This chicken dish has a distinct Balkan flavor thanks to the spices. Delicious and simple dish. Serve with fresh potatoes, rice, or pasta.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
Ingredients
- 1 ½ cups fresh blackberries
- 1 ½ cups fresh raspberries
- 1 ½ cups fresh blueberries
- ¼ cup white sugar
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 ½ cups packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups cold butter, cubed
Instructions
- Gather all ingredients.
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- Preheat the oven to 350 degrees F (175 degrees C).
- Gently toss together blackberries, raspberries, blueberries, and white sugar in a large bowl; set aside.
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- Combine flour, oats, brown sugar, cinnamon, and nutmeg in a separate large bowl. Cut in butter with 2 knives or a pastry blender until crumble mixture resembles coarse crumbs.
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- Press 1/2 of the crumble into the bottom of a 9×13-inch pan.
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- Cover with berry mixture. Sprinkle remaining crumble over berries.
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- Bake in the preheated oven until fruit is bubbly and the top is golden brown, 30 to 40 minutes.
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- Serve with whipped cream. Enjoy!
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Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 113 mg |
| Sugars | 17 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great was super easy
Tragic waste of fresh berries. Way too much butter. It was a sodden, greasy mess. Flat and gooey and disgusting.
My family ate every crumb. I served it with vanilla ice cream. I also reduced the amount of flour and increased the butter. This is a great recipe for entertaining. It is so easy to prepare.
I made this a few weeks ago and ate almost the whole pan myself over a few days. Since then I have been dreaming of it. I use about 1 1/2 times the amount of fruit just because I like a lot of fruit. It’s amazing with zero changes. This is definitely a keeper!
I put the dry ingredients in the food processor with butter to mix, took a couple pulses. So easy but really delicious. This is my new go to recipe.. used penzey’s baking spice instead of cinnamon. I bet this would be great with apples, peaches, mangos, whatever. Thanks!
Delicious exactly as is
Loved the crust and the crisp!
It is delicious and easy to make. I,used raspberries and blackberries from my garden and it turned out great.
Simple, quick and a crowd favorite
Family favorite. Delish!
August 2023 update- the topping is too dry using less butter. This is wonderful. I modified it and would do a few things differently next time, but you really should try it if you’ve got a hankering for fruit crisp. I used fresh blackberries, strawberries that weren’t as fresh as they should have been and peaches. The crisp is wonderful – I *only* used a cup of butter – but it needs more spice. I think I’ll try w brown sugar next time. I see more than 4 cups of fruit, but would use even more, the fruit to crisp combo
I love crisps! I’ve made this several times and we love it. I always make things with half the sugar a recipe calls for, and it’s still delicious.
I wish I could review this recipe without leaving a rating since there’s such a long list of suggested corrections and I’m glad I used them (i.e. I did NOT make this recipe as written the first time). However, I cannot. I kept the amount of fresh fruit the same (4 1/2 c), but added some sugar, water, and cornstarch to make sure it was nice and syrupy. I added a couple cranks of black pepper for zest and it was awesome. I reduced the flour, oats, brown sugar, and butter all by 1/2 c. I DID press about half of the oat mixture into the bottom of the pan and followed the rest of the method. Another note: underripe peaches still made the best blueberry-peach crisp with my adjustments. Just let it sit in the fridge for a day!
I read dozens of reviews and people who modified the recipes were usually scaling back on one or more crumble ingredients and/or adding more berries. I stayed with the crumble recipe as written but used a 3 pound bag of frozen triple berry blend. I added 2 t cornstarch to compensate for strawberries in the mix (juicier) and thawed them overnight in the fridge (nothing to drain in the morning). Used 2, 9×11 baking dishes, sprinkling 1/2 c Craisins and 1/2 c chopped pecans over 1 and leaving the other as described above. Baked 50 minutes for bubbly and brown. Not at all runny but not thick enough to be a bar as some described. Perfect balance for a delicious crumble! Thanks SO much to all the previous reviewers.
Outstanding every time! I follow the recipe exactly!
It’s the best berry crisp recipe. I love it! I added a bit of lemon zest to the berries
Delish! I cut out some of the sugar and butter. It looked like it was going to be a little dry so I added some concentrated berry tea I always add to my seltzer to make no calorie soda. It was divine! I agree with a previous post that said half the crumble on the bottom makes the dish.
I made this last night. Forgot to add the sugar to the fruit but it turned out fine anyway. I used frozen mixed berries, and they were not completely thawed. Since it’s just my husband and I, I used an 8 x 8 pan and cut the recipe in half. It made plenty of topping. I also melted the butter in the oven since my butter was frozen. It turned out great. We loved it!
Use less butter next time.
I think next time, I will add alittle less sugar as it was pretty sweet. I used large rolled oats which made it more dense and yummy. Highly recommend and easy
1 1/2 butter insane i change it to some oil instead