Triple Berry Crisp

I have made this several times this summer. Always changing one thing or another. I have made it with all berries,some with peaches.Recently made it with just peaches and it was great.I usually use only 1 cup of butter and 1 cup of brown sugar. Fruit is natually sweet, and I try to cut the fat down as much as possible and still have a good taste, anything less than 1 cup of butter doesn't seem to taste as good. This is a very good recipe to have on hand.

Just took this out of the oven. Very good. I used 3 bags of frozen berries; strawberries, blueberries, blackberries and raspberries. I just thawed, rinsed and drained them in the collander and then used Splenda instead of sugar. I also cut back on some of the brown sugar. I added a bag of pecan pieces to the crumble mixture. Before placing in the oven I added a mixture of cinnamon and Splenda over the top of the crumble and baked. Delish!!!!

very easy to make and very yummy! use 2 cups of each fruit that your using and only 1 cup of butter, that would be my only suggestions! My husband LOVED it!! Thanks!

I was thrilled with the way this recipe turned out. Most crisp recipes just call for a crumb top, but this one was outstanding with a crust bottom. Everyone loved it. My daughter-in-law said it tasted like oatmeal cookies with fruit. I used 3 pints of frozen blueberries, thawed. Can't wait to make it again. Will try other fruits.

I absolutely loved the crisp topping for this dessert. I will definitely make it agaIn. sooo easy! I had no fresh fruit around so I used a frozen bag of Rhubard/Strawberry mix - thawed it out and went with it. Delish!

This was excellent! Used one bag of (thawed) mixed blueberries, blackberries and raspberries instead of fresh and it turned out perfectly.

This is SO good! We ate if warm out of the oven with a little vanilla ice cream, mmmmmm! I did make some changes: used whole wheat flour and frozen berries, and also didn't "cut" the butter into the mixture just melted it a bit and mixed it in, it was fine. I didn't realize I was out of brown sugar, so used white (1 .25 cups instead of 1.5) and rather than mix the berries with sugar I used honey. I added a few more shakes of cinnamon and nutmeg too. Will definitely make these again! Everyone loves them!

Hubs loved this and promptly rated it 4-stars. I, however, was somewhat less impressed, but we'll keep the four star rating simply because it can be tweaked to appeal to personal preferences. I used raspberries, blueberries and strawberries, more than called for. Yet there still was too much of the crumb mixture - way out of proportion here. Half the amount of the oatmeal mixture would be plenty, and you could do with even less than that if you limited it to the topping only, skipping the crust altogether, which would be my preference. I'm thinking that the high ratings here are for this recipe AFTER the reviewer made their personal changes.

I modified this recipe so much that it is almost completely different. The reason is I was in the beginning of Phase 2 on the South Beach Diet and needed to make a treat for my birthday, knowing that cake was not an option. :) I made a lot of substitutions... here they are: 3 cups of cherries, & 3 cups of blueberries; granular Splenda instead of white sugar; also added 1/2 tsp vanilla extract & 1/2 tsp almond extract, plus 3 tbsp arrowroot (cornstarch substitute) for thickening to make not so runny. For crumble/topping mixture, I used the amount of oats called for, but also added 1 cup of chopped almonds (for more nutrients and crunch!); whole wheat flour; Splenda brown sugar blend; doubled the cinnamon (2 tsp); doubled the nutmeg (1 tsp); and lastly, used Smart Balance 50/50 blend instead of butter. This recipe is obviously flexible. I didn't make it the original way before modifying it drastically, so I was a bit nervous that it wouldn't be good, but it was SOOO tasty, and I felt so healthy eating it, although it didn't taste "diet-y". My friends at my birthday party loved it, and they certainly weren't on diets. I would recommend this portfolio of revisions to anyone looking for a tasty healthy version. Enjoy!!!

