This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Make the best Triple Berry Crisp with a buttery oat crumble topping. Using mixed frozen berries, it's a delicious dessert for any season!
Do you have an abundance of summer berries on hand? Fresh blueberries, strawberries, raspberries, and blackberries are all delicious in this mixed berry crumble recipe.
But if you're craving this fruity dessert in the middle of winter, don't despair! This easy recipe shines with frozen berries, too, making it a healthy and versatile dessert option all year round.
In fact, using frozen fruit may be the better option any time of year.
Frozen berries are picked at their peak and immediately frozen. They're often sweeter than fresh ones sitting in the fridge for a few days and retain more nutritional benefits.
Save the fresh fruit to make chocolate-covered blueberries and frozen chocolate-covered raspberries. And use your favorite frozen berry blend to make this simple dessert.
Jump to:
Ingredients and Variations
Here's what you'll need to make this triple berry crisp recipe, plus notes on healthy swaps you can make:
- Assorted frozen berries, such as blueberries, raspberries, blackberries, and strawberries. My favorite mixture from Costco has raspberries, blueberries, and blackberries.
- Fresh fruit works equally well in this recipe.
- Of course, you don't have to use a mixture at all. Just use your favorite fruit!
- Lemon juice brightens the flavor. If using a fresh lemon, add the zest too.
- Granulated sugar - A small amount is added to offset tart berries, such as raspberries. It draws out the juices while the dish bakes.
- Cornstarch absorbs the juices and thickens the berry mixture as it bakes. Flour can be used instead.
The oatmeal crisp topping is made with the following ingredients:
- Oatmeal - Use old-fashioned oats (a.k.a. rolled oats.) For a nuttier topping, you can replace about ¼ cup of the oats with chopped nuts, such as pecans or walnuts.
- Flour - White whole wheat is a great choice and is a little healthier than all-purpose four. A gluten-free flour blend will work. It should also work with almond flour or almond meal instead.
- Brown sugar - Low-carb sweeteners may be used but may cook differently. I use a combination of regular and alternative sweetener to lower the sugar amount!
- Butter - I keep unsalted butter on hand, so that's what I used. Salted butter shouldn't make a noticeable difference. Use plant-based butter to make this recipe vegan.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Here's how to make mixed berry crisp using frozen berries:
- Combine frozen berries with lemon juice, granulated sugar, and cornstarch in a large bowl, then set aside. Do not defrost frozen berries.
- Mix flour, brown sugar, and oatmeal in a separate medium-sized bowl. Melt butter in the microwave and drizzle it over the top. Stir with a fork until the topping becomes crumbly.
- Divide the fruit mixture between 6 ramekins or layer in the bottom of an 8 x 11-inch pan.
- Evenly sprinkle the oatmeal crumb topping over the berries.
- Bake until the topping is golden brown and the berries are tender and begin to bubble.
Allow the dish to rest for at least 5 minutes so the berries cool and the juices set. Serve warm.
Time-Saving Tips
This easy berry crisp is a breeze to make for two reasons:
- It calls for frozen berries, so there's no need to wash anything.
- Butter is melted instead of cutting cold butter cubes into the topping mixture. We've tried it both ways, and it's equally delicious. Since this recipe doesn't use much flour, it's unnecessary. Also, the buttery flavor is distributed better once it's melted.
Serving Ideas
Forks? Spoons? Are you wondering how to serve triple berry crisp? Here are some ideas:
- A la Mode: Serve warm with a scoop of vanilla ice cream on top. The contrast between the warm, tangy berries and the cold, sweet ice cream is delightful.
- With Whipped Cream: A dollop of whipped cream on top adds a creamy, light contrast to the dish.
- With a Side of Yogurt: Serve the fruit crisp with plain or flavored Greek yogurt. It will add creaminess and protein to the dish and would be delicious at a brunch.
- With a Dusting of Powdered Sugar: Lightly dust it with powdered sugar for a beautiful presentation and a touch of added sweetness.
- With a Sprinkling of Nuts: Sprinkle chopped nuts like almonds, walnuts, or pecans on top for added crunch and flavor.
- With a Spoonful of Lemon Curd: The tanginess of lemon curd pairs wonderfully with the berries' sweetness and the oat topping's crunchiness.
