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
4.92 from 23 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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  • JeanBaptiste

    I had great success with this recipe this weekend. I had some beautiful summer berries that I was worried were staying in the freezer too long so I whipped those out for this recipe. I will definitely be making this wonderful recipe again. Thank you.

  • Trina

    I used up some frozen berries and the consistency was perfect. The flavour 10/10. This will be a ‘go to’ recipe for nights when I have company. My only mistake, I used a 9X13 dish and should have doubled the recipe.

  • H. Davis

    My easy go to recipe. Love it. Any 6 cups of berries works. Also any combination of frozen and fresh berries, or even all frozen. (I do let frozen berries come to room temp)
    I often bake for closer to 50 min for topping to finish cooking when using frozen berries. Seems to take longer even when thawed. Perfect for letting cool and bringing to a gathering.

  • Robin Belden

    is it better to bake ir right before serving, or is it okay to make in the morning and reheat that evening?

    • Jaclyn

      Jaclyn Bell

      It is best served shortly after preparing for the best texture.

  • Melissa

    This was incredibly fantastic. I did not use the exact mix of berries you recommended, but instead used about 5.5-6cups of berries we had picked that needed to be promptly used (a mix of blackberries, marionberries, blueberries and a few raspberries). Delicious way to use up these summer berries.

  • Angela

    I was want to make BlueBerry sauce for ice cream I have all ingredients except vanilla sugar and don’t think the store carries that. It does say it can be replace with Vanilla Extract but doesn’t say how much to put in. It’s 3Tbsp of vanilla sugar. Would it be 1Tbsp of Vanilla Extract?

    For the Blueberry Mixture:
    1 cup of Fresh Blueberries
    3 Tbsp of Vanilla Sugar
    2 Tbsp of Water
    1/2 tsp of Cornstarch plus 1 Tbsp of Water

    • Jaclyn

      Jaclyn Bell

      For a recipe like that about 1/4 to 1/2 tsp vanilla extract would be plenty.

    • Jaclyn

      Jaclyn Bell

      The topping could be made in advance and refrigerated or frozen to use later. The filling I would wait to prepare.