This is an excellent recipe. I've even forgotten to add the cinnamon and nutmeg and it was still great. I've made it with blueberries only, with three berries, and with peaches and blueberries. All were excellent. I've tossed the fruit with Splenda instead of sugar and couldn't tell any difference. I've also used whole wheat flour instead of regular---also just as good. Do grease the baking dish with Pam or the bottom crumble will stick! And don't press the bottom crumble in too hard, for the same reason. Also definitely toss the fruit with 1 TBSP of instant tapioca or cornstarch to thicken the filling a bit, otherwise it can be runny or loose. You can also use almost double the fruit for a 9x13 dish; if you use the amount stated in the recipe, you end up with too much topping in relation to fruit. I suggest using cold butter cut into small cubes, not melted butter, to make the topping. Use a pastry cutter and if your hand gets tired of that, alternate with quickly pinching the mixture with your fingers. You get a much better consistency to the topping with cold butter. Also, I know some people reduce the butter, but I've made it both ways and the full amount of butter is really part of what makes this recipe so exceptional. This crumble is better the next day, so I always make ahead if I'm serving it to guests. Enjoy. :-)

An excellent recipe, but I have a few tips to share. First of all, I've seen several people recommend that the butter be melted instead of cut into the crust/topping. I have tried it both ways, and even though it is a bit more time-consuming, you will get a better result if you cut in the butter. I also recommend that you grease the bottom of your baking dish with shortening...it will help to keep the crust from sticking to the bottom. I bought frozen unsweetened berries (a mix of strawberries, blueberries, and raspberries), and thawed them in a colander in the sink, to allow the water and juice to drain as they thawed. Once they were fully thawed, I rinsed them with cold water and drained well again before adding the sugar. Once you add the sugar to them, they will juice up again...but don't drain again...that juice will make a nice syrup while baking. Finally, the amount of crust/topping is a bit much...you could cut the amount by a quarter, or even a third, and still have plenty enough.

Maybe this would work better with frozen berries so that there would be more juice in the filling. The overall effect was dry, and I couldn't have eaten it without a scoop of vanilla ice cream with it. I would only use half the topping (with less butter) and only put it on the top. There just wasn't enough berry flavor under all the flour and oats. Next time, I will leave out the nutmeg, even at a half teaspoon it overpowered the crisp (my nutmeg was very fresh). Without several changes, I wouldn't make this again.

YU-MMY! This was really good. One of the better crumble crusts that I've made. I didn't have fresh berries, so I had to use frozen berries, which tend to have a lot more juice. So I sprinkled a little "minute" tapioca in the bottom before I put the berries in and that did the trick wonderfully.

EXCELLENT! One of the best dessert recipes on this website. Super easy to make. It almost turned out more like a fruit cookie bar than a crisp, and that's not a critcism. It was just wonderful. I used only blackberries and Blueberries (it's all I had), they were very fresh. I added two teaspoons of corn starch in with the sugar on the berries. As some people suggested, I only used 1 cup (2 bars) of butter, softened them in the microwave and then cut them into the topping mixture. I also only used 1 cup of brown sugar. The finished product was plenty sweet and tasted fabulous served with a premium vanilla ice cream. I had NO PROBLEMS with this recipe being runny--I'm not quite certain what other people are doing to make it that way. The crisp looked delicious and served beautifully to 14 guests over for a BBQ/swim party who gobbled it up. I can't recommend this recipe highly enough.

Great recipe!! Never thought to add crisp on top AND bottom! perfect! Just follow other reviewers suggestions and DOUBLE the berries (or you'll get more of a bar) and use only 1/2 - 2/3 the amount of butter (or it will be too greasy). 5 stars with those two alterations...MMMMMM!

This was very good! and so easy. I used a mix of blueberries and raspberries as that is what I had on hand. As it is apple season I am going to give this a try with apples and a little cinnamon. Going in to the 'do'er again' folder.

