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!

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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
4.93 from 28 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




  • 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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  • Emily Rosebud

    I used frozen berries and gluten free flour but followed the recipe as instructed otherwise and it was perfection! This crisp crumble on top was the best I’ve had in terms of both crispiness and flavor. I was initially concerned the fruit appeared a bit runny underneath but it too set just right. Guests raved.

  • Lori

    Picked up raspberries, blueberries and boysenberries from the farmers market. Froze half and made this berry crisp with the other half. DELISH! I like more whole oats, so I flip-flopped the flour and oats quantities. Otherwise, I made the recipe as written.

  • Mary V

    I’ve made this 2x now, and both times it received rave reviews from my dinner guests! So easy and yummy. Thank you!

  • Katie

    Holy heck this is delicious. I picked three quarts of wild raspberries over the weekend and then realized I had no idea what to do with three quarts of wild raspberries, so I decided to try this recipe. I didn’t actually measure my berries, but I split them between two 9×9 dishes and then doubled the written recipe. It turned out delicious. Sweet topping, tart filling, ooey gooey berries, with a crisp crumble on top. Highly recommend. My only suggestion is that if you make it with all raspberries like I did, consider adding extra cornstarch, because those suckers are juicy.

  • Samantha Williams

    One of the greatest desserts of all time! Always a show stopper. Must use good quality vanilla ice cream with it. Can’t get enough of this, will be making it for all my dinner guests.

    • Kyra Becker

      Looking forward to making this dessert on July 4! Thank you for a great recipe!

  • jer

    This was delish and very easy to make! Great recipe – thanks!!

  • Hannah Christiansen

    Planning to make this for a nice spring/summer dessert for the weekend. I saw that the nutrition facts were listed, which is great as myself & my partner are trying to track our calories!

    I noticed that it said 1 serving was 391. Would you happen to know how much 1 serving is? 1/2 cup? 1 cup?

    Any info you can give would be appreciated!

    • Jaclyn

      Jaclyn Bell

      Hello, sorry I can’t give you an exact answer on this one. Measuring it out is quite tricky. It’s 1/7th of the dish.