Triple Berry Crisp

When summer berries are at their peak, make this warm berry crisp, and enjoy it with a scoop of frozen yogurt or whipped cream.

This Triple Berry Crisp with fresh strawberries, blueberries, and raspberries has a delicious cinnamon-oat topping and is excellent with any combination of berries. Leftovers make a great breakfast with some yogurt. For more healthy crisp recipes, try my gluten-free Strawberry Crisp and Apple Cranberry Crisp.

How to Make Berry Crisp

This summer dessert is pretty simple to make. In just a few steps, you’ll have a dessert that’s sure to impress and satisfy any sweet tooth.

Mix all the berry filling ingredients together, and then sprinkle with cornstarch.
Mix all the topping ingredients.
Put the fruit mixture in a pie dish and then top with the oats.
Bake for about 40 minutes at 375 degrees.

Can you reheat berry crisp?

Yes, you can. You can microwave the dessert in 30-second intervals or heat in the oven until warm.

Variations:

Feel free to do all of the same berry, skip one and add more of another, or make it a “quadruple berry crisp” by adding some blackberries. You will need a total of 4.5 cups of berries.
If berries aren’t in season, you can use frozen.
Swap out the berries for another fruit like apples or peaches.
Add pecans or walnuts to the topping.
If you don’t have quick oats, use old fashioned.
To make this crisp gluten-free, use gluten-free oats.
If you don’t have a pie dish, you can use a 9” X 9” dish or a 9” oval one.
Make the crisp in ramekins for individual portions.
You can easily halve this recipe if you want fewer servings.

More Fruit Desserts You’ll Love:

Triple Berry Crisp

152 Cals
2 Protein
29.5 Carbs
4.5 Fats

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

When summer berries are at their peak, make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream.

For the filling:

1 1/2 cups sliced strawberries
1 1/2 cups blueberries
1 1/2 cups raspberries
1/4 tsp cinnamon
1 tsp lemon zest
2 tsp cornstarch
1/4 cup sugar or agave, I use organic

For the topping:

1 cup Quaker quick oats, (check labels for gluten-free)
3 tbsp light brown sugar, not packed
3/4 tsp cinnamon
2 1/2 tbsp melted butter

Heat oven to 375F degrees.
Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.
Sprinkle with cornstarch. Toss until fruit is coated.
Place fruit in an ungreased pie dish.
Mix remaining topping ingredients in a medium bowl and sprinkle over fruit.
Bake about 40 minutes or until topping is golden brown and fruit is tender.

Serving: 1/8th of crisp, Calories: 152kcal, Carbohydrates: 29.5g, Protein: 2g, Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 9.5mg, Sodium: 4.5mg, Fiber: 4g, Sugar: 17g