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Triple Berry Crisp with White Chocolate Sauce

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Triple Berry Crisp with White Chocolate Sauce
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Cakes and Pies

Easy Triple Berry Crisp made with fresh or frozen berries under a crispy oat and almond topping. Serve with warm white chocolate sauce, fresh mint and you’ve got it all!

Ingredients

Scale

For the berry filling:

  • 6 cups (750g) mixed berries*
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon fresh lemon juice + zest of 1 lemon

For the crumble topping:

  • 1 cup (100g) old-fashioned oats
  • 1/4 cup (30g) all-purpose flour
  • 1/3 cup (30g) almond meal*
  • 1/2 cup (75g) almonds, chopped (optional)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (45g) light brown sugar
  • 1 stick (115g) unsalted butter, cold and diced

For the white chocolate sauce:

  • 1 1/2 cup (250g) white chocolate chips

Instructions

  1. Preheat oven to 350°F (180°C) with the oven rack in the middle position.
  2. In a medium size bowl, make the berry filling by combining all the ingredients together, tossing well to combine. Set aside.
  3. In a separate medium size bowl, make the oat crumble by combining all the ingredients, then use your finger tips to pinch the butter and incorporate with the dry ingredients. Keep pinching and tossing together with your hands until evenly combined. You will be left with many pea sized pieces of butter mixed in with the oat mixture, resulting in a crumbly texture. Set aside.
  4. Pour the berry filing into a cast-iron skillet (or a 8×8-inch (20 cm) pyrex baking dish, a pie baking dish…). Top with the oat crumble topping, and spread to an even layer.
  5. Bake uncovered until the berry filling is bubbling, and the oat crumble is golden brown, about 45 minutes. Let cool for 1 hour before serving.
  6. Just before serving, melt the white chocolate chips in the microwave in several intervals of 30 seconds, stirring well between each interval, making sure the chocolate is not burning.
  7. Serve the berry crisp with melted white chocolate and fresh mint leaves.

Notes

* Blueberries, blackberries and raspberries, fresh or frozen depending on the season.
** You can replace with 1/4 cup more of all-purpose flour (for a total of 1/2 cup all-purpose flour in the recipe) if you don’t find any almond meal.

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https://www.delscookingtwist.com/triple-berry-crisp-with-white-chocolate-sauce/