Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Print

Triple Berry Crisp

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy berry crisp comes together with just 15 minutes of hands-on prep and simple pantry staples! Juicy strawberries, blueberries, and raspberries are tucked under a buttery brown sugar oat topping and baked until golden and bubbling.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Berry Filling

  • 2 cups strawberries, hulled and halved (or quartered if they're large)
  • 2 cups blueberries
  • 2 cups raspberries
  • 1 teaspoon lemon juice
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Kosher salt

Crisp Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • 6 tablespoons cold butter, cubed

Instructions

  1. PREHEAT OVEN. Heat oven to 375 degrees and lightly grease an 11.5 inch deep dish pie pan with butter.
  2. MAKE FILLING. Combine strawberries, blueberries, raspberries, lemon juice, sugar, cornstarch, vanilla extract, and salt in a large bowl until the berries are well coated in the sugar mixture. Dump into the greased pie dish and spread in an even layer.
  3. MAKE TOPPING. Combine flour, oats, brown sugar, cinnamon, and salt in a large bowl. Add butter and use your fingers, a fork, or a pastry cutter to gently cut the butter into the other ingredients until you have pea-sized pieces of butter and everything is well combined. The mixture should hold together when squeezed but still crumble easily.
  4. TOP + BAKE. Spread the topping in an even layer on top of the berries. Bake for 30 minutes until the edges are bubbling and the crisp topping is a deep golden brown.
  5. REST + SERVE. Let cool for 10 minutes so the filling can thicken up. Serve with vanilla ice cream and enjoy!
  6. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Don’t skip the 10-minute rest! The filling looks soupy straight out of the oven, but the cornstarch works its magic as it cools and you’ll end up with that perfect jammy, scoopable texture.

  • Cold butter is non-negotiable for the topping. Room temp butter turns it into a paste instead of those craggy, crunchy clusters we’re after.

  • Bubbling at the edges is your real doneness cue — if the topping is golden but the filling isn’t bubbling, the cornstarch hasn’t activated yet, and your filling won’t thicken.

Nutrition

  • Serving Size: 1/8 of berry crisp
  • Calories: 268
  • Sugar: 27.5 g
  • Sodium: 161.3 mg
  • Fat: 9.2 g
  • Carbohydrates: 44.6 g
  • Fiber: 4.6 g
  • Protein: 2.5 g
  • Cholesterol: 22.9 mg

Find it online: https://midwestfoodieblog.com/berry-crisp-recipe/