This Triple Berry Crisp is an irresistibly easy mixed-berry dessert. Made with frozen raspberries, blueberries and blackberries, then topped with a buttery oat crumble, this fruit crisp is bright, tart, sweet and perfect served warm with a scoop of vanilla ice cream.

Triple Berry Crisp

Some summer desserts feel too good to be true, and this Triple Berry Crisp is one of them. Juicy berries bake beneath a crunchy, buttery oat topping to make an easy, crowd-pleasing treat.

Sweet and tart berries meet a crisp, golden topping — simple to prepare and dangerously delicious. Serve it warm with ice cream for the best experience.

Crisp or Cobbler?

A crisp is a straightforward baked fruit dessert topped with a crunchy mixture of oats, flour, sugar and butter. A cobbler uses a thicker biscuit or dropped-dough topping and is generally heartier. Crisps are light and perfect for spring and summer; cobblers often feel cozier in cooler months.

Why This Berry Crisp Works

• Easy: A short ingredient list and a simple method make this crisp foolproof.
• Flavor: Bright, tart berries balanced by a buttery, crunchy topping.
• Frozen berries: Convenient, affordable and usually frozen at peak ripeness.
• Pantry-friendly: Uses basic ingredients like oats, flour, sugar, butter and cinnamon.
• Versatile: Great for potlucks, cookouts or a cozy dessert at home.
• Great with ice cream: Warm crisp and cold vanilla ice cream are a perfect pairing.

Ingredients

• Frozen mixed berries: I used raspberries, blueberries and blackberries (5–6 cups total).
• All-purpose flour: For the filling and topping.
• Granulated sugar: To sweeten the filling and topping.
• Brown sugar: For deeper, caramel-like sweetness in the topping.
• Old-fashioned oats: Add crunch to the topping.
• Butter: Melted, for a rich, crisp texture.
• Walnuts: Optional, chopped for extra crunch.
• Cinnamon, salt, lemon juice, vanilla: For balance and flavor.

How to Make Mixed Berry Crisp

• Preheat & prepare: Preheat oven to 350°F. Spray a 9 x 9-inch baking pan with nonstick spray and set aside.
• Mix the filling: In a large bowl, combine 5–6 cups frozen mixed berries, 1/2 cup all-purpose flour, 1/2 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon fresh lemon juice and 1 teaspoon vanilla. Toss to coat and pour into the prepared pan.
• Make the topping: In a separate bowl, mix 1 cup old-fashioned oats, 1 cup all-purpose flour, 1/2 cup granulated sugar, 2/3 cup packed brown sugar, 1 1/2 teaspoons cinnamon and 1 cup chopped walnuts (optional). Stir in 2/3 cup melted butter until the mixture is crumbly and evenly moistened.
• Assemble: Sprinkle the crisp topping evenly over the berry filling and gently spread to cover.
• Bake: Place the pan on a parchment-lined baking sheet (to catch any spills) and bake at 350°F for about 45 minutes, until the topping is golden and the filling is bubbling.
• Rest & serve: Let the crisp cool for about 10 minutes so the filling can set. Serve warm with vanilla ice cream. Store leftovers covered in the refrigerator for 3–5 days.

Storage

Cover leftovers with foil or transfer to an airtight container. Store in the refrigerator for 3–5 days. Reheat individual portions in the microwave or warm the whole pan in a 325°F oven until heated through.

The Best Berries for This Crisp

I used a frozen mix of raspberries, blueberries and blackberries for a balance of sweet and tart. You can substitute strawberries, cherries or other soft fruits if desired—just aim for about 5–6 cups of fruit in total.

Recipe Summary

Update Notes: This post was originally published in January 2018 and was updated with a refined recipe, new photos and improved instructions in January 2024.