Name: Triple Berry Crisp
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups raspberries; 2 cups blueberries; 2 cups blackberries; ½ cup granulated sugar (plus 2 tablespoons for topping); 2 tablespoons all-purpose flour (plus ¾ cup for topping); 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1 cup old-fashioned rolled oats; ½ cup light brown sugar; 1 teaspoon ground cinnamon; ¼ teaspoon salt; ½ cup cold unsalted butter, cubed

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I made this Triple Berry Crisp using a mix of juicy raspberries, blueberries, and blackberries. The fruit is sweetened and baked beneath a buttery oat topping that turns perfectly golden and crisp. I always love serving it warm—especially with a scoop of vanilla ice cream.

Triple Berry Crisp

Why I’ll Love This Recipe

I love how simple this recipe is while still delivering such bold flavor. The sweet and tart berries pair beautifully with the crunchy oat crumble, and the lemon zest adds a refreshing brightness. It’s a perfect dessert to make when I want something that feels homemade and comforting without taking too much time or effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raspberries, blueberries, and blackberries
Granulated sugar
All‑purpose flour
Fresh lemon juice
Lemon zest
Old‑fashioned rolled oats
Light brown sugar
Ground cinnamon
Salt
Unsalted butter

Directions

I preheat the oven to 375 °F (190 °C) and grease a 2-quart baking dish.
In a large bowl, I toss the berries with sugar, flour, lemon juice, and lemon zest until they’re well coated.
In a separate bowl, I mix oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Then I cut in cold, cubed butter until the mixture becomes crumbly.
I spread the berry mixture in the baking dish and sprinkle the oat topping evenly over the top.
I bake for 30–40 minutes, or until the top is golden and the berry juices are bubbling around the edges.
I let it cool slightly before serving warm.

Servings and timing

This recipe makes about 8 servings. It takes around 5 minutes to prepare and 30 to 40 minutes to bake, so the total time is about 35 to 45 minutes.

Variations

I sometimes use frozen berries instead of fresh—just increase the flour a bit to help thicken the filling.
I like adding chopped pecans or almonds to the topping when I want extra crunch.
I occasionally reduce the sugar slightly if the berries I have are especially sweet.
If I’m short on one type of berry, I just increase another or toss in some chopped strawberries.

storage/reheating

I keep leftovers in the refrigerator, covered, for up to 3 days. When I want to reheat it, I pop it in a 350 °F oven for about 10 minutes until it’s warm and the topping is crisp again. Sometimes I just microwave individual portions for convenience, though the topping won’t be as crunchy.

FAQs

Can I use frozen berries for this recipe?

Yes, I use frozen berries often. I just don’t thaw them, and I add a little more flour to the filling to absorb the extra moisture.

Can I make this ahead of time?

I usually prepare the topping ahead and store it in the fridge, but I wait to mix the berries until just before baking to keep them from getting too juicy.

What’s the best way to reheat this crisp?

I prefer reheating it in the oven at 350 °F for about 10 minutes to keep the topping crispy. The microwave works too, but the texture will be softer.

Can I freeze the baked crisp?

Yes, once it’s fully cooled, I wrap it well and freeze it for up to a month. When I’m ready to eat it, I reheat it in the oven until warm throughout.

What if I don’t have all three types of berries?

I mix and match with what I have. Sometimes I use just two kinds of berries or even substitute in strawberries if I’m short. It always turns out great.

Conclusion

This Triple Berry Crisp is one of my favorite ways to enjoy fresh or frozen berries. The mix of sweet-tart fruit and buttery oat topping is comforting and flavorful. It’s easy to put together, customizable, and always a crowd-pleaser. I love serving it warm with ice cream, but it’s just as delicious cold the next day.