This Triple Berry Crisp is such an easy, comforting and delicious summer dessert. With a warm mixed berry filling and a crisp, buttery topping of cinnamon and oats, every bite will have you sighing with satisfaction.
If you’re looking for a simple, no-fuss recipe with amazing flavors, a crisp is always a good way to go. Take your favorite fruit and top with a crispy, crumbly oat topping and bake. The whole concept couldn’t be easier.
And in the middle of summer, what could be better than combining three of the best summer fruits into one crisp? We absolutely love strawberries, blueberries and raspberries in our family, so this berry crisp is a hit every time. And I love that it’s so easy to put together but gets everyone as excited and happy as if I’d made a complex cake. They also love it with just blueberries in my blueberry crisp and with apples in the fall in apple crisp, too.
Why You’ll Love This Triple Berry Crisp Recipe
This mixed berry crisp is one of those classic desserts you just can’t live without. Here’s why.
- Texture heaven. I am obsessed with the way the crisp, buttery topping pairs with the warm, gooey berry filling. The filling softens the topping just enough to marry the two together but not so much to make it lose its delightful crunch.
- A match made in heaven. Cinnamon has this magical way of amplifying the flavor of berries that I can’t get enough of. This recipe does it right (with plenty of cinnamon!).
- Super easy. Anyone can make this recipe. Seriously. All you have to do is mix together a few ingredients for the filling, then a few ingredients for the topping, spread the topping over the filling, and bake. You’ll only need to be in the kitchen for 5 minutes. The oven will do the rest.
Ingredient Notes
Here’s what you’ll need to make this triple berry crisp. Don’t forget to scroll to the recipe card below for precise measurements.
For the Berry Filling
- Mixed berries – I used most of one package each of the three main berries – one pound of strawberries and 6 ounces each of blueberries and raspberries.
- Sugar – I stuck with white sugar for the berry filling, but you could try a little brown sugar for a deeper flavor too. I used both in the topping.
- Cinnamon
- Cornstarch – The cornstarch helps to thicken the filling up.
- Fresh lemon juice – Use fresh-squeezed lemon juice here to add a pop to the fruit. The bottled stuff just isn’t the same.
- Quick cook oats – I have tried this recipe with traditional oats but the oats don’t soften as much and are more chewy.
- All-purpose flour – Be sure to measure it correctly, so your topping isn’t too dry. I recommend a food scale or the spoon and level technique in my post on how to accurately measure flour.
- Butter – I use unsalted, but if you just have salted butter on hand, that’s fine. Just don’t add the additional pinch of salt.
Tips for the Best Homemade Crisp
These pro tips will help you make the best mixed berry crisp you’ve ever had.
- Fresh is best. If you have access to fresh berries, use them. The flavor will be so much better. Plus, there’s just something so satisfying about using fresh, seasonal fruit in your cooking.
- A note on frozen berries. If you do not have access to fresh berries, you can use frozen ones. Just be sure to thaw them first and then pat them dry. Excess moisture will lead to a filling that doesn’t thicken enough.
- Choose quick-cooking oats. I have tried to use traditional oats and they are a bit tougher and less pleasant.
- Rest. I like giving my berry crisp about 15 minutes to rest after I remove it from the oven and before I serve it. This allows the flavors to meld and the filling to firm up a bit for easier serving.
How to Store and Reheat Extras
- To store. Once the crisp has cooled completely, cover the baking dish tightly with a layer of plastic wrap. You can store triple berry crisp in the fridge for up to 4 days. I don’t recommend freezing it. The berry mixture will likely be more mushy and the texture can be a little different after thawing.
- To reheat. Remove the plastic wrap from the baking dish, cover the dish with aluminum foil, and bake at 350°F for 10-15 minutes or until warm. You can also microwave individual portions in 30-second intervals until heated through.
More Berry Recipes to Try
Triple Berry Crisp
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Ingredients
Berry Filling
- 4 ½ cups mixed berries*
- ½ cup (104g) sugar
- ½ teaspoon ground cinnamon
- 2 ½ tablespoons cornstarch
- 1 teaspoon fresh lemon juice
Crisp Topping
- ¾ cup (75g) quick cook oats
- ¾ cup (98g) all-purpose flour
- ¾ cup (168g) light brown sugar (packed)
- ¼ cup (52g) sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter (melted)
- Pinch of salt
Instructions
- Preheat the oven to 350℉ and grease a 9×11 pan.
- In a medium sized bowl, toss the berries, sugar, cinnamon, cornstarch and lemon juice to combine and add to the prepared pan.
- In a another medium sized bowl, combine the oats, flour, sugars and cinnamon until well combined.
- Add the melted butter and stir until combined and crumbly.
- Sprinkle the topping evenly over the berries.
- Bake for 45-55 minutes until golden around the edges and bubbly.
- Serve warm with a scoop of ice cream.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Easter, Holidays, July 4th, Other Sweets, Recipes, Recipes with video, Sweets and Treats,
Do you use fresh or frozen berries?
I used fresh, but frozen should be ok too. I’d just suggest thawing and draining them so you don’t add additional water.
I like lots of the crisp topping too. I love the fruit, but I used to always eat the fruit first so I could have the crisp last. Haha.
Looks delicious! And easy to make dairy free with just one substitution for the butter.
I love fruit crisps, too. Cinnamon is a wonderful spice to add, brings out the flavor.
God bless you & your hubby as he begins training for the new role in his job. Sounds exciting, new pens, pencils, paper & all… N