Berry Crisp With Frozen Berries
A Triple Berry Crisp with Oat Crumble is a delightful dessert that brings together the sweetness of berries and the buttery crunch of oats. Perfect for any season, this dessert shines with frozen berries, making it as convenient as it is delicious. Its comforting flavors and irresistible texture make it a go-to treat for weeknights or special gatherings.
This recipe is versatile and easy to prepare, featuring a luscious berry filling and a golden oat topping. Serve it warm with a scoop of vanilla ice cream, and you’ll have a dessert that pleases everyone at the table.
Ingredients for a Perfect Triple Berry Crisp
For the Berry Filling:
- Frozen mixed berries – Provide a balance of sweet and tart flavors.
- Cornstarch – Thickens the juices as the berries bake, creating a luscious filling.
- Sugar – Enhances the natural sweetness of the berries.
- Fresh lime juice – Adds a refreshing tang that brightens the filling.
For the Crumb Topping:
- Quick-cooking oats – Create a tender, crumbly texture in the topping.
- Old-fashioned oats – Add a hearty chew to the crisp for contrast.
- Sugar and brown sugar – A blend for sweetness with a touch of molasses depth.
- Kosher salt – Balances the sweetness, highlighting the oat topping’s buttery flavor.
- Unsalted butter – Ensures a rich, golden crumble that melts beautifully.
How to Make Triple Berry Crisp with Ease
- Prep the Oven and Pan
Preheat your oven to 350°F and prepare an 8×8-inch baking pan with nonstick spray. - Make the Berry Filling
Toss frozen berries with cornstarch, sugar, and lime juice in a bowl. Transfer to the baking pan, scraping in every bit of the sugary coating. - Prepare the Crumb Topping
Combine oats, sugars, and salt. Cut in the butter until the mixture forms coarse crumbs, then spread it evenly over the berries. - Bake to Perfection
Bake for 55–60 minutes until the berries are bubbling and the topping is golden. Cover with foil if the topping browns too quickly.
Tips for the Best Triple Berry Crisp
For a unique twist, try mixing in fresh mint or orange zest with the berry filling. If you’re looking for a crunchier topping, add chopped nuts like pecans or almonds to the oat mixture. This dessert can also be made gluten-free by using certified gluten-free oats and ensuring other ingredients are free of cross-contamination.
To prevent over-browning, monitor the crisp closely in the last 15 minutes of baking. If needed, cover the top with foil. Allow the crisp to cool slightly before serving to let the filling set properly.
Storing Your Leftovers
To store leftovers, cover the pan tightly with foil or transfer the crisp to an airtight container. It will keep well in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave or refresh the entire crisp in a 350°F oven for 10–15 minutes to restore its crunch.
For longer storage, freeze the crisp after baking. Cool completely, then wrap tightly in plastic wrap and foil. It can be frozen for up to 2 months. Reheat directly from frozen in the oven at 350°F until heated through.
Berry Crisp With Frozen Berries Recipe
Equipment
- 8×8-inch oven-safe pan
- Mixing bowls
- Measuring cups and spoons
Ingredients
Berry Filling:
- 6 cups frozen mixed berries
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 1 tablespoon fresh lime juice
Crumb Topping:
- 1 cup quick-cooking oats use gluten-free oats if needed
- ½ cup old-fashioned oats use gluten-free oats if needed
- ¼ cup + 2 tablespoons sugar
- ¼ cup brown sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter cut into 1-inch pieces
Instructions
- Preheat the oven to 350°F and coat an 8×8-inch baking pan with nonstick spray. Ensure the spray is gluten-free if necessary.
- In a large mixing bowl, combine the frozen mixed berries, cornstarch, sugar, and lime juice. Toss until the berries are evenly coated. Transfer the mixture to the prepared baking pan, ensuring all sugar and cornstarch from the bowl are included.
- Using the same bowl, prepare the topping by mixing the quick oats, old-fashioned oats, both sugars, and kosher salt. Add the butter pieces to the mixture, and using a pastry blender or your hands, work the butter into the oat mixture until fully incorporated.
- Spread the topping evenly over the berries in the baking pan. Bake on the middle rack for 55–60 minutes, or until the berries are bubbling and the topping is golden brown. If the topping starts to over-brown during baking, cover the pan with aluminum foil and continue cooking.
Notes
- Check your nonstick spray for gluten-containing ingredients if preparing this dish for someone with gluten intolerance.
- Serve warm with a scoop of ice cream or whipped cream for an extra indulgent treat.