Vanilla ice-cream to serve

Also required is a 9” x 13” pan and non-stick spray.


Berries: Wash, pull off any stems and drain in a sieve.

Butter: Cut butter into pea-sized pieces and set aside.

Method: Preheat the oven to 350 deg F

Berries: In a large mixing bowl, toss together the berries with the sugar and cornstarch.

Crisp: In a separate bowl, measure all the ingredients for the crisp. Add the butter and with a pastry cutter or clean hands massage the ingredients until it resembles soft breadcrumbs and all the flour is incorporated with no dry patches.

Spray the baking pan with non-stick spray.

Spread half the crisp ingredients at the bottom of the pan and with clean hands press down to line the pan.

Add all the berries and spread out in the pan.

Top with the remaining crisp ingredients and even out. You can allow of the berries to peek through, no problem!

Bake for 40 minutes.

INCREASE the temperature to 375 deg F. and bake for another 15-20 minutes until the top is a light golden brown.

Best made several hours ahead of serving to avoid the berries being runny. I usually make it in the morning to serve company for dinner.

To serve: Preheat the oven to 250 deg F. Pop the pan back into the oven for another 30 minutes. Enjoy with vanilla ice-cream!



bottom of page