Triple Berry Crisp

When berry season rolls around, this is the first dessert I think of. This Triple Berry Crisp is one of those crowd-pleasers that feels comforting, nostalgic, and just the right amount of indulgent. It’s got everything I love—juicy sweet-tart berries, a buttery oat topping, and of course, a scoop of cold vanilla ice cream melting into every warm bite. This one shows up every summer in my kitchen, usually when I’ve overbought berries from the market (which is often!).

Why I Always Come Back to This Crisp

There’s something effortless about this dessert. No rolling out pie dough, no fussy layering—just toss the berries, mix the topping, and bake until golden and bubbling. That’s it.

I first made this on a lazy Sunday when I had a bowl full of blueberries, raspberries, and strawberries starting to look a little too soft. I didn’t want to waste them, so I threw together a quick crisp, and by the time it came out of the oven, the whole kitchen smelled like summer. Ever since, it’s been my go-to for dinner parties, family cookouts, or just a weeknight treat with leftover berries.

What You’ll Need for the Best Triple Berry Crisp

• Mixed berries: I usually use a combo of strawberries, blueberries, and raspberries. Blackberries work beautifully too. About 5–6 cups total.

• Cornstarch: Helps thicken the berry juices so you don’t end up with a soupy crisp.

• Granulated sugar: Just enough to sweeten the filling without overpowering the natural tartness.

• Fresh lemon juice or zest: Adds brightness and brings out the berry flavor.

• Old-fashioned oats: These give the topping its chewy, golden texture.

• Brown sugar: Adds richness and that deep caramelized flavor to the crumble.

• All-purpose flour: Helps bind the topping.

• Butter: Cold, unsalted, and cut into pieces—this is what makes the topping golden and crisp.

• Cinnamon and salt: For that cozy, balanced flavor.

How I Make It – Step by Step

1. Preheat and prep your dish.
I butter a ceramic or glass baking dish (usually 8×8 or 9-inch round), then set my oven to 375°F.

2. Mix the topping.
In a bowl, I combine oats, flour, both sugars, a pinch of cinnamon, and salt. Then I cut in cold butter with a pastry cutter or my fingers until it forms clumps. I usually chill this in the fridge while I prep the berries—it helps the topping stay crisp and not melt too fast while baking.

3. Prep the berries.
Rinse, drain, and gently pat the berries dry. If I’m using strawberries, I hull and quarter them. Then toss the berries with cornstarch, sugar, and lemon juice or zest right in the baking dish.

4. Add the topping.
Evenly sprinkle that chilled crumble mixture over the berry filling. Don’t pack it down—just let it fall where it may. Those little pockets crisp up the best.

5. Bake.
Bake for 35–40 minutes, or until the berries are bubbling at the edges and the topping is golden brown. If the top starts to brown too quickly, I loosely cover it with foil for the last 10 minutes.

6. Cool slightly and serve.
Let it rest for 10–15 minutes before serving—it thickens up a bit and doesn’t burn your tongue. Always, always serve with a scoop of vanilla ice cream.

Fresh or Frozen Berries—What Works Best?

During summer, I’m all about fresh berries. But in winter, frozen ones work just fine too. If you’re using frozen, no need to thaw—just toss them straight in with the cornstarch and sugar and bake a little longer. It might take an extra 5–10 minutes in the oven, but it’ll still taste amazing.

Tips That Make It Even Better

• Cold butter is key. This helps the topping crisp up instead of melting into a soggy layer.

• Chill the topping. I usually make the crumble topping first and pop it in the fridge while I work on the filling.

• Let it sit before serving. This gives the juices time to set up and not run all over the plate.

• Add nuts if you like. Chopped pecans or almonds in the topping add a great crunch.

• Use what you have. Don’t stress about the berry mix—this recipe is super forgiving. Even just two kinds will still taste incredible.

What to Serve It With

This crisp is best served warm—no question. My go-to pairings:

• Vanilla ice cream: Classic, creamy, and the perfect balance to the tart berries.

• Whipped cream: Light and airy if you don’t want anything too sweet.

• A drizzle of cream or custard: For something more old-school and comforting.

I’ve also been known to eat the leftovers cold from the fridge with my morning coffee. No regrets.

Yield: 7

Triple Berry Crisp

Print

There’s just something magical about warm, jammy berries tucked beneath a golden, buttery oat topping.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the Crisp Topping

• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/2 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

For the Berry Filling

• 12 oz fresh raspberries (about 2½ cups)
• 11 oz fresh blueberries (around 2 heaping cups)
• 6 oz fresh blackberries (roughly 1 heaping cup)
• 1/3 cup granulated sugar
• 1½ tablespoons cornstarch

Instructions

1. Start by preheating your oven to 375°F and greasing a 9x9-inch (or 11x7-inch) baking dish with a bit of butter.
2. In a large bowl, stir together the oats, flour, both sugars, cinnamon, and salt. Add the cold butter cubes and work it into the dry ingredients using a pastry cutter, a fork, or your fingers until the mixture looks like coarse crumbs. Pop the bowl into the fridge to keep the butter cold while you prep the filling.
3. Give all your berries a quick rinse and let them drain in a colander—no need to pat them dry. Spread the damp berries evenly in your prepared baking dish.
4. In a separate small bowl, mix together the granulated sugar and cornstarch. Sprinkle this mixture over the berries and gently toss to coat them evenly.
5. Take your crumble topping out of the fridge and scatter it generously over the berry mixture, making sure to cover the surface.
6. Bake for about 30–35 minutes, until the berries are bubbling around the edges and the topping is golden and crisp. Let it cool for a few minutes, then serve warm with a big scoop of vanilla ice cream on top.

Nutrition Information

Yield

7

Serving Size

1
Amount Per Serving Calories 369Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 83mgCarbohydrates 60gFiber 7gSugar 37gProtein 4g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Make-Ahead and Storage Notes

Make ahead:
You can mix the topping a day or two in advance and store it in the fridge. The berry filling is best tossed together fresh, but you can prep your fruit ahead and keep it covered in the fridge too.

Store:
Leftovers keep well for about 3 days in the fridge. Just cover the dish or transfer to an airtight container.

Reheat:
Pop individual portions in the microwave for 30–40 seconds, or warm the whole dish in the oven at 325°F until heated through.

This crisp is one of those simple pleasures that never gets old. Whether you’re making it for a summer get-together or just because you’ve got too many berries in the fridge, it’s one of those easy, delicious recipes you’ll come back to again and again.

Try other Crisp recipes:

• Fresh Apricot Crisp
• Apple Rhubarb Crisp
• Cinnamon Apple Pear Crisp