Absolutely loved this recipe. I had 6 cups of wild blackberries I wanted to put to delicious use and found this recipe. Since I wanted to make 2 crisps in (2) 8 x 8 baking pans I changed the recipe a bit as follows. TURNED OUT AMAZING!! Let the people I shared this with wanting MORE :) thanks for a great recipe!! 8 x 8 baking dish 3 cups fresh blackberries 2 tablespoons white sugar 1 1/2 cups all-purpose flour 1 1/2 cups rolled oats 3/4 cups packed brown sugar 1/2 teaspoon ground cinnamon (plus a sprinkle or 2) 1/4 teaspoon ground nutmeg (plus a sprinkle or 2) 1 cup butter (melted)

Bake the bottom crust 5 min or until crispy before adding the fruit and top crumble. No other complaints! I used thawed& drained frozen fruits but I'm sure fresh fruits would be even more scrumptious!

This is the best crisp recipe in the entire world. Totally exquisite. I followed the recipe exactly OTHER than using HALF the topping mixture. All the other reviews are absolutely correct, for some reason the topping to filling ratio is screwed up in this recipe. And I am a topping phene. So either use twice the berries or half the topping. I used a square 8x8 pan instead of a 9x13, since it just looked like it would be such a thin layer of berries on the 9x13. I skipped the bottom crisp because it just seems unnecessary And how on earth will it "crisp" up if it's underneath? I'm sure it's good either way. I let the berries (handpicked blackberries) juice up with the two tablespoons of sugar while I made my topping. You bet I poured every last drop of that delicious syrupy goodness into the pan with the berries. I put a nice thick layer of topping on, so much that I couldn't see the berries at all, about a one-inch layer. There was still about half the topping left, so I just froze it for an easy crisp at some point in the future. I baked it for exactly 40 minutes. OH MY GOD!!! I have seriously never had more delicious crisp in my entire life. DO NOT reduce the butter! It is what makes this recipe so unbelievable. The butter (which I cut in cold, by the way), melts down into the berries, transforming them into some kind of heavenly substance. So don't change the recipe itself, just use more berries or less topping and you will have yourself a fabulous crisp.

I've made this twice now--both times using frozen fruit. The first one I made was strawberry, raspberry, blueberry and it was excellent. The second time with peaches and blueberries--again excellent. Just thaw the fruit first and mix in a tiny sprinkle of sugar (doesnt need it, really) and voila! I suggest melting the butter before you add it to the dry ingredients. Much easier. Since there are only the two of us, I halved it and baked it in an 8x8 glass dish. This is so easy and so, so good! A keeper!

I'm a huge fan of any type of crisp and I thought this one was really good. The only reason I couldn't give it 5 stars is I thought that the nutmeg just didn't fit well with the recipe - I could taste too much of it. I've also never made any other crisp with nutmeg before. Next time I will leave it out and I think it would be much better.

So this recipe was great! I only used 1 cup of brown sugar, but I could have stood more and still been fine. Stayed with the original amount of butter however and it turned out great. Would have been a lot better with whipped cream though!

we buy in bulk so I had this huge bag of mixed fruit I wanted to use up. I tried this and it turned out fantastic! I doubled the recipe and made two large pans. I froze one uncooked to use for a later time and baked the other. My husband who is very picky came back for seconds. I served it with vanilla ice cream and whipped cream. Hubby was so impressed he took some to his friend.

This is my staple berry crisp recipe! Frozen berries work well for me (unthawed). I reduced the butter to 1 cup + 2Tbl.. We like more berries per crust ratio, so I double the berries. And par-baking the bottom crust for 7-8 minutes seems to work well. Great flavor!

Easy and delicious! I also cut the recipe in half and used an 8x8 pan as another reviewer suggested. The measurements were perfect!

This is excellent! I used a frozen mix of raspberries, blueberries, and marionberries. The only thing I did differently was to coat my berries in a little bit of flour so the filling wouldn't be runny. Topped with vanilla ice cream, this is so delicious!

Not bad...DH loved the crust. I like the "cookie" type with the same crust and preserves a little better.

