Triple Berry Crisp

A new recipe that Kerry made yesterday for her family that she found on "The Baking Fairy Blog."  Her version, she doubled the crust as she does with almost all of her crisp recipes.  She used strawberries, blueberries, blackberry and raspberries and baked it in a 9 x 13 baking dish.  

From the last photo, it looks like it was a big hit with her family.

Streusel Topping:

1/4 cup (1/2 stick) unsalted butter
1/4 cup brown sugar
1/2 cup flour
1 cup old-fashioned oats
1/2 cup pecans
1 teaspoon cinnamon

Filling:

1 pint blueberries
1 pint blackberry
1 pound strawberries, diced
1 cup granulated sugar
1/4 cup flour
juice of 1/2 lemon

Preheat oven to 375 degrees.  Spray an 9 inch pie dish or 9x9 baking dish with nonstick spray and set aside.  

In a large bowl, mix together the berries, sugar, flour and lemon juice.  Pour into the pie dish and set aside for now.

In a small nonstick saucepan, heat the butter over medium high heat until completely melted.  Turn the heat down to medium low and start whisking as the butter bubbles and fizzes.  As soon as it turns to medium to dark golden and starts to smell nutty, take it off the heat.  You don't want it to burn.

Whisk in the brown sugar and cinnamon, then add in the flour, pecans and oats. Mixture should be clumpy.

Sprinkle the streusel on top of the berry mixture and place in the oven.  Bake for 45-50 minutes until golden brown and bubbly.  

Serve warm with vanilla ice cream.