This Triple Berry Crisp brings together sweet, juicy berries under a golden, buttery oat topping that’s absolutely irresistible. Ready in just over an hour, this classic dessert strikes the perfect balance between bright fruit flavors and rich, crispy texture. With only 10 minutes of prep time, you’ll create a warm, comforting treat that’s perfect for any occasion. The nutrition profile shows it’s packed with fiber and vitamins, making it a reasonably wholesome choice for your dessert table.
Ingredients for Triple Berry Crisp
- For the Crumble Topping:
- Old-fashioned rolled oats (1 cup) – Provides perfect crunch
- All-purpose flour (1 cup) – Creates structure
- Granulated sugar (1/4 cup) – Adds sweetness
- Light brown sugar (3/4 cup) – Gives caramel notes
- Ground cinnamon (1 tsp) – Adds warmth
- Melted butter (2/3 cup) – Binds everything together
- For the Berry Filling:
- Mixed frozen berries (4 1/2 cups) – A perfect blend of raspberries, blackberries, and blueberries
- All-purpose flour (1/4 cup) – Helps thicken the filling
- Granulated sugar (1/4 cup) – Balances berry tartness
- Lemon juice (1/2 tsp) – Enhances berry flavor
- Vanilla extract (1 tsp) – Adds depth
Step-by-Step Instructions
- Prepare: Heat your oven to 350°F – Getting the temperature right ensures perfect crispiness!
- Create Topping: Mix oats, flour, both sugars, cinnamon, and salt. Pour in melted butter and combine until crumbly
- Berry Mix: Toss frozen berries with flour, sugar, salt, lemon juice, and vanilla until well-coated
- Assembly: Transfer berry mixture to an 8×8″ dish and spread topping evenly over berries
- Bake: Let it cook for 40-45 minutes until golden brown with bubbling edges
- Cool & Serve: Rest for 7-10 minutes before serving. Add vanilla ice cream for extra indulgence!
Cooking Tips
The magic of this berry crisp happens in two simple layers! For the perfect crumble topping, mix your dry ingredients first before adding the melted butter – this helps everything combine evenly. When adding the topping, don’t worry about making it look perfect. The rustic “glob” method works great here, and the topping will spread beautifully as it bakes. Watch for those bubbling edges and golden-brown top – they’re your signal that this yummy dessert is ready!
Mix and Match Berries
Feel free to play with different berry combinations! While this recipe uses raspberries, blackberries, and blueberries, you can use any mix you like. Strawberries work great too! Just keep the total amount of berries the same (4½ cups). Using frozen berries is perfect for this recipe – no need to thaw them first. If you have fresh berries on hand, those work just as well.
Serving Ideas
This warm, bubbly berry crisp is amazing on its own, but adding a scoop of vanilla ice cream takes it to new heights! The cold ice cream melts into the warm berries creating the most wonderful sauce. You could also try whipped cream, a drizzle of caramel sauce, or even a splash of heavy cream. Want to serve it for breakfast? Add a dollop of yogurt on top!
Storage and Reheating
Your berry crisp will stay tasty in the fridge for up to 5 days. Just cover it well and reheat individual portions in the microwave for 30-45 seconds when you’re ready to enjoy. The topping might lose some crunch in the fridge, but a quick trip under the broiler for 1-2 minutes will crisp it right back up. Just keep a close eye on it to avoid burning!
Triple Berry Crisp
Equipment
- 8×8 inch baking dish
- Mixing bowls
- Wire rack
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
- 1 dash 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 8×8” 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.
