Triple Berry Crisp

Triple Berry Crisp is a vibrant and juicy dessert that brings together blueberries, raspberries, and blackberries beneath a sweet, golden oat crumble topping. This quick and easy recipe is ready in just 40 minutes and is perfect for summer gatherings, cozy dinners, or even breakfast the next day. Whether served warm with ice cream or chilled with yogurt, it’s a versatile and delicious treat.

Why You’ll Love This Recipe

This berry crisp is the perfect balance of sweet, tart, and buttery. It’s an approachable dessert that uses simple, wholesome ingredients and doesn’t require any fancy equipment. The oat topping bakes to a beautiful golden brown, creating the ideal contrast to the juicy, syrupy berries underneath. With gluten-free and dairy-free options, it’s also easily adaptable for various dietary needs — making it a go-to recipe for any crowd.

Triple Berry Crisp

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 pint fresh blueberries

  • 12 ounces fresh raspberries

  • 6 ounces fresh blackberries

  • 3 tablespoons granulated sugar

  • 2 tablespoons tapioca flour

For the Crisp Topping

  • 1 cup rolled oats

  • ½ cup flour (all-purpose or gluten-free blend)

  • ⅓ cup brown sugar

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon fine sea salt

  • 6 tablespoons unsalted butter, melted

Directions

  1. Preheat the oven to 375°F. Grease a 9×9-inch baking dish or a similar-sized 1-quart casserole dish.

  2. Prepare the Berries: In a large bowl, gently toss together the blueberries, raspberries, and blackberries with the granulated sugar and tapioca flour. Be careful not to crush the raspberries. Set aside.

  3. Make the Crisp Topping: In a medium bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is well combined and crumbly.

  4. Assemble the Crisp: Pour the berry mixture into the prepared baking dish and spread evenly. Sprinkle the oat topping evenly over the berries, pressing some of it together into clumps for added texture.

  5. Bake: Bake uncovered for 35–40 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.

  6. Allow the crisp to cool slightly before serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

Variations

  • Frozen berries: You can use frozen berries in place of fresh — no need to thaw first. Increase the baking time by 5–10 minutes if needed.

  • Different fruit: Swap in strawberries, cherries, or diced apples depending on the season.

  • Gluten-free: Use a certified gluten-free flour blend and oats.

  • Dairy-free: Substitute the butter with coconut oil or a plant-based butter alternative.

  • Nutty topping: Add ½ cup chopped almonds, walnuts, or pecans to the topping for crunch.

  • Maple-sweetened: Use maple syrup instead of brown sugar in the topping for a naturally sweet flavor.

  • Spiced version: Add a pinch of nutmeg or cardamom for a warming twist.

  • Vegan: Use plant-based butter and ensure all other ingredients are vegan-friendly.

  • Individual servings: Divide into ramekins for a single-serve presentation.

Storage/Reheating

Storage: Store leftover crisp covered in the refrigerator for up to 4 days.

Reheating: Reheat in the oven at 350°F for 10–15 minutes until warmed through. You can also microwave individual portions for 30–60 seconds.

Freezing: You can freeze the assembled unbaked crisp for up to 2 months. Bake from frozen, adding extra time as needed. Baked crisp can also be frozen once cooled; thaw in the fridge overnight and reheat before serving.

FAQs

Can I use frozen berries?

Yes, frozen berries work great — no need to thaw. Just increase the baking time slightly.

What does tapioca flour do?

Tapioca flour thickens the berry juices so the filling isn’t runny. You can also use cornstarch or arrowroot powder.

Can I make this ahead of time?

Yes, assemble the crisp and refrigerate up to 24 hours before baking, or freeze for later.

What’s the best way to serve this?

Serve warm with vanilla ice cream, whipped cream, or a dollop of yogurt.

Can I use quick oats?

Rolled oats are best for texture, but quick oats can be used if that’s all you have.

Is this recipe overly sweet?

No, it’s lightly sweetened to let the berries shine. You can adjust sugar to taste.

Can I double the recipe?

Yes, double all ingredients and use a 9×13-inch pan. Bake 5–10 minutes longer if needed.

Can I use almond flour?

Yes, almond flour can be used in place of regular flour for a nutty, gluten-free variation.

How do I prevent the topping from getting soggy?

Serve soon after baking or reheat in the oven to keep the topping crisp.

Can I make this in a cast iron skillet?

Absolutely — use a 10-inch cast iron skillet and follow the same baking instructions.

Conclusion

Triple Berry Crisp is a simple yet impressive dessert that showcases the natural beauty and flavor of fresh berries. With its juicy filling and golden oat topping, it’s a sweet treat that’s perfect for any occasion — from summer picnics to cozy holiday dinners. Best of all, it’s quick, customizable, and just as delicious the next day. Serve it warm with a scoop of ice cream, and you’re guaranteed to win hearts.

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Triple Berry Crisp

Triple Berry Crisp

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Triple Berry Crisp is a simple and delicious dessert made with a mix of fresh blueberries, raspberries, and blackberries, topped with a golden oat crumble. It’s perfect served warm with ice cream or cold for breakfast with yogurt. Includes gluten-free and dairy-free options!

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

  • 1 pint fresh blueberries
  • 12 ounces fresh raspberries
  • 6 ounces fresh blackberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons tapioca flour
  • 1 cup rolled oats
  • ½ cup all-purpose flour (or gluten-free flour blend)
  • ⅓ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted (or dairy-free alternative)

Instructions

  1. Preheat oven to 375ºF (190ºC). Grease a 9×9 inch baking dish or a 1-quart casserole dish.
  2. In a large bowl, gently mix the blueberries, raspberries, and blackberries with the granulated sugar and tapioca flour. Set aside.
  3. In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and sea salt. Add the melted butter and stir until the mixture is well combined and crumbly.
  4. Pour the berry mixture into the prepared baking dish and spread into an even layer.
  5. Sprinkle the oat topping evenly over the berries, pressing some of the crumble together to form clumps if desired.
  6. Bake for 35–40 minutes, or until the topping is golden and the berry filling is bubbling.
  7. Allow the crisp to cool slightly before serving. Serve warm with ice cream or cold with yogurt for breakfast.

Notes

  • Use gluten-free oats and flour to make this recipe gluten-free.
  • Substitute dairy-free butter to keep it dairy-free.
  • Frozen berries can be used if fresh aren’t available — no need to thaw, just add 5–10 minutes to the bake time.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 15mg

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