This was soooo delicious served warm. What a great end to our holiday meal! I halved the crisp ingredients because I only made the top crust. I used oil instead of butter and reduced that amount to 1/4 cup. I left out the nutmeg. I will be making this again! I served it with a scoop of vanilla icecream with some cinnamon sprinkled on top - Wonderful!

Oh my, my, my!!! This is absolutely to die for, I'm in Hog Heaven. I only made a half recipe as that was all the berries I had, but used them generously. That sucker was gone within a few minutes. Everyone loved it and wanted more. Followed the recipe exactly for the half recipe. I would absolutely not change a thing. Why would you fix something if it wasn't broken. Absolutely DELICIOUS!!! Thank you, thank you, thank you!!!!!!! This deserves 10 stars.

I used frozen berries and if you like berries you should use a lot (I used about 2 16 oz. bags and it wasn't many berries for the amount of crumble). My husband likes less berries and more crumble so it works for him. Melt the butter so that it's easier to combine with the dry ingredients.

This was great! I used 2 cups of raspberries, 2 cups of blackberries, and 2 cups blueberries; also increased the sugar in the berries. Thanks for sharing this wonderful summertime treat!

Make Changes!! There's lots of crisp topping here, it's too much. I used 2 cups fresh blueberries with 1 1/2 cups fresh peaches (diced). Put 2 tbsp fresh lemon juice on the fruit. I reduced the brown sugar to 1cup (fruit is already sweet), and used 1 1/4 cup each of oats and flour. YUM ! With a few changes this recipe is a winner.

Made this recipe last night and just love, love, love it. I used 8 cups of the frozen berries and let them thaw for about an hour and drained the juice. This recipe calls for 4 1/2 cups of berries but even the 8 cups didn't overload it or make the crust soggy. I will definitely make this again and again!

The only changes I made was that I used a bag of thawed and drained mixed berries (blackberries, blueberries, and raspberries) and also used fresh blackberries as well. This recipe is super easy and my guests loved it! Best served warm with vanilla ice cream or fresh whipped cream. Next time I'm going to try fresh peaches and blueberries just for something different!

Very good. I did reduce the brown sugar (used only 1 cup) as suggested by others and increased the ground cinnamon to 1 1/2 teaspoons. Plus reduced the butte to 1 cup. I used frozen berries and tossed them with the white sugar (actually used Splenda) and added a little cornstarch. It was delicious - not too sweet but very flavorful!! Thanks Polly!

Would give 5 stars but had to change a bit. Used half of the butter, 1 cup of brown sugar and a lot more fruit. Yummy and a keeper!

I made apple crisp with this recipe. It was delicious. I think I'll cut back on the topping a bit for my personal preference. I also left out one stick of butter, again personal preference. Thank you for posting this wonderful recipe!

WOW!! I used fresh blackberries and raspberries and this was soo amazingly delicious!! Easy to make, too! The only problem I had was spreading the crust on the bottom of the pan and found it worked the best to spread it with my hands. I will definitely be making this again!! Thanks a million for the recipe!

I made this with black and red raspberries from my garden and followed the recipe exactly. What a disappointment. I thought it was way too sugary and greasy...the huge amounts of butter and sugar were a tip off but I relied on others comments and decided to try this anyway. I normally eat a very healthy diet, low fat and low sugar. What a waste of fresh berries!

I used the frozen mixed berries from Costco. Still came out fantastic, as always.

This was really yummy! I just used frozen mixed berries. Serve it with ice cream of Cool Whip.

I used 6 cups blackberries and only 1 cup of butter like others suggested. This was my second time making this and its a keeper!

I made a 1/4 batch in 4 ramekins. I put the full amount of berries on top of the crust, no sugar, added the topping and baked for 20 min. Really good! Second time I made them I cut the butter in the crust to 1/4 C - that's 1 T per ramekin. Still really good. Thanks Polly!

