This is my second time making Triple Berry Crunch after I bought a charity cookbook recently. If you’ve read my previous posts you’ll know all about my cooking skills (or lack of) but I found this deliciously simple recipe that can be used as a sweet desert or a sneaky treat after a bad day. The oozing smell of berries alone really will leave you wanting more!
So let’s prep!
225g fresh blackberries
225g fresh raspberries
225g fresh blueberries
4 tbsp. white sugar
2 cups (about 230g) plain flour
2 cups (about 85g per cup) rolled oats
1 cup brown sugar (roughly 220g)
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup (225g) butter/margarine
2 tbsp. confectioners sugar
1 tsp vanilla extract
- Ensure you have a deep baking pan before beginning as there will be a large amount of mixture. I used a loaf tin as it has a nice amount of depth and I didn’t really have anything else to be honest. Any deep tin will be suitable.
- Keep an eye on how much sugar you use, if you don’t like sweet deserts then use less sugar as it may be too overpowering for you.
- When mixing the berries with sugar try not to squash them, keep them as firm as you can because they will turn to mush in the oven which then makes the mixture all soggy and very unappetising.
- To meet the expectations of the title you will need a crumbly texture, but to a certain extent. The first time I made this I had an extremely crumbly mixture which didn’t turn out so great as it had little moisture so I basically cooked the oats…well burned the oats. So make sure that you have enough crumble but with a balance of moisture which you should get from the butter. The second time I made this I used less oats (only 85g) which helped and turned out far better than my first attempt if you want to try it that way.
- When filling the baking tin put more on the bottom layer and less on the top layer because it seems to cook better than half and half.
- Leave it in the oven until a nice brown crispy top forms as it takes a while for it to cook all the way through.
- Be careful when removing from tin as it may fall apart. I tend to leave the Triple Berry Crunch in the pan and serve as needed.
- Combine flour, oats, brown sugar, cinnamon and nutmeg in a large bowl and mix well before blending the butter/margarine in. If you prefer, you can melt the butter and pour it over the mixture and stir well until you’re left with a soft yet crunchy looking consistency. This is vital for the best result. As I hate the smell and taste of cinnamon and nutmeg I didn’t include them but this is where you would use them if you’re a fan.
- In a separate bowl gently toss blackberries, blueberries and raspberries into a bowl of white sugar (4 tbsp.) ensuring there are no lumps of sugar on any one piece of fruit as this will overly increase the sweetness. While the recipe says 225g of each fruit I only used 125g of blackberries and raspberries which was plenty but again it’s up to you and your taste buds.
- Place over half of the mixture at the bottom of the baking tin and flatten it down with a wooden spoon before covering the entire section in a blanket of berries.
- Next, cover the berries with the remainder of the oaty mixture, leaving little gaps in between so it cooks thoroughly.
- Finally, bake in a preheated oven for 30-40 minutes if not longer depending on your oven.
- After a certain amount of time you should notice the fruit beginning to bubble through the topping.
- While the berry smells grown in the oven it’s time to whip up some cream to go alongside your berry crunch. So now let’s whip some cream until stiff peaks are about to form, beat in vanilla and confectioners sugar until it peaks.
- 40 minutes later it’s time to take the baked goods out of the oven and allow to cool. Don’t be worried if it begins to sink, it’s a messy desert so it’s allowed to go all over the place. When it’s had time to settle and cool down take a big spoonful of berry heaven, swirl some whipped cream by its side and enjoy!!
See, simple and quick!
As you may know I tend to, shall we say, edit the ingredients as I go along so obviously follow whichever version you prefer, and as well as that, half of the ingredients in this book were printed in cups and the other half in grams so my trusty Google skills helped me to convert it all into grams but if they’re incorrect do feel free to tell me. 🙂