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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Triple Berry Crisp
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
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
*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.
This post contains affiliate links.
So disappointed, followed the recipe perfectly and my topping never crisped up it just stayed kinda soft 🙁
Can I use pie feeling instead frozen berries ,what quantity should be,
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.
Any substitute for frozen berries??
Can I use pie filling instead, if yes what quantity it should be.
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.
Do you think this would do well in a cast iron skillet? I don’t have an 8×8 casserole. Thanks!
Hi Candy, I think that would be delicious! Be sure to generously butter then bottom of the skillet.
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.
This is amazing! So tasty, even a small piece will satisfy your craving for dessert.
I agree! I’m so happy you enjoyed it. Thanks!
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!
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.
When are you going to get your recipes on Yummly??!!
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?
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.
This was divine!