Just tried this recipe and it as great. I used the same berries and also added strawberries. I think this be fantastic with peaches. The crust was delicious. I used some advice from other reviews: added a little flour to fruit mixture, added extra cinnamon and nutmeg, and added walnuts on top.

I loved this recipe!!!! It was a smash at a friends birthday party.

This recipe is AMAZING!!! I use all fresh black raspberries and it was heaven! I did cut the butter to 1 cup (and I used margarine...it's what I had on hand) and quick cooking oats rather than rolled oats (again, what I had). I would consider letting the berries sit in the sugar a little longer before putting them on the crust to allow them to get a little juicier, but it will be made many times over! I can't wait to try other fruits!

This recipe is amazing! The first time i made it with real berries and it turned out amazing. When i made it the second time with mainly frozen berries it was a little bit too juicy for my liking! Definitely an amazing recipe either way!!

This turned out really good! Very simple yet always a crowd pleaser. I would suggest 2 cups of each fruit though, 1 1/2 C of the three left it a little thin in the 9x13 pan. Served it with warm "British style" custard instead of cool whip, for me it makes it seem more like what my nanna made, but that's more of a "fall treat" as opposed to summer. Edit: this became a family favorite and something I've been asked to make for get-togethers many many times! I use variants of fruits depending on the season, strawberry blackberry, raspberry and blueberry are my go to though. By far this is the best recipe I've found!

Delicious!!! Great top and bottom crust. I reduced the amount of butter and brown sugar and it was still sweet. I cut it in half and used a round pie plate. I used 1 bag of thawed and drained mixed berries from the dollar store. Next time I will add a bag of peaches too.

I really liked the taste of this dessert. The crisp part was exactly what I was looking for when I found this recipe. I only game it 4 stars because I like my berry crisps to be more juicy. When finished with this, I could almost have cut the crisp into bars and served them that way. Next time I will either double the berries or halve the crisp. I did bake longer than required so that the dough would be cooked all the way through. I also added rhubarb to the berries to make a tart/sweet combination. Definately worth trying!

Excellent and exactly what I was looking for...crunchy oat topping..I read a lot of the other reviews and only made a couple changes to my taste..although the original I'm sure is scrumptious :) I used 1 cup of butter, melted first and added to the other dry ingredients. I also did not toss the berries with sugar initially. There is enough sweetness in the crumble mixture. I used combo blue/black/rasp and baked 40 min. Yum Yum. Definitely making again..

This was sooo good! I used a bag of frozen berries (including cherries) from Trader Joes, and added a handful of additional blackberries. Cut down on the sugar (next time I will omit the white sugar altogether, the berries were plenty sweet). Used whole wheat pastry flour instead of white. Also didn't use all the butter. This was so good!! It was gone very fast too. Can't wait to make it again.

Just about as good as cobblers come! I used frozen mixed berries and it was STILL amaaaziiing!

Used two 16 oz bags of frozen mixed berries. It was DELISH!

REALLY EASY and very tasty..especially if you prefer a sweet, crumbly/crunchy type of topping instead of a cobbler/pastry type. I used some strawberries too to fill in for a shortage on the other berries..."quadruple" berry crisp is great too! I would add "GREASE the bottom of the pan"...mine stuck! And I don't agree with the description...it is not very attractive looking. I will make it again for my family but not for guests.

My search for the best cobbler recipe is over! Ok, technically a crisp, I loved it and so did my family. I did cut the butter to 2 cubes melted, and would cut the brown sugar down a bit. I had only blackberries and used about 5 1/2 cups that I cooked slightly with 1/2 cup sugar and 2 T. cornstarch. It did kind of end up like a breakfast bar, but oh, so good. You could use any fruit. Thanks so much! I will use this over and over.

This was so, so good...just a little too sweet for me. I'd probably reduce the brown sugar to 1 cup next time just for personal preference. Great crisp recipe...thanks!