Storage
To store leftover triple berry crisp:
- Cool Completely: Allow the berry crisp to cool completely to room temperature.
- Cover: Cover the dish with aluminum foil and/or plastic wrap.
- Refrigerate: Store the covered dish or airtight container in the refrigerator for 3-4 days.
- Freezing: If you want to store it longer, freeze the berry crisp. Make sure it is completely cooled and covered tightly with aluminum foil or plastic wrap, and then store it in an airtight container for 2-3 months.
- Reheating: To reheat the berry crisp, preheat your oven to 350°F. Remove the foil or plastic wrap and bake the crisp for about 15-20 minutes or until it is heated and the topping is crispy again.
- If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating.
- An air fryer can be used. The container must be safe for this appliance and small enough to fit inside.
Freezer Instructions
Mixed berry crumble is an outstanding make ahead and freeze recipe, whether you're using frozen or fresh berries.
Prepare the recipe, but don't cook it! Cover the baking dish or ramekins with aluminum foil and/or plastic wrap, then store it in an airtight container for 2-3 months.
When you're ready to enjoy it, move it to the refrigerator to defrost overnight and cook as usual.
More Berry Dessert Recipes
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Triple Berry Crisp with Frozen Berries
Ingredients
Berry Mixture
- 4 cups assorted frozen berries such as blueberries, raspberries, blackberries and strawberries
- 1 teaspoon lemon juice
- 1 Tablespoon granulated sugar or alternative sweetener
- 1 Tablespoon cornstarch
Oatmeal Crumb Topping
- 1 cup Old fashioned whole rolled oats
- ⅓ cup white whole wheat flour or all-purpose flour
- ⅓ cup brown sugar loosely packed
- ½ cup butter or plant-based butter
Instructions
- Preheat oven to 350°F.
- Combine frozen berries with lemon juice, granulated sugar, and cornstarch in a large bowl, then set aside. Do not defrost frozen berries.
- Mix flour, brown sugar, and oatmeal in a separate medium-sized bowl. Melt butter in the microwave and drizzle it over the top. Stir with a fork until the topping becomes crumbly.
- Divide the berry mixture between 6 ramekins or layer in the bottom of an 8 x 11-inch pan.
- Evenly sprinkle the oatmeal crumb topping over the berries.
- Bake until the topping is golden brown and the berries are tender and begin to bubble, about 40 minutes.
Notes
- Cool Completely: Allow the berry crisp to cool completely to room temperature.
- Cover: Cover the dish with aluminum foil and/or plastic wrap.
- Refrigerate: Store the covered dish or airtight container in the refrigerator for 3-4 days.
- Freezing: If you want to store it longer, freeze the berry crisp. Make sure it is completely cooled and covered tightly with aluminum foil or plastic wrap, and then store it in an airtight container for 2-3 months.
- Reheating: To reheat the berry crisp, preheat your oven to 350°F. Remove the foil or plastic wrap and bake the crisp for about 15-20 minutes or until it is heated and the topping is crispy again.
- If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating.
- An air fryer can be used. The container needs to be safe for this appliance and small enough to fit inside.
Nutrition
This recipe was originally published on March 30, 2014 and has been updated to improve the reader experience.
Kathy
Making this for New Years Eve! I had a bag of mixed fruit in the freezer and was tired of smoothies! Trying this recipe, hoping it comes out good! Can't wait to eat it with x-tra vanilla ice cream! Crumble is a favorite!!
Marjory Pilley
I hope you enjoy it!
Lynn
Thank you for this amazing recipe!
I cannot have sugar, oats, wheat or corn. Do you think I could use quinoa, almond flour and Xylitol for the crumble?
Marjory
Hi there! I've never experimented with those ingredients for a recipe like this. However, if you google quinoa crumble there are some recipes that might be worth experimenting with!
alinea
This was really good, but my berries must have been extra juicy. I used a combination of strawberries, raspberries, and blueberries. There was a LOT of liquid. I have a feeling the leftovers will be a soggy mess tomorrow. Otherwise, the dessert was a hit with the family.
Piper
Could frozen fruit be used?
Marjory
Hi! Yes! You don't need to defrost first.
Brianne
Berry crumbles just cannot be eaten without ice cream. And I bet this would work really well with almond or another gluten free flour.
Marjory
I know it would! My daughter is allergic to almond...so I didn't try that one.