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
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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
*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.
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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.
So delicious!! Easy and my family loves this! My middle son just asked for this for his Birthday vs. a cake. 🙂
Excellent recipe. Thank you for sharing!
I’ve made this recipe several times using the Costco Berry Blend and GF flour. It was delicious every time. 👍🏻
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!
Oh, and I cooked mine for a full hour.
Is it 558 calories per serving or for the whole pan?
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.
Mine came out soupy, is there a way to avoid this?
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.
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).
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.
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
Thank you Sara–I’m really to happy you’ve enjoyed it, and I love hearing your additions!
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!!
Hope everyone loves it!