Triple Berry Crisp

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Berry Crisp with Frozen Berries is a delicious dessert made with a triple berry filling and covered with a crunchy oat crumble topping. This easy recipe uses frozen berries, pantry staples, and only takes about about 10 minutes of prep!

Melted ice cream on crisp.

Best Triple Berry Crisp Recipe

If you’ve seen any of our other crisp recipes, you know that fruit crisps are some of my favorites. They’re a breeze to whip up, making them perfect for any occasion – from cozy family dinners to impromptu gatherings with friends.

For this mixed berry crisp, simply combine the thawed berries with a touch of sugar, lemon juice, and cornstarch. Then, mix together oats, flour, brown sugar, and butter to form a crumbly topping that’ll bake to golden, crispy perfection.

Serve this triple berry crisp warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. With its simple ingredients and minimal prep time, this dessert is a go-to choice for an easy and tasty dessert!

Ingredients You’ll Need to Make a Berry Crisp:

You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.

This berry crisp is so easy to prep, just be sure to let the berries thaw completely before making the filling. If you want to use completely frozen berries, I have that information further down the page.

  • Berries: We like to use frozen mixed berries for this recipe. Make sure to thaw the berries completely before making the filling. Fresh berries also work, but they’ll release a lot of excess liquid as the crisp cooks. You’ll want to add extra cornstarch to compensate for the extra liquid.
  • Sugar: You’ll need granulated sugar for the filling and both granulated and light brown sugar for the crisp topping.
  • Cornstarch: We use cornstarch to thicken the fruit filling.
  • Lemon Juice and Lemon Zest: You’ll need freshly squeezed lemon juice and lemon zest to give the filling a hint to acidity and brightness.
  • Rolled Oats: We use rolled oats to give texture to the crisp topping.
  • Flour: You’ll need some all-purpose flour to use as the base to the topping.
  • Butter: We opt for unsalted butter to hold the topping together.
  • Flavor: You’ll need some ground cinnamon to add an extra layer of flavor to the filling and the topping. A little vanilla extract in the fruit filling adds a touch of warming flavor, too!

How to Make Berry Crisp with Frozen Berries:

This berry dessert isn’t only easy, but it comes together quickly, too! The best part? You get to use your favorite variety of berries!

Scroll to the recipe card below for ingredient amounts and full instructions.

  1. Preheat the oven to 350°F, and lightly grease a 2 ½-quart baking dish.
  2. In a medium bowl, combine the oats, cold butter, flour, brown sugar, granulated sugar, and cinnamon. Use a pastry cutter, forks, or your hands to make sure the ingredients are well mixed. There shouldn’t be any dry, sandy patches left in the bowl.
Crisp topping in a bowl.
  1. Place the thawed berries, sugar, cornstarch, lemon juice, and lemon zest into a large bowl and toss to combine.
Crisp filling in a bowl.
  1. Transfer the berry mixture to the prepared dish then top with the crisp topping.
  2. Bake for 25-30 minutes or until the oat topping is golden brown and crunchy and the filling is bubbly.
  3. Let the crisp cool for 10-15 minutes before serving.
Crumble topping placed on a crisp.

Tips and Variations:

  • Thaw and Drain: Before using the frozen berries, make sure to thaw them completely. Once thawed, drain any excess liquid to prevent your crisp from becoming too watery.
  • Adjust Sugar: Frozen berries can sometimes be less sweet than fresh ones. Taste the thawed berries and adjust the amount of sugar in your recipe accordingly, adding a bit more if needed to achieve the desired level of sweetness.
  • Experiment with Toppings: While a crumble topping made with old-fashioned oats is classic and delicious, don’t be afraid to get creative. Add chopped nuts, shredded coconut, or even a sprinkle of granola to the topping for extra texture and flavor.
  • Allow Time to Cool: Once your berry crisp is done baking, resist the temptation to dig in right away. Allow it to cool for a few minutes, as this will help the filling set.

How to Store Mixed Berry Crisp:

Refrigerator: Place the berry crisp in an airtight container or cover the baking dish with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

Freezer: Wrap individual portions or the entire dish tightly with plastic wrap, then add an additional layer of aluminum foil. Freeze for up to 2 months.

