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!
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.
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).
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.
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.
Consider trying these popular dessert recipes:
- Raspberry Pretzel Jello Dessert
- Triple Berry Crisp
- Berry Cake with Lemon Cream Mousse
- BEST EVER Apple Crisp
- Triple Berry Pie
Triple Berry Crisp
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- dash of salt
- 2/3 cup unsalted butter , melted
- 4 1/2 cups frozen berries **raspberries, blackberries and blueberries
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 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!
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*I originally shared this recipe October 2016. Updated March 2020 with process photos.
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