As a gal who hasn’t always prided herself on her baking skills, I’ve fully mastered one category: easy desserts. And you can’t get much easier than a crisp. I almost didn’t share this recipe because I asked myself, does the world really need another berry crisp? The answer is yes, because I will stand ten toes down on this one and say it has the perfect ratios: a buttery, slightly crunchy topping that perfectly balances the juicy berry filling underneath.
Topping (crisp, crust, whatever you want to call it) is one of my favorite food groups, so you won’t find me serving up one bite of topping for every five bites of fruit around here. This crisp comes together in about 5 minutes of prep, it’s just the right amount of sweet, and you can use frozen or fresh berries, or really any fruit that tickles your fancy, so it’s a dessert you can make all year long.
Why You’ll Love This Recipe
- Minimal effort, maximum payoff. You only need about 5 minutes of prep before it’s ready for the oven.
- Minimal dishes = less cleanup. Toss the filling right in your baking dish and mix the topping in a separate bowl for less cleanup.
- Just the right amount of sweet. The berries use a little less sugar than standard to have the perfect balance with the topping and a big ole scoop of ice cream for the perfect not too sweet dessert.
- Perfect topping-to-filling ratio. A generous, buttery crumble layer that never skimps on the crunch.
- Works with fresh or frozen berries or really with any fruit, so you can make this in the height of summer or the dead of winter with whatever you have on hand.
Ingredients
Triple berry filling: A mix of frozen or fresh berries (strawberries, blueberries, raspberries, or blackberries all work) tossed with brown sugar, cornstarch, and lemon juice to thicken the juices and brighten the flavor.
Crisp topping: A classic combination of flour, old-fashioned oats, brown sugar, granulated sugar, and salt, brought together with melted butter and a splash of vanilla for a crunchy, golden crumble.
Swap in other fruit: This recipe is easy to make your own. Swap the mixed berries for any 4 cups of fruit you have on hand: sliced peaches, apples, cherries, or a mix of whatever’s in season (mangoes and strawberries are amazing together!). Juicier fruits (like peaches or berries) work as written, but for firmer fruits like apples or pears, give them a few extra minutes in the oven so they have time to soften. If your fruit is very tart (like cherries or tart apples), add an extra tablespoon or two of brown sugar to balance it out; if it’s very sweet, feel free to scale the sugar back slightly.
Tips & Tricks
- If using frozen berries, no need to thaw them first, just toss them straight into the filling.
- Mix the filling directly in your baking dish to save yourself a bowl (and a dish to wash).
- Use a fork to combine the topping ingredients so you keep some texture and clumps instead of overmixing into a paste.
- Bake until the filling is bubbling around the edges and the topping is golden, that’s how you know it’s done.
- Let the crisp rest for about 10 minutes after baking so the filling has time to set up and thicken before serving.
Serving Suggestions
I think it is sacrilege to not serve a crisp with a scoop of vanilla bean ice cream. The ice cream melts slightly into the crisp and provides a creaminess to contrast with that tartness of the berries. The only acceptable alternative is switching up your flavors of ice cream. I’ll include some ideas below:
- Apple crisp with salted caramel ice cream
- Blueberry crisp with corn ice cream
- Peach crisp with cinnamon ice cream
More Dessert Recipes
- Strawberry Rhubarb Shortcake
- Brown Butter Rice Krispie Treats
- Phish Food Cookies
- Brown Butter Dutch Apple Pie
- Lemon Cheesecake Bars
Easy Triple Berry Crisp
- Total Time: 60
- Yield: 6-8
Description
This easy triple berry crisp comes together in minutes with a buttery, crunchy crisp topping and a juicy berry filling made from fresh or frozen fruit.
Ingredients
For the Triple Berry Filling:
- 4 cups (20oz) mixed berries, frozen or fresh
- ¼ cup (55g) packed brown sugar
- 1 tbsp (8g) cornstarch
- 1 tbsp lemon juice
For the Crisp Topping:
- 1 cup (120g) all purpose flour
- ¾ cup (60g) old fashioned oats
- ½ cup (110g) packed brown sugar
- 2 tbsp (25g) granulated sugar
- ½ tsp kosher salt
- 1 stick (½ cup, 113g) salted butter, melted
- 1 tsp vanilla extract
Instructions
For the Triple Berry Crisp:
- Preheat the oven to 350°F.
- To a mixing bowl (or directly into an 8×8” baking pan!) , add the berries, brown sugar, cornstarch, and lemon juice and toss until well combined. If mixing in a bowl, transfer to an 8×8” baking dish.
- Now work on your crumble topping. To a bowl, add the flour, oats, brown sugar, white sugar, and salt. Mix with a fork until combined, then pour in the melted butter and add the vanilla extract. Mix with a fork until no more flour streaks remain, and you see some clumps forming.
- Sprinkle the crumble on top of the berries.
- Bake at 350°F for 40-45 minutes for fresh berries, or 50-55 minutes for frozen, or until the berries are bubbling and the top is golden brown.
Notes
Let the crisp rest for about 10 minutes before serving so the filling has time to set.
- Prep Time: 5
- Cook Time: 40-55
- Category: Dessert
Storage
Store leftover crisp covered in the fridge for up to 5 days. For optimal crunch, reheat in a 300°F oven until heated through, about 10-15 minutes. The topping will soften slightly after storing, but a quick reheat helps bring back some of the crunch.
FAQs
Can I use fresh berries instead of frozen? Yes, fresh and frozen berries both work well in this recipe. Just note that fresh berries will need a shorter bake time than frozen, since frozen fruit releases more liquid as it thaws and cooks.
Do I need to thaw frozen berries first? No, you can and should add them straight from the freezer. Using them frozen actually helps keep the topping from getting soggy while it bakes.
Can I make this ahead of time? Yes, the topping will soften as it sits, so baking this fresh is best, but you can restore some of the crunch by reheating in a 300°F oven. You can also prep the filling and topping separately and store them in the fridge for up to a day before baking. Assemble and bake just before serving for the best texture.
