WEEKDAYS 1e|12c|p

Triple Berry Crisp

Mario Batali
Servings: 8
30 to 60 min
Part 1 of 2

Why force yourself to choose one fruit for this berrylicious dessert when you can have 3!

  • Ingredients
  • step-by-step directions
Triple Berry Crisp
  • 2 cups Blueberries
  • 2 cups Raspberries
  • 2 cups Blackberries
  • 1/3 cup Granulated Sugar
  • 1 tablespoon Limoncello
  • 1 tablespoon Cornstarch
  • 1/4 teaspoon Salt
  • Crisp Topping
  • 1/2 cup Flour
  • 1/3 cup Rolled Oats
  • 1/3 cup Brown Sugar
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 6 tablespoon Unsalted Butter
  • Raspberry Gelato (to serve)
  • Powdered Sugar (to garnish)
  • Preheat oven to 375°F. Lightly grease a 9x9 baking dish with Butter.
  • In a large bowl, gently toss together the Berries and Sugar. Make a slurry with the Limoncello and Cornstarch. Stir in to the berry mixture and transfer to the prepared baking dish.
  • Distribute the Crisp topping evenly over the Berries and bake for 30-35 minutes or until golden on top.
  • Remove from oven and allow to cool for 15 minutes.
  • Serve warm with a scoop of Raspberry Gelato and powdered sugar.
  • For the Crisp: Whisk together the dry ingredients until evenly combined. Blend in the Butter with your hands for pastry blender until pea-sized.


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