Triple Berry Crisp


Summer is all about those crisps and this Triple Berry Crisp is definitely worthy of making it to the list of favorites (along with Strawberry Rhubarb Crisp and Peach Crisp)! Some people are crazy about cookies, others really love pie but I think my heart belongs to a really good fresh fruit crisp like so (although I may not be saying that exact thing when I’m eating cookies or pie).

Triple Berry Crisp

Triple Berry Crisp

This fruit crisp is made up of  mostly berries (which I’m obsessed with), then it’s adorned with the most delicious crispity, sweet, buttery, oat filled topping and finished with nothing but a generous scoop of vanilla ice cream. Yes, and that vanilla ice cream is a must! It adds to the sweetness and it balances out the light tartness of the berries and polishes it off with that berries and cream flavor combo. This is how you do summer!

Triple Berry Crisp

I’m sure in the winter this would also work with frozen berries. I’d just add them in frozen then add more time as needed. I know when that times rolls around for me I’ll definitely be going that route when I can’t get good fresh berries, but for now I’m alllll about those fresh summer berries and this has got to be one of the best uses for them! Now just pass me the pan and a spoon please :).

Triple Berry Crisp


Triple Berry Crisp

Servings: 6



  • 3/4 cup (106g) all-purpose flour
  • 1/2 cup (53g) old fashioned rolled oats
  • 1/2 cup (105g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter cold, diced into small pieces


  • 12 oz fresh raspberries (2 1/2 cups)
  • 11 oz fresh blueberries (2 heaped cups)
  • 6 oz fresh blackberries (1 heaped cup)
  • 1/3 cup (68g) granulated sugar
  • 1 1/2 Tbsp (15g) cornstarch


  1. Preheat oven to 375 degrees. Butter a 9 by 9-inch or 11 by 7-inch baking dish. 

For the crumble:

  1. In a mixing bowl whisk together flour, oats, brown sugar, granulated sugar, cinnamon and salt. Add butter and cut into mixture using a pastry cutter or fork (or rub with fingertips), until mixture resembles coarse crumbs. Transfer to refrigerator.

For the filling:

  1. Rinse berries and let drain (but don't dry). Transfer to baking dish. In a small bowl whisk together sugar and cornstarch. Pour cornstarch mixture evenly over berries then toss to evenly coat. 

  2. Remove crumble from refrigerator and sprinkle evenly over berries. Bake in preheated oven until filling is bubbling and topping is golden brown and crisp, about 30 - 35 minutes. Serve warm with vanilla ice cream. 

  3. Recipe source: Cooking Classy 



  • carmen lagunas: yum! You had me at Triple berry crisp! I have not made a recipe from your blog that I have not loved. Thanks so much.
    ps….loving those bowls…source? July 5, 2017 at 6:38am Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed my recipes Carmen! The top bowl I made then the one with the tan rim I got from fifty one and a half you can follow her on Instagram then direct message her if you see something you like. July 5, 2017 at 5:22pm Reply

  • Paige Flamm: This looks so good! Dying to try this soon!

    Paige July 5, 2017 at 9:36am Reply

  • Lara: This triple berry crisp is definitely going to be delicious. I would try it out this weekend. July 5, 2017 at 10:07am Reply

    • Jaclyn: I hope you love it Lara! July 5, 2017 at 5:18pm Reply

  • Laura | Tutti Dolci: So gorgeous! Love the triple blend of berries and I am totally on board with a scoop of vanilla too :) July 7, 2017 at 5:54pm Reply

    • Jaclyn: Thanks for the compliment Laura! You’re always so sweet! July 7, 2017 at 9:41pm Reply

  • Cindy: I’m so not a baker but would love to try this. Family doesn’t care for rasperries, so could I substitute strawberries? Lol…guess I’d know if I baked!! July 7, 2017 at 10:52pm Reply

    • Jaclyn: Yes strawberries would be fine. I might add a little lemon juice with them too (1 Tbsp). July 8, 2017 at 12:37pm Reply

  • Roxana Krummel: Can you use frozen berries? July 8, 2017 at 2:08pm Reply

    • Jaclyn: Yes frozen would be fine, I’d use unthawed then increase baking time as needed. Also just watch the top to make sure it’s not getting to golden brown near the end and tent with foil if needed. Hope you love this crisp! July 9, 2017 at 11:09am Reply

  • Lamarche Maureen: Just made it. I’m sure it will disappear before my eyes at tonight’s supper. July 9, 2017 at 12:13am Reply

    • Jaclyn: I’m so glad you tried it! I hope you love it! July 9, 2017 at 11:07am Reply

  • Farzana: How long should you leave the mixture to refrigerate? July 10, 2017 at 1:03pm Reply

    • Jaclyn: Just while you are preparing the berry filling so the butter stays cold so you get the best texture from the crisp. July 10, 2017 at 9:44pm Reply

  • Karen George: Could I double the recipe and put in a 9×13 and would I cook it longer? July 14, 2017 at 10:57pm Reply

    • Jaclyn: I would probably do 1 1/2 the recipe for a 13 by 9-inch. July 18, 2017 at 10:42am Reply

  • vivian: This was so easy and delicious too. The method of adding the sugar and cornstarch to the wet berries is brilliant! No more soupy filling. Thanks for a great recipe! July 30, 2017 at 6:44pm Reply

    • Jaclyn: I’m so glad you enjoyed it Vivian! Thanks for your review! July 31, 2017 at 9:03pm Reply

  • Lina: I just picked lots of blackberries and cannot find a simple blackberry pie or cobbler recipe. These particular blackberries are very ripe. Can I use this recipe just with blackberries, and add a little lemon to it? Thanks in advance! August 12, 2017 at 9:22am Reply

    • Jaclyn: I like the flavor best with a blend of at least two kinds of berries but it would work with all blackberries. I don’t think they’ll need the lemon but that’s just my opinion :). August 12, 2017 at 12:00pm Reply

  • Iris: I have an abundance of apples from my tree. I wonder if I could use them instead of berries?
    Anyone use this recipe for apples crisp? August 20, 2017 at 5:50pm Reply

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