This delicious Triple Berry Crisp is so easy to make with frozen berries! This tasty dessert is bursting with juicy berries and topped with a crunchy oatmeal streusel. This dish is a definite crowd pleaser and is perfect for the holidays!
Fruit crisps are among my favorite desserts to make, especially during the holidays. They're bursting with sweet fruit, super easy to make and can be assembled ahead of time. Plus, they can feed a crowd!
Some of my favorite fruit desserts are my Easy Skillet Blueberry Peach Cobbler, Slow Cooker Apple Crisp, Healthy Blueberry Crisp, and delicious Peach Crisp (Gluten Free).
Now I'm so excited to bring you my new favorite fruit dessert, this delicious Triple Berry Crisp with frozen berries. It's a delicious baked dessert bursting with sweet, juicy berries, topped with a crunchy oatmeal streusel. What's not to love about that?
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Berry Crisp with Frozen Berries
The best part about this dessert is that it's so easy to make using frozen berries from the grocery store. You can just toss the frozen berries straight into the dish. No need to defrost them first!
I use a frozen triple berry blend with blueberries, raspberries and blackberries for the filling in this berry crisp. Sometimes I'll also add frozen strawberries.
I always keep frozen berries on hand in my freezer. I usually pick up a huge bag of them from my local big-box grocery store. Frozen berries are a great way to add a pop of flavor and nutrition to dishes like oatmeal, yogurt, salads, and smoothies.
Frozen berries are also economical. They're usually a lot cheaper than buying the same amount of fresh berries.
If you have fresh berries, you can definitely use them in this recipe.
Doctor's Tips
Berries are picked and quick-frozen at the peak of ripeness so that their taste and nutrients are preserved.
Frozen berries are packed with nutrients including vitamin C, fiber, and antioxidants.
Berries are low in calories and are naturally sweet. Adding berries to your recipes is an excellent way to add natural sweetness so that you can cut back on added sugars.
Why You'll Love This Dish
- So tasty- who can resist juicy berries topped with a crumbly streusel? Kids and adults will love this dish.
- Simple- so easy to make using frozen berries and pantry ingredients
- Make-ahead- this berry crisp can be made in advance
- Crowd-pleaser- the perfect dish for entertaining and great for the holidays!
What You'll Need To Make This Dish
Ingredient notes and substitutions. See recipe card at the end of the post for full ingredient list.
- Frozen berries- I use a frozen triple berry mix which has blueberries, raspberries, and blackberries; sometimes I add in frozen strawberries as well. You can substitute fresh berries in the same amount.
- Flour- I use white whole wheat flour to add some healthy whole grains into the dish. You can use any type of flour including gluten-free flour if you'd like to keep this dish gluten free.
- Oats- I use old-fashioned rolled oats. You can use certified gluten-free oats if desired.
- Pecans- you can substitute any nuts like walnuts or almonds
- Sugar- I use sugar in the filling but you can use maple syrup, agave or honey if you prefer. I like to use brown sugar in the topping because it gives a nice crumbly texture.
Step-By-Step Instructions
- Step 1- Stir the frozen berries together with flour, sugar and vanilla extract in a bowl. Do not defrost the berries first.
- Step 2- To make the crisp topping, mix the flour, sugar, and cinnamon together in a bowl. Cut in the butter with a fork until it's the size of peas.
- Step 3- Stir in the oats and chopped pecans.
- Step 4- Transfer the berry mixture to a greased 8x8-inch baking dish or six individual dessert ramekins and sprinkle the crisp topping over the fruit. Bake at 350°F for 45-55 minutes until the berries are bubbling and the topping is golden brown. Cool 15 minutes before serving. Serve with a dollop of ice cream or whipped cream, if desired.
Chef's Tips
- You can bake this triple berry crisp in a square baking dish, a round pie plate or even a cast iron skillet. I also like to make individual crisps using dessert ramekins.
- Be sure to let the berry crisp cool at least 15 minutes before diving into it- the filling will thicken as it stands.
- Store any leftovers in the fridge in an airtight container up to 5 days. Reheat in the microwave. Leftover berry crisp is also delicious for breakfast the next day topped with Greek yogurt!
- This berry crisp is the perfect make-ahead dessert. Once the crisp is assembled, you can refrigerate it up to 5 days or freeze it up to 3 months. When you're ready to bake it, simply pop it in the oven straight from the fridge or freezer and bake at 350°F for about an hour until the berries are bubbling.
