This triple berry crisp is one of my favorite easy desserts to make in the heat of summer. Made with fresh blueberries, raspberries, and blackberries, it tastes wonderfully sweet and tart. Topped with a buttery, oaty crumb topping, this crisp has a variety of textures and flavors that can’t be beat!
There’s nothing I love more than berry picking in the summertime. This triple berry crisp is the perfect way to use up all those tasty berries I picked but can never seem to eat fast enough. The crisp topping with oats, butter, and cinnamon balances the sweet and tart flavors of the berries so well, making this a craveable dessert I make all summer long.
What’s in This Triple Berry Crisp Recipe?
- Berries: A combination of blueberries, raspberries, and blackberries makes this crisp super flavorful and delicious. I recommend using fresh rather than frozen berries, as the texture is much better.
- Sugar: Granulated sugar sweetens the fruit and draws out its moisture, while a combination of granulated and brown sugar sweetens the topping.
- Lemon Juice: Enhances the natural flavor of the berries.
- Flour: All-purpose flour gives the crisp topping structure.
- Oats: Old-fashioned oats make the crisp topping chewy.
- Cinnamon: Ground cinnamon adds warmth to the topping.
- Butter: Unsalted butter keeps the topping moist and helps it crisp up.
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How to Store and Reheat
Store leftover triple berry crisp in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months. Let thaw overnight in the refrigerator before reheating in the microwave until warmed through.
Tips for Success
- If you want to thicken the filling, use cornstarch. If not, you can leave it out.
- Chop your berries into smaller pieces if you don’t want to have large chunks with each serving.
- You can use a pastry cutter, fork, or your fingers to incorporate the butter into your crumb topping.
Triple Berry Crisp Recipe
Ingredients
For the Filling
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch optional, for a thicker filling
- 1 teaspoon lemon juice
For the Topping
- ½ cup all-purpose flour
- 1 cup old fashioned oats
- ½ cup brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter cut into small pieces (1 stick)
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- In a large bowl, combine the berries, sugar, cornstarch, and lemon juice. Stir together, and pour into the prepared baking pan. Set aside.2 cups fresh blueberries, 2 cups fresh raspberries, 2 cups fresh blackberries, ½ cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice
- In a medium bowl, use a spatula, wooden spoon, or fork to combine the flour, oats, sugars, cinnamon, and butter. Stir together, until it becomes a crumble-like dough, and distribute the butter throughout the mixture.½ cup all-purpose flour, 1 cup old fashioned oats, ½ cup brown sugar, 1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
- Using a spoon, drop small pieces of the topping over the berry filling, covering as much of the berry filling as possible.½ cup unsalted butter
- Bake for 28-30 minutes, until the topping begins to turn golden.
- Allow the crisp to cool before serving as berries can be VERY hot.
Recipe was absolutely delicious. The only thing I found fault with was the filling was very soupy. Was thinking it would be thicker. Possibly try adding more corn starch to mixture. Otherwise it was a hit at the party I took it too!
I think the consistency definitely depends on the berries. Their water content can vary. I agree adding more cornstarch would help remedy this!