Very yummy! I made it using fresh peaches and raspberries (that's what I had on hand). While it's true that you probably don't NEED to use 1 1/2 cups butter, I figure if you're going to have dessert, then have dessert! Everyone loved it, and wanted seconds. We will making this again for sure :-)

Tasted like a very buttery oatmeal cookie with berries. This was an OK recipe. I cut back on the butter and cinnamon , but other than that, I made it by the instructions. It was WAY too buttery. I like the way that it had a crust and a crumb topping. I'll try something else next time or either cut way back on the butter if I do make this again. Adjustments made: 1.25 cups butter instead of 1.5 and 3/4 tsp cinnamon instead of 1 tsp.

So yummy and very easy. I took the advice of others and upped the berries to 2 C. each. I only used 5 T. of sugar and it was fine, as the berries were ripe and flavorful. I made the dough in the food processor and it turned out great, and there was a lot of it. Definitely a keeper.

I made this recipe for my sewing group, and they all raved over it! I used frozen blackberries and raspberries, leaving out the blueberries, and it was really, really good!

This recipe is easy and tastes great every time and allows you to mix and match the berries. I've made it with the full amount of butter and then with half the amount and found the extra butter unnecessary.

Very yummy! I followed the directions except that I didn't have raspberries so I just added more blackberries and blueberries. I also put the butter in the microwave to get it to soften quicker it made mixing the ingredients alot easier. Chopped pecans would be a wonderful addition to this already delicious crisp!

This dish was amazing!!!!!! I was skeptical because the reviews seemed inconsistent. But I have to say I was wowed by this recipe. Here is what I did. I used 2 cups of each kind of berry instead of 1 &1/2. I did not completely thaw the berries. Because I bumped up the amount of berries I added 6 tbsp a of sugar instead of 4. I also added 2 tbsp of minute tapioca to the berry mixture. This stops you from getting runny berries. I was skeptical about the amount of butter at first. Initially I added 1&1/2 stick of butter but it wasn't enough so I added the second stick of table soft butter. I also added a tbsp of vanilla extract to the crust. I really took the time to work the crust by hand that it became a dough consistency. I then cooked the bottom crust separate for 20 minutes before adding the berry mixture & top crust so the bottom wouldn't be soggy. I baked it in a 9x13 aluminum tray for easy clean up & covered the tray in crisco as suggested by another reviewer so the crust doesn't stick. After I cooked the bottom for 20 minutes. I added the berry mixture and the crumbled the rest of the crust on top. Many reviewer said they had too much topping left over. I did not find that to be true at all. I had the perfect amount. But I also did not skimp when I layered the bottom. I did cook this for 40 minutes & broiled the top for 5 minutes to get it a deep golden color. This crisp can be served hot or cold & is great with whipped cream. A real crowd pleaser.

So Good! Used two packages of frozen triple berry mix and it was a few ounces more than called for but just enough actually. I thought it called for a lot of butter (3 sticks) but used it anyhow and mixed all the dry in the food processor. Served this to company and had it cooking while we ate dinner, with fresh whipped cream on top and they loved it, my husband who never eats dessert had a tad and had to have more absolutely loved this and had more last night as well and I think it's the best i've ever made. If you like the crumble more on the soft, moist kind of gooey side then this is for you! The top is pretty crumbly but the bottom layer is the soft gooey part...delish!!

This crisp was delicious! I used blueberries and peaches instead of all different berries. I used at least 5 cups of fruit, instead of 4.5. I cut down on some of the ingredients because it does make too much as other reviewers have suggested. I used: 1.5 cups flour, 2 cups oats, 1 cup brown sugar and 1 cup butter. I would recommend eating it warm with some vanilla ice cream!

For the love of all that is holy do not make this stuff. It is so delicious that you won't be able to stop eating it. I made mine according to recipe except I used fresh strawberries and fresh blueberries probably totalling about 5 cups. Its freakin' amazing. Seriously don't make this!

