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Cozy Triple Berry Crisp Recipe with Easy Vanilla Bean Ice Cream Topping

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A warm, bubbling triple berry crisp topped with a golden, buttery oat topping and served with homemade vanilla bean ice cream. This comforting dessert is quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups strawberries, hulled and sliced (fresh or frozen)
  • 1 cup blueberries (fresh or frozen)
  • 1 cup raspberries (fresh or frozen)
  • ⅓ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 1 cup whole milk
  • ⅔ cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 4 large egg yolks

Instructions

  1. Prepare the Berry Filling: In a medium bowl, combine sliced strawberries, blueberries, and raspberries. Add granulated sugar, fresh lemon juice, cornstarch, and vanilla extract. Gently toss until berries are evenly coated. Set aside for 10 minutes to macerate and release juices.
  2. Make the Crisp Topping: In a separate bowl, mix old-fashioned oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Add cold, cubed unsalted butter. Using a pastry cutter or fingertips, work the butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized pieces (about 5 minutes).
  3. Assemble the Crisp: Preheat oven to 350°F (175°C). Pour the berry filling into a 9-inch baking dish, spreading evenly. Sprinkle the crisp topping evenly over the berries, covering completely.
  4. Bake the Crisp: Place baking dish on the middle rack and bake for 35-40 minutes until topping is golden brown and berry juices are bubbling. Tent with foil halfway through baking if topping browns too quickly.
  5. Prepare Vanilla Bean Ice Cream: While crisp bakes, combine heavy cream, whole milk, scraped vanilla bean seeds, and pod in a medium saucepan. Heat over medium until just simmering, then remove from heat.
  6. In a bowl, whisk egg yolks with granulated sugar until pale and thick.
  7. Temper the Eggs: Slowly pour about half of the hot cream mixture into the egg yolks, whisking constantly. Pour egg mixture back into saucepan with remaining cream. Cook over low heat, stirring constantly, until custard thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not boil.
  8. Strain and Chill: Remove custard from heat and strain through a fine mesh sieve into a bowl. Discard vanilla pod. Cool, then refrigerate at least 4 hours or overnight.
  9. Churn the Ice Cream: Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency. Transfer to container and freeze at least 2 hours to firm up.
  10. Serve: Once crisp is out of oven and slightly cooled (about 10 minutes), scoop servings onto plates and top with a scoop of homemade vanilla bean ice cream.

Notes

If berries are very juicy, add up to 3 tablespoons cornstarch to prevent soggy bottom. Use cold butter for topping to create pea-sized lumps for crispiness. Stir custard constantly and avoid boiling to prevent curdling. If no ice cream maker, freeze custard and stir every 30 minutes to prevent ice crystals. Tent crisp with foil if topping browns too quickly.

Nutrition

Keywords: triple berry crisp, berry dessert, vanilla bean ice cream, easy dessert, berry crisp recipe, homemade ice cream, comfort food, quick dessert

Find it online: https://siennaspoon.com/cozy-triple-berry-crisp-recipe-with-easy-vanilla-bean-ice-cream-topping/