Recipe FAQs
No, you don't need to thaw frozen berries before baking them in this crisp. Simply toss the frozen berries with the other ingredients and proceed with the recipe as directed. The flour in the filling will help thicken the juices as the berries cook.
Berry crisp recipes typically include either cornstarch or another thickener like flour or arrowroot to help thicken the fruit filling. As the berries cook in the oven, they release their juices. If no thickening agent is added to the filling, this can lead to a soupy, watery filling. Be sure to bake the crisp long enough so that the berries cook down and are bubbling. Also, be sure to let the berry crisp cool for at least 15 minutes before serving. The filling will thicken as it stands.
Yes! This triple berry crisp is the perfect make-ahead dessert. Once the crisp is assembled, you can refrigerate it up to 5 days or freeze it up to 3 months. When you're ready to bake it, simply pop it in the oven straight from the fridge or freezer and bake at 350°F for about an hour until the berries are bubbling.
Yes, you can use any combination of fresh berries in this dish. Use the same amount as called for in the recipe.
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Recipe
Triple Berry Crisp (With Frozen Berries)
Equipment
Ingredients
Berry Filling
- 5 cups frozen triple berry blend (strawberries, raspberries and blackberries)
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Crisp Topping
- ½ cup flour (I use white whole wheat flour)
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons cold, unsalted butter, cut into small pieces
- ⅓ cup rolled oats
- 3 tablespoons chopped pecans
Optional toppings
- Ice cream or whipped cream, for serving
Instructions
- Preheat oven to 350°F. Spray an 8x8-inch square baking dish or 6 individual dessert ramekins with cooking spray.
- To make the berry filling, mix the frozen berries, flour, sugar, and vanilla together in a large bowl.
- To make the crisp topping, mix the flour, brown sugar, and cinnamon together in another large bowl. Cut in the butter with a fork until it's the size of peas. Stir in the oats and pecans.
- Pour the berry filling into the prepared ramekins (or baking dish) and sprinkle the crumble mixture on top, spreading it out evenly. Bake in the oven until the berries are cooked and bubbling, 45-55 minutes. Let cool 15 minutes before serving. Serve alone or with a dollop of ice cream or whipped cream.
Notes
- I use a frozen triple berry mix for this recipe, which has blueberries, raspberries, and blackberries. Sometimes I add frozen strawberries too. You can use any combination of frozen berries. You can also use fresh berries but may need to shorten the cooking time by 5-10 minutes.
- You can bake this triple berry crisp in a square baking dish, a round pie plate or even a cast iron skillet. I also like to make individual crisps using dessert ramekins.
- Be sure to let the berry crisp cool at least 15 minutes before diving into it- the filling will thicken as it stands.
- Store any leftovers in the fridge in an airtight container up to 5 days. Reheat in the microwave. Leftover berry crisp is also delicious for breakfast the next day topped with Greek yogurt.
- This berry crisp is the perfect make-ahead dessert. Once the crisp is assembled, you can refrigerate it up to 5 days or freeze it up to 3 months. When you're ready to bake it, simply pop it in the oven straight from the fridge or freezer and bake at 350°F 45-55 minutes until the berries are bubbling.
Carlyn says
Having this yummy dessert w/ plant-based vanilla ice cream to finish off vegan red/green spinach lasagna entree for Christmas dinner 2025 + hibiscus tea and/or Indian green tea. Can tell it's going to be wonderful, and it was sooooo easy to make🙂 Thank you!
Dr. Sonali Ruder says
That sounds like the perfect holiday meal — I love that pairing with plant-based vanilla ice cream and tea! So glad it was easy to make and that you enjoyed it. Thank you for sharing 🤍
Heather says
I have it in the oven right now! I had a sweet tooth so I started looking for recipes and stumbled across this! Looks so delicious! I can't wait until it's done!
Dr. Sonali Ruder says
Yay! I hope you enjoyed the dish!
Kelly Partridge says
This dish loos delicious. Can the flour be substituted with something else to make it gluten free?
Dr. Sonali Ruder says
Yes, you can use a gluten-free flour or cornstarch. If using cornstarch, I would cut back the amount to 2 tablespoons.
url says
My husband and I love berries, but wait for the season.
I have not worked with frozen berries before but you make it sound easy and doable. I am definitely going to try doing it. Thank you Sonali.
Bariatric Eating says
Berries, yes, one of my fovourite. Thanks for sharing Sonali, I will definitely make "Triple Berry Crumble" this coming Holiday.