Great recipe - used a frozen triple berry mix (thawed and drained berries)and it came out great!

I've always found that if I am using frozen fruit for the crisp adding a couple tablespoons of flour to the sugar/fruit mix tends to thicken up the juices from the fruit. I can't think of the right word to use but I liken it to fruit pie filling. I've just sprinkled the flour over the fruit before mixing everything together but if you are worried about the flour clumping, mixing it with the sugar first may alleviate that issue. My in-laws used to have an Italian plum tree and would give me so many plums I didn't know what to do with them. I cut them in half, took the pit out, froze them and they made the most incredible fruit crisp. The skin from the plum made a lovely texture and color. My favorite by far!

This is truly a "delightful" recipe! I used two cartons of fresh blackberries, two 12-ounce bags of frozen raspberries and two 12-ounce bags of frozen blueberries (can't wait for fresh berries to come back in season), upped the sugar a bit...probably to just under 1/2 cup... and baked for 50 minutes...as I said, "delightful". Everyone loved this. I did serve it warm with vanilla ice cream, but I enjoyed it best all by itself. Thank you for sharing this recipe!!

Heavenly!! This has fast become a family favorite. (I added some chopped walnuts to give it a little crunch.)

Delicious! This is the perfect crispy crisp!

This is one of the best crisps I know. I have tried several different berries and they are all good. Yesterday I made it with only fresh blueberries. I didn't add the white sugar to them. It didn't taste overly sweet. It actually tasted healthy...lol

Wow! This was wonderful! I basically halved the recipe except I added extra berries, and less butter and brown sugar. I probably used roughly 4 cups of fresh blackberries and strawberries combined. I only used 1/2 cup of butter, but I melted it in the microwave before adding it to the dry ingredients, and honestly, I probably could've gotten away with even less butter than that--the topping was plenty moist. I only used 1/2 cup of brown sugar and I tossed in about 1/3 cup of chopped walnuts for added crunchiness in the topping. Instead of baking this in one big pan, I used four 6oz ramekins for individual desserts. I made this for just for me and my husband but I'm socking this recipe away for the next time we have guests...it's that easy, and that good! Plus, it's super pretty (and AMAZING with vanilla ice cream!!!) :) No, seriously, it's good--try it. :)

I made this recipe exactly according to the recipe and the crisp was excellent. Next time I will take the advice of others and cut back a bit on the sugar and butter. I feel like the butter could have been cut maybe even in half. This recipe is definately a keeper though. Eventually I taylor all recipes to our tastes but I like to see how the recipe is in its origional form first.

Very good!! I used frozen berries & added a bit of flour so they wouldn't be runny/watery. I also added 2tbs sugar to the berries. Served warm with vanilla ice cream.

Very good! I only had frozen fruits and it was just as good(I just drained them well). I put this in my recipe box. :)

This was absolutely loved and raved about by everyone who tried it. I myself didn't care for the nutmeg flavor in the topping and I may cut down on it next time. But my husband who is not a big dessert person, had seconds and couldn't stop talking about how good it was. Also, I used frozen berries as fresh are just too expensive in our part of the country!

My daughter, a 12 yr old, made it and it was wonderful!

Absolutely a 5 star recipe. Easy and delicious. I used 2 bags of frozen mixed berries and had this in the oven in less than 10 minutes. My husband raved about how good it was. Try this recipe--it is a keeper!!

Awsome dish! If you love the "crisp" part of fruit crisps, then this is for you! I used two cups each of the fruit (fresh, not frozen), just to fill up the dish I was using; it came out great - served it at a dinner party last weekend, and everyone wanted the recipe and took leftovers home! Will be making this for all my BBQ/Grilling parties!

This was delicious! I used 3 Tbsp sugar and 1 Tbsp flour to coat the berries, and cut the butter to 1 cup.

I made this with all blackberries, left out the nutmeg (I had none) and cut down the butter to 1 cup, and it was so good. Super easy to make. And so yummy warm with a scoop of vanilla ice cream.