Thawing and Reheating: When you’re ready to enjoy the frozen berry crisp, remove it from the freezer. Thaw it in the refrigerator overnight or at room temperature for a few hours. 

Preheat your oven to 350°F. Remove any wrapping from the thawed berry crisp. Place the berry crisp in an oven-safe dish and cover with aluminum foil. 

Reheat in the preheated oven for 15-20 minutes or the microwave until warmed through.

Close up view of a spoon scooping crisp from a pan.

Can you make individual servings of crisp instead of a large pan?

Yes, you can make individual servings of this simple berry crisp. All you need to do is prepare the oat topping and divide the berry mixture into individual ramekins before baking.

You’ll still want to bake the crisps until the toppings are golden brown and the fillings begin to bubble.

How do you prevent the crisp from bubbling over in the oven?

To prevent the triple berry crisp from bubbling over in the oven, use a deep dish baking dish and spread the berry mixture evenly. The oat topping should also be spread evenly so that it is not too thick or too thin. 

Place the baking dish on an aluminum foil lined baking sheet to catch any drips which may result.

How do you prevent the topping from becoming soggy when using frozen berries?

To prevent the topping from becoming soggy when using frozen berries, be sure to allow the berries to thaw completely before adding the fruit mixture to the baking dish. 

Additionally, use a rolled oats instead of quicks oats in the topping. When you’re mixing the topping, it’s important not to leave any dry patches or those will soak up excess liquid and become soggy.

Close up view of berry crisp topped with vanilla ice cream on a plate.

Can you use quick oats in place of old-fashioned oats?

No, quick oats cannot be used in place of old-fashioned oats when making this mixed berry crisp. Quick oats are too small and will not provide the same texture as old-fashioned oats when baking. 

To make the perfect triple berry crisp, use old-fashioned oats for a crispy oat topping that complements the juicy frozen berry filling perfectly.

Can you make this crisp while the berries are still frozen?

Yes and no. I personally don’t have good luck using frozen fruit in crisps, because it always releases so much liquid. 

The crisps end up soupy and watery. They aren’t as good quality as using thawed berries.

If you’d like to try this recipe using frozen berries, toss those frozen berries with the same ingredients but swap the cornstarch for all-purpose flour. Bake as written. You’ll still want the topping to turn golden brown and the filling to bubble.

​Other Fruit Filled Desserts To Try:

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Close up view of berry crisp on a plate with ice cream.

Triple Berry Crisp with Frozen Berries (Easy to Make Recipe)

5 from 2 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 30 minutes
Cool Time: 10 minutes
Total Time: 50 minutes
Servings: 8 Servings

Ingredients

For the Topping

  • 1 cup old fashioned oats
  • ½ cup all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon

For the Filling

  • 32 ounces frozen berries, thawed
  • ½ cup granulated sugar
  • cup cornstarch
  • 1 large lemon, juice and zest
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F, and lightly grease a 2 ½-quart baking dish.

To Make the Topping

  • In a medium bowl, combine the oats, cold butter, flour, brown sugar, granulated sugar, and cinnamon. Use a pastry cutter, forks, or your hands to make sure the ingredients are well mixed. There shouldn’t be any dry, sandy patches left in the bowl.
    1 cup old fashioned oats
    ½ cup all-purpose flour
    ½ cup unsalted butter
    ½ cup light brown sugar
    ¼ cup granulated sugar
    ½ teaspoon ground cinnamon

To Make the Filling

  • Place the thawed berries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon into a large bowl and toss to combine.
    32 ounces frozen berries
    ½ cup granulated sugar
    ⅓ cup cornstarch
    1 large lemon
    ½ teaspoon ground cinnamon
  • Transfer the berry mixture to the prepared dish then top with the crisp topping.
  • Bake for 25-30 minutes or until the oat topping is golden brown and crunchy and the filling is bubbly.
  • Let the crisp cool for 10-15 minutes before serving.
  • Scroll up and see the post for tips, FAQs, and storage recommendations.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of crisp. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1cup | Calories: 376kcal | Carbohydrates: 65g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 148mg | Fiber: 5g | Sugar: 42g | Vitamin A: 410IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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