Triple berry crisp is a delicious fruit crisp that combines raspberries, blackberries, and blueberries with a sweet crisp topping in one easy recipe.
Triple berry crisp is a mixed berry crisp that combines raspberries, blackberries, and blueberries into one delicious fruit crisp. Fruit crisps one of my favorite ways to turn seasonal fresh fruit or frozen fruit, like berries, into an easy dessert.
And this berry crisp is as easy to make as it is delicious! It takes just 10 minutes to prep this recipe, which makes it a quick dessert recipe that’s perfect for busy summer nights.
“I tried this recipe with raspberries and blackberries from our farm. Unanimously the kids voted to make this recipe again and again.” – Cheryl
Ingredient notes and substitutions
- Oats: I’ve only made this recipe with old-fashioned rolled oats. I haven’t tried using quick oats in the topping.
- Brown sugar: I use light brown sugar. If you only have dark brown sugar, feel free to use that instead.
- Butter: I use salted butter. If you’re using unsalted butter, add a couple of pinches of salt to the topping.
- Berries: You can vary the types of berries depending on what you have on hand and what you like.
- Lemon juice: I highly recommend using fresh lemon juice instead of bottled lemon juice as bottled lemon juice can have an off taste to it.
How to make triple berry crisp
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is give below.
Step 1: To make the topping, stir together the old-fashioned oats, flour, sugars, cinnamon, and salt in a medium bowl.
Step 2: Add the melted butter to the dry ingredients.
Step 3: Stir to combine. Set aside.
Step 4: In a separate large bowl, add the berries, flour, sugar, salt, and lemon juice.
Toss to combine.
Step 5: Pour the berry filling mixture into a 7×11-inch baking dish (or a similar sized baking dish).
Step 6: Drop spoonfuls of the topping over the berries.
Step 7: Bake for 35-45 minutes, or until the topping is golden brown and berries are bubbling around the edges.
Step 8: Remove from the oven, and place on a wire cooling rack.
Step 9: Let the crisp stand for 10-15 minutes before serving.
Recipe Tips!
- Serving suggestions: This mixed berry crisp is delicious served as-is. It’s also great served with a scoop of vanilla ice cream or sweetened homemade whipped cream.
- Frozen berries: You can use all frozen berries or a combination of fresh and frozen berries. If you’re using frozen berries, look for triple berry blends. Those type of blends work well in this recipe.
Storage
Store any leftover triple berry crisp in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
More fruit crisp recipes!
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Triple Berry Crisp
Equipment
- 7×11-inch baking dish
Ingredients
Crisp Topping
- 1 ½ cups old-fashioned oats
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup butter melted
Berry Filling
- 2 cups fresh or frozen raspberries
- 2 cups fresh or frozen blackberries
- 2 cups fresh or frozen blueberries
- 6 tablespoons all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350 F.
- To make the topping, stir together the oats, flour, sugars, cinnamon, and salt in a medium bowl.1 ½ cups old-fashioned oats, 1 ½ cups all-purpose flour, ⅓ cup granulated sugar, ¾ cup light brown sugar, 1 teaspoon ground cinnamon
- Add the melted butter, and stir to combine. Set aside.¾ cup butter
- In a separate large bowl, add the berries, flour, sugar, salt, and lemon juice.2 cups fresh or frozen raspberries, 2 cups fresh or frozen blackberries, 2 cups fresh or frozen blueberries, 6 tablespoons all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon fresh lemon juice
- Toss to combine.
- Pour the berry mixture into a 7×11-inch baking dish (or a similar sized baking dish).
- Drop spoonfuls of the topping over the berries.
- Bake for 35-45 minutes, or until the topping is golden brown and berries are bubbling around the edges.
- Remove from the oven, and place on a wire cooling rack.
- Let the crisp stand for 10-15 minutes before serving.
Notes
- Oats: I’ve only made this recipe with old-fashioned rolled oats. I haven’t tried using quick oats in the topping.
- Brown sugar: I use light brown sugar. If you only have dark brown sugar, feel free to use that instead.
- Butter: I use salted butter. If you’re using unsalted butter, add a couple of pinches of salt to the topping.
- Berries: You can use all fresh berries, all frozen berries, or a combination of fresh and frozen berries.
- Lemon juice: I highly recommend using fresh lemon juice instead of bottled lemon juice.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Cheryl says
I tried this recipe with raspberries and blackberries from our farm. Unanimously the kids voted to make this recipe again and again.
Kate says
Thank you! I’m glad it was a hit!