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 mins
Cook 45 mins
Cool 10 mins
Total 1 hr
Add to Meal Plan

Ingredients
  

Crumble Topping:

  • 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

Berry Filling:

  • 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

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: 9gCholesterol: 36mgSodium: 73mgPotassium: 118mgFiber: 4gSugar: 36gVitamin A: 456IUVitamin C: 2mgCalcium: 34mgIron: 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
    Fabulous recipe, Lauren. I was worried that using flour as a thickener would give the berry filling a doughy taste. I was wrong; I couldn’t taste the flour in the filling.

    Another commenter (Monica) said she added 1 tbsp of cornstarch to make the filling thicker. I went the other direction because I wanted a thinner filling. The 2nd time I made this recipe I used 6 cups of berries instead of 4-1/2 and I liked it better with 6 cups. I didn’t add cornstarch either time.

  2. 4 stars
    Super tasty but way too liquidity, I’m assuming because the fruit is frozen and releases more liquid when it cools than fresh would. Really yummy though!

  3. 5 stars
    Yes Any Crisp is easy and tastes good but this recipe is truly my favorite!! The melted butter in the topping takes this Triple Berry Crisp from good to awesome. I have made this recipe 3 times already this week for family and friends with fantastic compliments!

  4. 5 stars
    This was so easy and delicous. I did add 3 Tsp of corn starch to the berries to make the sauce thicker. I will definitely make this again!

  5. This is a great recipe, and people love it when I serve it. I have guests visiting who are non-dairy. Do you think I could substitute a good quality margarine for the butter? Thank you.

  6. 5 stars
    I love this recipe. It is simple and delicious! I love that it isn’t loaded with sugar in the filling. I also cut the sugar in the topping by 1/4 cup as well
    Definitely recommend to anyone who is not a confident baker. It is that easy!

  7. 5 stars
    This was a really great recipe! I used frozen raspberries and actually let the crumble topping get cold in the fridge before assembly because I had made the crumble ahead of time. Even with those adjustments, it turned out great. I’d make it again for sure!

  8. 5 stars
    This looks amazing! I am in South American and want to make this but I can’t find brown sugar anywhere. Can I just use regular white granulated sugar for the topping? Thank you!

    1. Hey! I also live in South America (Colombia) and had this same problem initially when baking US recipes. If they have panela (unrefined cane sugar) where you are, use that! It has a really similar molasses-y texture and flavor to brown sugar and is available in most South American countries, though it may go by a different name where you are. I’ve used it in a huge variety of US baked goods recipes and it’s worked beautifully.

    2. 5 stars
      I use regular sugar because my family doesn’t like the brown sugar flavor. It always turns out really good and super crispy.

    3. Brown sugar is actually just white sugar with molasses added to it! If you can get molasses, you can make your own brown sugar. (Or just add a teaspoon or so of molasses to your recipe.)

  9. 4 stars
    HI- I love everything about this recipe aside from the fact that mine came out a bit too tart/bitter. Do you suggest more sugar for the berries, or more lemon to balance? Thoughts? Thank you!

  10. 5 stars
    I just made this recipe tonight, exactly as written. Came out perfectly will not make berry crisp any other way! Thank you 😊

  11. 5 stars
    I discovered this recipe about a year ago and has been my go to since. I double the recipe and serve it for guests quite often. Thank you so much for such a delicious treat!

    1. Cook it a few hours before serving, store it on the counter top and reheat individual serving in the microwave or put the pan in the oven at 350 until warmed through. You may want to cover it with tinfoil to prevent the topping from further browning.

  12. Should it be 2/3 cup of melted butter or 2/3 cup hard butter and then melt it?
    Thank you cant wait to make it!

  13. I have needed a gluten free diet for 15 years and it’s hard to find recipes with enough flavor to cover the taste of the other flour blends. I love, love , love crisps and I have no idea why I never thought of using frozen berries! I switched out the flour for a gluten free blend and added tart cherries to the mix. So good even the extended family never knew. It’s also an easy desert to throw together for a family in need of a little pick me up, which is what I’m doing with it today. Thanks for the great idea!

  14. 5 stars
    Who says you can’t teach old dog new tricks, I have been making apple and berry crisps for over 60 years and have never thought of not cutting the cold butter into the dry ingredients as my mother taught me. Your method of melting the butter and mixing it in made for a much more even and crispier crust. Thanks for sharing

  15. I loved both the apple cobbler and the triple berry crisp as did every one. But can I sub Spenda or some other sugar free ingredient

  16. 5 stars
    i made this today, was searching for a berry crumble using frozen berries. it came out SO GOOD! Love the vanilla extract in the fruit. Loved using melted butter in the crumble (so much easier than cutting in unmelted pieces of better. and the taste was amazing. great way to use up some berries that had been in my freezer a long time. Thanks for the great recipe.

  17. 5 stars
    So delicious!! Easy and my family loves this! My middle son just asked for this for his Birthday vs. a cake. 🙂

  18. I’ve made this recipe several times using the Costco Berry Blend and GF flour. It was delicious every time. 👍🏻

  19. 5 stars
    I made this recipe yesterday for some friends and the loved it. I made it again today for some company and they loved it and my husband requested another batch, which I happily made because it’s so easy to whip up!

