Triple Berry Crisp
Wild blueberries, raspberries, and blackberries are tossed with vanilla and cinnamon, smothered with a delicious, crispy pecan streusel and oats topping, and then baked to perfection. When served warm with a scoop of vanilla bean ice cream, the result is a succulent bite of warm berries and sweet, crispy cookie-like topping. After just one bite, you’ll swear you’ve gone to fruit crisp heaven!
This wonderful dessert is so simple to make, comes together in minutes, and is great for entertaining. It won’t matter if you use fresh or frozen berries, so it’s a great dessert to make during warm or cold weather months. Perfect for entertaining, as most of the prep can be done ahead of time and assembled last minute. Although the topping uses a bit of flour, this dessert can easily be made with gluten-free flour. Want to know exactly how to make this recipe gluten-free, dairy-free, or vegan? Visit the Pimp Our Recipe section in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe Updated: 4/4/22
TRIPLE BERRY CRISP
Ingredients
Instructions
- Preheat your oven to 350°F. Grease an 10.5 x 7.5 inch ceramic baking dish (see Note #1) with 1 tablespoon unsalted butter, and set aside. Add all purpose flour (or 1:1 gluten free flour), oats, granulated sugar, light brown sugar, cinnamon, and salt to a medium mixing bowl, and mix well with a fork or whisk to combine.
- Cut remaining 7 tablespoons of cold unsalted butter into small cubes, and add to oat mixture. With your hands (or a pastry cutter), smoosh the butter into the dry mixture until butter is crumbly and evenly distributed throughout the oats mixture. Add pecans to the mixture, and using your hands, combine to distribute nuts evenly. Cover with plastic wrap and refrigerate, while you prepare the berries.
- Add berries to a large mixing bowl. In a small measuring cup or bowl, add lemon juice, lemon zest, and vanilla, and stir to combine. Add lemon mixture to berries and toss to coat.
- In a small mixing bowl, add granulated sugar, cornstarch, and cinnamon, and mix until combined. Then add to berries, and toss until evenly coated.
- Dump the berries into the prepared baking dish (see Note #2), and spread out evenly. Then dump the crumble topping mixture onto the berries, and spread out evenly. Bake for 45 to 55 minutes (depending on your oven). You’ll know it’s done when the berries are bubbling and the topping is golden brown. Cool for about 15 minutes, and serve warm with vanilla bean ice cream, or whipped cream.
Notes
- If you don’t have a 10.5 x 7.5 inch baking dish, a slightly larger dish or smaller (and deeper) dish will work fine. We like this 11 x 8 baking dish, or just use a 9 inch ceramic pie dish (2.5 inches deep - or glass pie pan) that is at least 2 inches deep.
- If using frozen berries and the mixture is very liquidy, use a slotted spoon to transfer the berry mixture into your prepared baking dish. Then spoon only a small amount of the berry liquid over the berries in the dish. They should be moist, but not soupy.
- Leftovers? Once completely cooled, cover the baking pan with plastic wrap and refrigerate for up to 3 days. To reheat individual servings, serve and place in the microwave for about 15 to 30 seconds. Then top with whipped cream or vanilla ice cream.
Nutrition Facts
Calories
316.38Fat (grams)
15.12Sat. Fat (grams)
6.84Carbs (grams)
44.42Fiber (grams)
2.50Net carbs
41.93Sugar (grams)
29.67Protein (grams)
2.74Sodium (milligrams)
20.20Cholesterol (grams)
27.11Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
TOPPING PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Topping
STEP 1
Preheat your oven to 350°F. Grease an 10.5 x 7.5 inch baking dish (see Note below) with 1 tablespoon unsalted butter.
a) To a medium mixing bowl, add ½ cup all purpose flour (or 1:1 gluten free flour), 1 cup rolled oats, ½ cup granulated sugar, ½ cup lightly packed light brown sugar, ¼ teaspoon ground cinnamon, and a pinch of fine salt.
b) Mix well with a fork or whisk to combine.
Note: If you don’t have an 10.5 x 7.5 baking dish, we like this 11 x 8 baking dish, or just use a 9 inch ceramic pie dish (2.5 inches deep - or glass pie pan) that is at least 2.5 inches deep.
STEP 2a
Cut remaining 7 tablespoons of cold unsalted butter into small cubes, and add to oat mixture. With your hands (or a pastry putter cut or), smoosh the butter into the dry mixture until butter is crumbly and evenly distributed throughout the oats mixture.
