Triple Berry Crisp (With Frozen Berries)
User Reviews
5
Triple Berry Crisp (With Frozen Berries)
Description
This crisp combines frozen berries—raspberries, blackberries, and strawberries—tossed with flour, sugar, and vanilla extract to form a fruit base that thickens as it bakes. The topping blends flour, brown sugar, cinnamon, rolled oats, chopped pecans, and cold butter cut into pea-sized pieces, creating a streusel-like crust that browns and crisps in the oven. Baking at 350°F allows the berries to cook through and release juices that bubble around the topping, offering a pleasing textural contrast between juicy fruit and crumbly crisp.
The dessert can be made in a single 8x8-inch dish or divided into individual ramekins and served warm with ice cream or whipped cream for added richness. The combination of lightly sweetened berries and spiced oat topping delivers a balanced dessert showcasing natural berry tartness and warmth from cinnamon and nuts.
Frozen berries make this crisp convenient year-round, with options to vary the berries used. Cooling the baked crisp for 15 minutes before serving allows the filling to thicken. It stores well refrigerated for up to five days and can be reheated in the microwave. The crisp also works as a breakfast option when served with yogurt.
Ingredients
Berry Filling
- 5 cups strawberries frozen, blended
- 5 cups raspberries
- 5 cups blackberries
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Crisp Topping
- ½ cup white whole wheat flour
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons butter cold, unsalted, cut into small pieces
- ⅓ cup rolled oats
- 3 tablespoons pecans chopped
Optional toppings
- Ice cream or whipped cream, for serving
Instructions
- Preheat oven to 350°F. Spray an 8x8-inch square baking dish or 6 individual dessert ramekins with cooking spray.
- To make the berry filling, mix the frozen berries, flour, sugar, and vanilla together in a large bowl.
- To make the crisp topping, mix the flour, brown sugar, and cinnamon together in another large bowl. Cut in the butter with a fork until it’s the size of peas. Stir in the oats and pecans.
- Pour the berry filling into the prepared ramekins (or baking dish) and sprinkle the crumble mixture on top, spreading it out evenly. Bake in the oven until the berries are cooked and bubbling, 45-55 minutes. Let cool 15 minutes before serving. Serve alone or with a dollop of ice cream or whipped cream.
Notes
- Use frozen triple berry mix or any frozen berry combination; fresh berries may reduce baking time by 5-10 minutes.
- Bake the crisp in an 8x8-inch dish, pie plate, cast iron skillet, or individual ramekins.
- Let the crisp cool at least 15 minutes before serving to thicken the filling.
- Store leftovers in an airtight container in the fridge up to 5 days; reheat in the microwave.
- The assembled crisp can be refrigerated up to 5 days or frozen up to 3 months before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 5mg | 0% |
| Potassium | 130mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
