The easiest Triple Berry Crisp made with frozen raspberries, blueberries and blackberries for a juicy berry filling nestled under a crispy oat topping.

So it turns out that ya’ll love fruit crisps just as much as I do! Some of my most popular dessert recipes are my BEST EVER Apple Crisp and my Peach Crisp, so I knew it was definitely time to share this delicious Berry Crisp with you all!

A bowl of berry crisp with a scoop of vanilla ice cream on top.

What I LOVE about this Berry Crisp:

  • Frozen berries. For the filling, I use these big beautiful frozen berries from Costco’s 3-berry pack in the frozen section.  They are much cheaper than fresh berries and every bit as delicious.  It also makes this recipe extra easy as it has the same flavors I love from my Triple Berry Pie, but it’s much easier to make.
  • Filling holds together.  I’ve thickened the filling slightly so that it holds together and isn’t a runny mess when you’re serving it.
  • That OAT crumble topping.  The crumble on top is made with basic pantry ingredients (flour, sugar, oats, cinnamon, salt, and butter) and it bakes up all beautiful, golden and crisp.

Fresh or Frozen Berries:

You can use either fresh or frozen berries for this recipe, however, I’d actually recommend frozen berries.  Large, good quality frozen berries.  Frozen berries are cheaper and preserve nutrients in the berries at the time of freezing.  I’d save those fresh berries for enjoying with some homemade granola or pancakes because you’ll never notice the difference in this berry crisp.

How to Make Berry Crisp:

1. Make crumble topping: Combining the oats, flour, sugar, brown sugar, cinnamon and salt. Pour in the melted butter and stir to incorporate. Set aside.

Two process photos for making crumble oat topping for berry crisp.

2. Make berry filling. Combine frozen berries, flour, sugar, salt, lemon juice and vanilla extract.

3. Pour into dish. Then “glob” the topping ingredients evenly over the top (I say “glob” because the mixture will be softer than your normal dry crumble topping, because of the melted butter).

Two process photos for making berry crisp by mixing the berry filling and adding to a pan with crumble topping.

4. Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.

5. Cool.  Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.  Cover leftovers and store in the refrigerator for up to 5 days.

Berry crisp with crumble topping baked in a white dish.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead: Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. I don’t suggest preparing the crisp and storing it, unbaked, in the fridge because the topping will get soggy.

To freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.

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Recipe

A bowl of berry crisp with a scoop of vanilla ice cream on top.
Prep 10 minutes
Cook 45 minutes
Cool 10 minutes
Total 1 hour
Save Recipe

Ingredients
 
 

Crumble Topping:

Berry Filling:

Instructions
 

  • Preheat oven to 350 degrees F.
  • Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine. 
  • Pour in the melted butter and stir to incorporate. Set aside.
  • In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine. 
  • Pour mixture into an 8x8’’ or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say “glob” because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
  • Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges. 
  • Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
  • Cover leftovers and store in the refrigerator for up to 5 days.
  • You might also love easy homemade apple crisp!

Notes

*I use the Costco, Kirkland brand of frozen berries called “Three Berry Blend” that includes blueberries, blackberries and raspberries. *You can use fresh berries, but you may need to cut down on the baking time by at least 5 minutes.
Make ahead instructions:
To make ahead: Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. I don't suggest preparing the crisp and storing it, unbaked, in the fridge because the topping will get soggy.
To freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.

Nutrition

Calories: 372kcalCarbohydrates: 58gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 73mgPotassium: 124mgFiber: 4gSugar: 36gVitamin A: 457IUVitamin C: 2mgCalcium: 35mgIron: 1mg

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*I originally shared this recipe October 2016. Updated March 2020 with process photos.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The easiest Triple Berry Crisp made with frozen berries for a juicy berry filling nestled under a crispy oat topping.| Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I doubled the recipe, used the triple frozen berries from Costco, and it fit in a 9 x 13 pan beautifully. The only change I made was I added 2 teaspoons of corn starch to the berries along with all the other ingredients listed for the berries.
    Perfection.
    It was a hit

  2. Super good! I baked it at 400 for about 40 minutes. And added fresh rhubarb from the garden. I made it yesterday and am about to make it again for Easter dinner. Very easy, too. Thanks.

  3. 5 stars
    I made this and it was really good! I did follow another commenter’s suggestion about a higher cook temp for shorter time and I had success! 450 degrees for about 15 minutes and then did a high broil for 2-3 minutes.

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