STEP 2b
Roughly chop ½ cup pecans, then add to the mixture. Using your hands, smoosh together to combine and distribute nuts evenly. Cover with plastic wrap and refrigerate, while you prepare the berries.
Berries
BERRIES PREPARATION
Gather all your ingredients, before you begin.
We used frozen berries for this recipe, but you can swap out your favorite combination of fresh berries, if you prefer.
STEP 1
Add 6 cups assorted berries, fresh or frozen (blueberries, blackberries, and raspberries - see Note below) to a large mixing bowl.
In a small measuring cup or bowl, add 1 tablespoon fresh squeezed lemon juice, ½ teaspoon lemon zest, and 1 teaspoon pure vanilla extract, and stir to combine. Add lemon mixture to berries and toss to coat.
Note: If using frozen, we prefer using Wyman’s Triple Berry.
STEP 2
In a small mixing bowl, add ⅓ cup granulated sugar, 2 tablespoons cornstarch, and ¼ teaspoon cinnamon. Mix together until combined. Then add to berries, and toss until evenly coated.
STEP 3
Dump the berries into the prepared baking dish (see Note below), and spread out evenly. Then dump the crumble topping mixture onto the berries, and spread out evenly. Bake for 45 to 55 minutes (depending on your oven). You’ll know it’s done when the berries are bubbling and the topping is golden brown. Cool for at least 15 minutes before serving.
Note: If using frozen berries and the mixture is very liquidy, use a slotted spoon to transfer the berry mixture into your prepared baking dish. Then spoon only a small amount of the berry liquid over the berries in the dish. They should be moist, but not soupy.
SERVING SUGGESTION
Serve warm with vanilla bean ice cream, or whipped cream.
Notes:
Leftovers? Once completely cooled, cover the baking pan with plastic wrap and refrigerate for up to 3 days. To reheat individual servings, serve and place in the microwave for about 15 to 30 seconds. Then top with whipped cream or vanilla ice cream.
VIDEO
How to Make this Quick and Easy Fruit Crisp!
Blog Comments & Tips
One bite and you’ll swear you’ve gone to fruit crisp heaven!
This dessert is so incredibly simple to make, yet it seems so impressive. This Triple Berry Crisp is perfect for entertaining, as most of the prep can be done ahead of time and assembled last minute. It’s also quick and easy enough to make as a special weeknight dessert for your family.
This Triple Berry Crisp is quite versatile and can easily be made to fit various dietary preferences. Take a look at our Pimp Our Recipe section below, to find out how to make this yummy dessert vegan, dairy-free, or gluten-free.
Although I’m a full on chocolate lover, this non-chocolate dessert is soooo delicious! I love biting into those warm gooey berries that have become almost jam-like in the oven. And with that sweet crispy topping, you get soft, sweet, and crunchy in one bite! When served warm with a scoop of vanilla bean ice cream, you’d swear you’ve gone to fruit crisp heaven!
Each time I make this fruit crisp, I have used different types of berries. In the PMR Test Kitchens, we tested this recipe with both frozen and fresh berries. Both were delicious, but yielded a slightly different texture. Frozen took a bit longer to cook and ended with an almost jam-like consistency, but they were just as delicious as fresh. In our opinion, it really doesn’t matter if you use fresh or frozen berries for a berry crisp.
The beauty of using great quality frozen berries is it’s very convenient, and you can make this dessert any time of year, even when fresh berries aren’t in season. You don’t need to defrost them, just mix them with the ingredients and bake. We prefer using Wyman’s Triple Berry mix of wild blueberries, raspberries, and blackberries. These frozen berries produce a beautiful result in this recipe.
How do you ensure the best results from our recipe?
Our 5 tips to making a great berry crisp:
High quality ingredients.
Use organic old fashioned rolled oats.
Don’t skimp on the butter!
Bake it thoroughly, so the texture becomes almost jam-like.
Let it cool before serving.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Gluten Free: Substitute the flour with 1:1 gluten-free flour, like Bob’s Red Mill 1 to 1 Baking Flour.
Make it Dairy Free & Vegan: Replace the butter with plant-based butter.
Make it Sugar-Free: Replace the sugar with a 1:1 sugar-free substitute, like Truvia Sweet Complete.
Make it Spiced: In place of cinnamon, replace with ½ teaspoon allspice.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to bake it until it’s bubbly and golden brown.
Adapted from the Summer Berry Crisp recipe by Epicurious.com, we’ve changed the ratios, and added a few yummy ingredients to give this already great recipe, even more flavor and texture.
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