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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
This is absolutely delicious! I’ve shared with family all of whom agree. Yum!!
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!
I just made this recipe tonight, exactly as written. Came out perfectly will not make berry crisp any other way! Thank you 😊
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!
If I cook this ahead of time and then reheat it, how would you recommend rehearing this dish?
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.
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!
2/3 cup solid butter, then melt it!
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!
So yummy….will make it again 😊😊
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
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