Triple Berry Crisp is an easy dessert recipe bursting with blueberries, raspberries and blackberries, then finished with a sweet oat crumble. Serve it piping hot with a scoop of ice cream or enjoy it the next day for breakfast. Gluten-free, dairy-free options!
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Extra summer berries on hand? Be sure to make blueberry crumb bars, raspberry baked oatmeal and healthy blackberry muffins.
This post is sponsored by California Giant Berry Farms. Thank you for your continued support as I work with brands that help make Fit Mitten Kitchen possible. As always, all opinions are my own.
If you haven’t made a mixed berry crisp yet, you are missing out! All of the berry flavors come together to create all you’d ever want in a crisp – sweet, a hint of tart and another layer of sweet, crunchy topping. It’s a must this summer for when these bush berries are exploding!
Why You’ll Love This Recipe
- Three types of fresh berries mean 3x the berry flavor!
- The perfect summer dessert to wow all your friends!
- A great recipe to serve warm or cold – the choice is yours!
- Makes for a great leftover dessert (if there is any left!)
Recipe Ingredients
Nothing says berry crisp more than a combination of THREE berries, plus baked with a golden brown and delicious crispy oat crumble topping. Here’s what we need to put it together:
- fresh blueberries – pick up a pint of California Giant blueberries at the grocery store or farmer’s market.
- fresh raspberries – two small California Giant raspberry clamshells (12 ounces total) provide just the right amount of sweet, tart flavor. If you find your raspberries on the sweeter side, add 1/2 – 1 tablespoon of fresh lemon juice to round out the sweetness level. A touch of lemon zest never hurt either!
- blackberries – fresh blackberries provide another layer of tart flavor and deep purple color. If your blackberries are small, feel free to double. My California Giant blackberries were quite large so I just used 6 ounces.
- granulated sugar – a small amount of regular white sugar goes a long way, especially if the berries are in season. Coconut sugar or maple syrup are both great subs if you’re looking for an alternative.
- tapioca flour – to help bind and lock in the fruit juices. Arrowroot powder is a good substitute.
- flour – all-purpose flour, white whole wheat flour or a 1:1 gluten-free flour blend will all work here. I have not tested this recipe with almond flour or almond meal, but you can use this crisp topping if you’re looking for another option.
- rolled oats – stick with old-fashioned oats for the best tender, chewy texture.
- brown sugar – to sweeten the oat crumble with a touch of molasses flavor.
- ground cinnamon – for warmth and spice. A classic berry crisp wouldn’t be the same without it.
- fine sea salt – to enhance the sweet, oaty flavors.
- unsalted butter – rather than cold butter that’s typically cut into small cubes and then combined with a pastry cutter, we opted for melted butter. It’s easier to mix and creates large and small clusters of that delicious oat mixture. Coconut oil or ghee are both great dairy-free options.
TIP: If you have stocked up on berries and have frozen ones to use, use a 2 pounds of frozen berries – no need to thaw! Any combination of strawberries, blueberries, raspberries or blackberries can be used.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Selecting Berries at the Store
Make sure to look for firm berries and be on the lookout for any smushed berries or extra moisture at the bottom of the container.
TIP: Raspberries and blackberries are best kept unwashed until you’re ready to use them. Blueberries can be washed in a vinegar-water mixture (1:2 ratio) but make sure they are completely dry before storing.
How to Make
This berry crisp recipe starts with an easy berry fruit mixture and finishes with a super crunchy topping. Whip it together in no time and watch the gorgeous berry hue shine through once baked.
Preheat Oven
Preheat the oven to 375ºF and grease a 9×9 inch baking dish or similar size (1-quart casserole dish, etc.) with a light coating of cooking spray or butter.
Prepare Berries
In a large bowl, combine the raspberries, blackberries and blueberries with sugar and tapioca flour. Be very gentle with the raspberries and try not to smash them.
Make Crisp Topping Mixture
In a medium mixing bowl, combine flour, rolled oats, brown sugar, cinnamon and salt with a wooden spoon. Then, add melted butter and stir well until combined and different size clusters begin to form.
Add to Dish
Pour berry mixture into the prepared pan, spreading the berries throughout the dish into one even layer. Top with the oat crumble, gently pressing together with your hands to form large and small clumps.
Bake
Bake berry crisp, uncovered, for 40 minutes, or until the topping is golden brown and the filling is bubbly and juicy.
Serve Warm or Chill
Allow crisp to cool slightly before serving – or enjoy for breakfast throughout the week!
Serving Suggestions
This oatmeal berry crisp can be served warm, room temperature or cold. A few of my favorite ways include:
- Dessert: Serve it straight away, with a scoop of vanilla ice cream (or your favorite flavor). Makes a fun and festive after-dinner treat during the summer months for family and friends.
- Breakfast: The berry crisp flavor gets better as it sits, so I like to serve it with a heaping dollop of yogurt the next morning, and many mornings after that. Feel free to enjoy it chilled or reheat for a few seconds in the microwave.
How to Store & Reheat
Store this berry crisp recipe on the kitchen counter for 1 day (this keeps the oat topping crisp) or once cooled, wrap it tightly in plastic wrap to store in the fridge for up to 4 days.
Reheating Instructions: Remove the baking dish from the fridge while the oven preheats to 350ºF. Remove the plastic wrap and tent with foil. Reheat in the oven for 20 minutes, or until warmed through. OR, scoop out your desired portion into a microwave-safe bowl and microwave on high for 30 seconds – 1 minute.
Recipe Tips & Notes:
Be careful not to squish the raspberries. I sometimes add these near the end of the fruit mixture to ensure they hold their shape.
Cook time will vary based on the size of the baking dish. A smaller (8 x 8 inch) dish will take longer in the oven than a large (9 x 9 inch) baking dish.
It’s done when the juices are bubbly up the sides. Fresh, fruity and delicious every time.
Allow the fruit crisp to cool down slightly before serving. This ensures the fruit juices set up and congeal.
More Healthy Crisp Recipes to Try
Be sure to check out all of our oat recipes if you love oats like we do!
If you make this Triple Berry Crisp recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Triple Berry Crisp
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 flour, see notes
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375ºF and grease a 9×9 pan or similar size (1 quart casserole dish, etc.)
- Prepare berries: In a large bowl combine berries with granulated sugar and tapioca flour; be very gentle with raspberries as to not smash them; set aside.
- Make crisp topping: In a medium bowl add rolled oats, flour, brown sugar, cinnamon and salt; combine then add melted butter and stir well until combined.
- Add to dish: Transfer berry mixture to greased pan, evenly layering berries and spreading them out evenly throughout the dish. Add on oat crisp topping, pressing together some clumps, and evenly covering the berries.
- Bake: Bake berry crisp for about 40 minutes, uncovered, until topping is golden brown and and filling is bubbly and juicy.
- Serve: Allow crisp to cool slightly before serving. My favorite topping is ice cream for a dessert, but yogurt is delicious the next morning as leftovers!
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