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Triple Berry Crisps

This Triple Berry Crisp features a luscious blend of blueberries, blackberries, and raspberries, brightened with orange juice, lemon, and a hint of crystallized ginger. It's topped with a delightful, gluten-free friendly crumbly almond-flour streusel, baked to golden perfection. Perfect as a warm dessert, especially with ice cream.
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Course Snack
Cuisine American
Servings 8 people
Calories 1719.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Baking Dish e.g., 9x13 inch or 8 individual ramekins
  • 1 Measuring Cups and Spoons
  • 1 Pastry Blender or fingertips for cutting in butter

Ingredients
  

Main

  • 2 cups blueberries
  • 1 cup blackberries
  • 1 cup raspberries
  • 2 tablespoons cornstarch
  • 2 tablespoons packed brown sugar
  • 1/4 cup orange juice
  • 1 tablespoon chopped crystallized ginger
  • 1 tablespoon finely grated lemon rind
  • Cooking spray
  • 1/2 cup all-purpose flour or same amount in millet flour or brown rice flour
  • 1/2 cup packed brown sugar
  • ¼ teaspoon salt
  • 2 1/2 tablespoons chilled unsalted butter cut into small pieces
  • 1/3 cup ground almonds

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish (or 8 individual ramekins) with cooking spray.
  • In a large mixing bowl, combine blueberries, blackberries, raspberries, 2 tablespoons cornstarch, 2 tablespoons packed brown sugar, 1/4 cup orange juice, 1 tablespoon chopped crystallized ginger, and 1 tablespoon finely grated lemon rind. Gently toss to coat the berries.
  • Pour the berry mixture evenly into the prepared baking dish or ramekins.
  • In a separate medium bowl, whisk together 1/2 cup flour (all-purpose or gluten-free alternative), 1/2 cup packed brown sugar, and rac{1}{4} teaspoon salt for the topping.
  • Add the 2 1/2 tablespoons chilled unsalted butter (cut into small pieces) to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
  • Stir in the 1/3 cup ground almonds into the topping mixture until well combined.
  • Evenly sprinkle the prepared topping over the berry mixture in the baking dish.
  • Bake for 35-45 minutes, or until the topping is golden brown and the berry filling is bubbly around the edges.
  • Remove from oven and let cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly.
  • Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For a vibrant flavor profile, ensure berries are ripe and fresh. If using frozen berries, do not thaw completely before mixing to prevent a watery filling; the cornstarch will thicken it during baking. The key to a perfect crisp topping is to work the butter into the dry ingredients until coarse crumbs form, avoiding overmixing to maintain a tender, crumbly texture. The crystallized ginger and lemon rind add a bright, warming complexity that elevates the classic berry flavors. Serve warm with a scoop of vanilla bean ice cream or a dollop of crème fraîche for an indulgent finish.