Triple Berry Crisp

July 5, 2017

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This Triple Berry Crisp is definitely worthy of making it to the list of favorites! A flavorful, fresh berry base is topped with a decadent oat crumble and no one will be able to resist! It’s easy to make and even easier to eat and fall in love with.

Triple Berry Crisp

A Must Try Berry Crisp!

This fruit crisp is made up of  mostly berries (which I’m obsessed with), then it’s adorned with the most delicious crispy, sweet, buttery, oat filled topping and finished with a generous scoop of rich 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

How to Make Berry Crisp

  • Preheat oven, butter baking dish.
  • Whisk together flour, oats, brown sugar, granulated sugar, cinnamon and salt then cut butter into mixture. Chill.
  • Rinse and drain berries. Transfer to baking dish.
  • Whisk together sugar and cornstarch, toss mixture with berries.
  • Sprinkle crumble evenly over berries.
  • Bake in until filling is bubbling and topping is golden brown.

Triple Berry Crisp

Can I Use Frozen Berries?

I’m sure in the winter this would also work with frozen berries. I’d just add them in frozen (skip rinsing) 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

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Triple Berry Crisp
4.8 from 10 votes

Triple Berry Crisp

This fruit crisp is made up of bright, fresh berries, then it's adorned with the most delicious crispy, sweet, buttery, oat filled topping and finished with a generous scoop of rich vanilla ice cream.
Servings: 7
Prep20 minutes
Cook30 minutes
Ready in: 50 minutes



  • 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


  • Preheat oven to 375 degrees. Butter a 9 by 9-inch or 11 by 7-inch baking dish. 
  • For the crumble: 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: 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. 
  • 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. 
  • Recipe source: Cooking Classy 
Nutrition Facts
Triple Berry Crisp
Amount Per Serving
Calories 391 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 91mg4%
Potassium 210mg6%
Carbohydrates 64g21%
Fiber 6g25%
Sugar 39g43%
Protein 2g4%
Vitamin A 495IU10%
Vitamin C 22.2mg27%
Calcium 44mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Melilou

    Absolutely delicious, thank you! I have made this a few times now and the entire family loves it! I used frozen berries and each time I had to bake it longer so the berries were warm…in the future I will try to remember to defrost the berries beforehand. The last time I made it, I doubled the toppings ingredients since that is my favorite part. Either way, you can’t go wrong!

  • John Reagan

    I needed some desert after eating some homemade fried rice. My wife had made cobbler recently, but I wanted crisp. I found this recipe and tried it. We had some frozen triple berries that I got from Grocery outlet (there were about 27 oz left in the bag), so I used those. I followed the recipe, with the exception of adding about a half cup of chopped walnuts and some shredded coconut. My wife isn’t really fond of coconut, so I didn’t add a lot, but she admitted that it added a pleasant flavor to the mix. It was Excelent, but a little runny, no doubt from the extra moisture inherent with frozen berries. Next time I’ll add more corn starch.

    • Sharon K.

      Used frozen triple berries and mine came out very runny and the topping sank in and didn’t brown…may try tapioca next time and double the topping. Tasted great but looked a mess.

  • Lore Eyckmans

    Can I do this with tapioca flour instead of normal flour?

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing I couldn’t say for sure. What would probably be your best bet would be a 1:1 gluten free flour blend.

  • Greg

    What about re-heating and storing in the refrigerator. Freezing?

    • Jaclyn

      Jaclyn Bell

      Yes you can but with any crisp I always say it is best the day it is made. The topping starts to soften from the juices of the filling as it sits in the fridge or the freezer. Though if you still opt to do it you can reheat the whole thing in the oven or individual servings in the microwave.


    Someone asked if you could use frozen berries when fresh are not available and I saw yes but to leave them frozen. I did just that and used the same amount of frozen berries as the recipe called for fresh. This didn’t turn out as I was hoping. It is much too juicy, probably because of the water in the frozen berries and my topping did not stay on the top to brown it kind of sunk into the berries. It tastes great and will be even better with vanilla ice cream or frozen yogurt. To look at it, well it looks like a mess and why I didn’t give it 5 stars.

  • Ann Ludwig

    What would you substitute for the butter if you wanted to do a began version of this recipe?