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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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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 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.
Yes, that would be fine!
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!
Loved it! Really easy to prepare, and delicious!
Excellent and easy. I added some lemon zest and it was lovely.
I bet the lemon zest was a delicious addition! i’ll try that for sure.
Brown sugar has molasses added – the only difference between regular sugar and brown sugar..
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!
Made this today. Absolutely delicious!!
Sorry meant to give this 5 STARS! ⭐⭐⭐⭐⭐
Sorry meant to give this 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!
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.
I use regular sugar because my family doesn’t like the brown sugar flavor. It always turns out really good and super crispy.
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.)