Can I use frozen berries in Triple Berry Crisp?

Yes, frozen berries work very well in Triple Berry Crisp. You can use them directly from frozen without thawing. However, because frozen berries release additional moisture during baking, you may need to add a little extra cornstarch and increase the baking time slightly to achieve the proper filling consistency.

How do I keep my Triple Berry Crisp from becoming watery?

The key is using enough thickener and allowing the crisp to cool after baking. Cornstarch helps absorb excess berry juices while baking. Letting the Triple Berry Crisp rest for 10 to 15 minutes before serving allows the filling to set properly and prevents it from becoming runny.

Can I make Triple Berry Crisp ahead of time?

Absolutely. You can prepare the berry filling and crisp topping separately up to one day in advance and store them in the refrigerator. Assemble and bake when ready to serve. Alternatively, bake the entire Triple Berry Crisp ahead of time and reheat it before serving.

Best Triple Berry Crisp Recipe

Name: Triple Berry Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups (450g) strawberries, sliced; 2 cups (300g) blueberries; 2 cups (250g) raspberries; 1/2 cup (100g) granulated sugar; 2 tablespoons (30ml) lemon juice; 2 tablespoons (16g) cornstarch; 1 teaspoon (5ml) vanilla extract; 1 cup (90g) old-fashioned oats; 3/4 cup (95g) all-purpose flour; 3/4 cup (150g) packed brown sugar; 1/2 cup (113g) unsalted butter, melted; 1 teaspoon (2.5g) ground cinnamon; 1/4 teaspoon (1.5g) salt

Description

Triple Berry Crisp is a delicious baked dessert made with juicy strawberries, blueberries, and raspberries topped with a buttery cinnamon oat crumble. This easy fruit crisp is perfect for summer gatherings, holidays, or a comforting family dessert served warm with ice cream or whipped cream.

Ingredients

Scale

3 cups (450g) strawberries, sliced
2 cups (300g) blueberries
2 cups (250g) raspberries
1/2 cup (100g) granulated sugar
2 tablespoons (30ml) lemon juice
2 tablespoons (16g) cornstarch
1 teaspoon (5ml) vanilla extract
1 cup (90g) old-fashioned oats
3/4 cup (95g) all-purpose flour
3/4 cup (150g) packed brown sugar
1/2 cup (113g) unsalted butter, melted
1 teaspoon (2.5g) ground cinnamon
1/4 teaspoon (1.5g) salt

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine 3 cups strawberries, 2 cups blueberries, 2 cups raspberries, 1/2 cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract. Mix gently until evenly coated.
Transfer the berry mixture to the prepared baking dish and spread evenly.
In a separate bowl, mix 1 cup oats, 3/4 cup flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
Add 1/2 cup melted butter and stir until a crumbly topping forms.
Sprinkle the topping evenly over the berry mixture.
Bake for 35 to 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Remove from the oven and allow the crisp to cool for 10 to 15 minutes before serving.
Serve warm with vanilla ice cream, whipped cream, or yogurt if desired.

Notes

Fresh or frozen berries can be used in this recipe.
If using frozen berries, add an extra 1 tablespoon (8g) cornstarch if needed.
Allow the crisp to rest before serving to help the filling thicken.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or oven.
Add 1/2 cup (60g) chopped pecans or walnuts to the topping for extra crunch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 27g
Sodium: 110mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 5g
Protein: 3g
Cholesterol: 30mg