Triple Berry Crisp (With Frozen Berries)

Berry crisp in individual metal serving dish

5 from 6 votes

Triple Berry Crisp (With Frozen Berries)

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!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 291kcal

Author: Dr. Sonali Ruder

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.

Nutrition