This was beyond delicious. The only thing I changed, was that I cut back the butter to 1 C. Otherwise everything was great. Thanks for the fantastic recipe!

Wonderful! Like most others say...you might want to add a little more fruit. I used 6-7 cups of my freshly frozen blueberries. I also added lemon zest.:)Yummy! If you love crisp topping, this is the recipe for you! The more the better for me and there was still plenty adding the extra fruit! :) Family loved it!

yummy!! i did make mine a little differently than written. I halved the crumble recipe, and topped my fresh berry mixture with the crumble. I did not have a bottom crust, only berries. I also added a bit of vanilla to the crumble. Very tasty crumb topping that compliments the berry mixture very nicely. Will definitely make again and again and will try different fruits too.

First of all I halved the recipe for an 8 x 10 pan. We loved my "doctored" version. I used strawberries instead of blackberries. I did not add sugar to my wonderful fresh juicy fruit. I only used 1/4 cup of butter and half the brown sugar in the crumble. It turned out delicious. I will definitely make again.

I used all blueberries, we picked and froze them last summer, just ran under cool water to thaw them a bit. In our opinion this could use... more berries :) and some nuts, walnuts or pecans would be great. Other than that I really like it. I especially like the crust on the bottom combined with the topping. yummy

Everyone LOVED it. Only thing I left out was the white sugar and I used a frozen bag of mixed fruit.

For the longest time, crisps have been a favorite dessert of mine, but I only took the plunge and made one this last Thanksgiving. Given how good this was, I am now kicking myself for not preparing this sooner. This is a very easy dessert to prepare, and really tasty too. Great recipe!

This recipe was excellent! I used whole wheat flour instead of all-purpose and Splenda instead of real sugar. I used raspberries and blueberries. It was sooo good. Thanks for sharing!

perfect & fast

I follow this recipe exactly, but I chose to double the oatmeal topping because it didn't look like there would be enough for both a bottom and top crust. I made this while visiting my in-laws, and they loved it! I used fresh blueberries, and it was delicious! Thanks for a great recipe, Polly!

OMG this is great! I want to try this again using apples or peaches. I cut the recipe in half with great results. This is my new favorite crisp/crumble recipe.

This recipe is really easy to make. I made two modifications to the original recipe - I used all fresh raspberries (4 1/2 cups worth)since they are in season and we have them readily available and I sprinkled granulated sugar on top (just enough for a light cover. I didn't measure, it was maybe 2-3 tablespoons) to get it more crispy on top. I thought is was very "dessert" like, great flavor - I really enjoyed it. My husband liked it as well, but thought there needed to be more "crisp", so next time I will probably cut down on the raspberries (I'm going to try 3 1/2 cups) to get the ratio of crumble mixture to fruit more to his liking. I would recommend the sugar on top - it was nice and crunchy on top, even the next day.

Very good, although it was not crisp. I used peaches, sweet cherries and blueberries, which worked out beautifully. I also reduced the butter by 1/2 cup with no disastrous consequences.

Excellent! I have to say, however, that it goes against my grain to use this much butter and sugar. So, I substituted ½ c. olive oil for 1 of the cubes of butter. And, I didn't use the white sugar on the berries. And, I used fresh peaches + frozen triple berry mix (Costco). And, it was fantastic. Also, instead of the usual ice cream, I used full-fat Greek honey yogurt on top when serving it. I am definitely going to make my version of this wonderful dessert!

I used this crust with peaches. I tossed with the same amount of sugar as in the recipe, probably used about 12 fresh peaches. Everyone raved about it and still does... months after. A keeper for life!

Wonderful! Even my picky cobbler hating children loved this one!!!!! Pretty much followed the recipe but healthed it up a bit with some whole wheat flour, reduced butter (would have been even better with all the butter) and groundflax seed. These won't change the flavor dramatically and it was great. Thanks.