    1. Hi Ele, I double checked the nutrition information and it is reestimated at 500 calories per serving, assuming six total servings. It is made in an 8 x 8 dish and could easily serve 9 people making it just over 300 calories per serving.

    1. I agree with Bryn it turned out soupy so I had to gently remove the topping what was left and cook the filling till it thickens and used another recipe for the topping. And it is super sweet.

      1. Depending on the brand of frozen berries you used (I use the costco brand), their water content can be really different. The solution is to add more flour, or a little cornstarch (around 1 tablespoon).

  20. 1 star
    I chose this recipe as I liked the concept of melted butter rather than cold butter, as it’s hard to rub cold butter into a topping largely composed of oats. I omitted the granulated sugar, as I thought it would be too sweet. Unfortunately, it was still far too sweet for my taste and although I threw in more salt to take the edge off, it just didn’t make the grade. I’ll go back to my other recipe.

  21. 5 stars
    I have made this many times and love it! I usually use the Costco frozen berry mix and it is perfect. Occasionally I’ll forget to buy more and will have a bag of mixed berries that includes strawberries. Also delicious. It’s in the oven right now but I used frozen nectarines from our tree so it won’t be a berry crisp today. I’m super excited to see how it turns out

  22. 5 stars
    I am excited and anxiously waiting for the oven buzzer to go off. Hoping it turns out great, as I am taking to a potluck at work. I am using my fresh picked tart cherries, blueberries & raspberries that I hand picked them froze. Can’t wait!!

  23. So disappointed, followed the recipe perfectly and my topping never crisped up it just stayed kinda soft 🙁

    1. Hi there, I really can’t recommend pie filling just because it has already been cooked and will have a different taste and texture. If you do decide to use it, you can just add the crumble right on top of it, without following the filling instructions here.

  24. 5 stars
    Any substitute for frozen berries??

    Can I use pie filling instead, if yes what quantity it should be.

    1. Hi Feriha,
      Unfortunately I can’t recommend pie filling as a great substitute for this recipe. The berries are really the star of the recipe! It would work but it wouldn’t have the same taste or texture.

  25. Do you think this would do well in a cast iron skillet? I don’t have an 8×8 casserole. Thanks!

    1. Hi Candy, I think that would be delicious! Be sure to generously butter then bottom of the skillet.

  26. 5 stars
    I made this recipe &will definitely try it again. I made it with all blueberries. I will increase the butter to 1 cup for topping, as it was very dry and too crunchy. Otherwise, a very good recipe – will try it with 3-berry mix next time.

  27. 5 stars
    Love this recipe!! It’s definitely one of my favorite to make for my family.
    Have you tried doubling it for a larger crowd? Wondering if it would work ok and if you need to adjust the bake time, etc.? Thanks!

    1. Thanks Sarah! So happy you have enjoyed this recipe.
      You can definitely double the recipe and bake it in a 9×13” pan. I’d bake it for the same time and check it. It may need 5-10 minutes longer.

  28. This crisp was delicious but very very runny. Do you have any suggestions on thickening? I really want to serve this to my book lube but need a way to thicken it up? Any suggestions?

    1. Hi Lori, did you add the 1/4 cup flour to the berries? Next time you could try adding another 1-2 tablespoons of flour.

  29. 5 stars
    So good… I love those frozen berries from Costco (no worries about going bad), and I LOVE using melted butter instead of cut-in cold butter. Those are the two reasons I most put off making crisp!

  30. 4 stars
    This was delicious! Only mine came out super runny. Was I supposed to thaw and drain the berries before using?

    1. Hi Maegan, I don’t usually thaw and drain my frozen berries, and it works for the brand I buy. Next time you could thaw and drain the berries, or (maybe because of your elevation or humidity) you could add an extra 2 tablespoons of flour.

      1. Hi Emily, I”m sorry you had trouble with it. What brand of berries did you use, and were they fresh or frozen? It must have been a juicier bunch. Next time I would whisk 2 tablespoons of cornstarch into the flour, before coating the berries.

  31. Made this a couple days ago. Love this recipe! Big hit with my family. Crumb topping was amazing. Making it a second time and it’s in my oven right now! Can’t wait.

  32. 5 stars
    Followed this almost exactly (only variation was that I used fresh blueberries along with equal parts of frozen blackberries and raspberries), and it was absolutely perfect! Wow! I’m amazed at how delicious yet simple this was! Thanks!

  33. Oh my goodness, this was delicious!!! I ended up using half frozen berries and half fresh and only used 1/2 cup of butter for the topping ( all I had on hand) and it came out amazing!! Just the right amount of tart and not overly sweet. Will definitely be making this one again…. soon 🙂

  34. Made this for a whole family gathering. Used fresh blueberries and blackberries, no raspberries. Otherwise follwlowed to a t and it was yum yum yummy. I would make it again!

  35. Oh my goodness. Love everything about this recipe. The perfect fruity, (seemingly) fresh treat for fall! And that crisp is to die for!

  36. I love these kind of summer recipes that you can whip out in the winter thanks to frozen fruit! Modern life is so awesome 🙂 This looks super easy!