This Berry Crisp recipe (aka Berry Crumble) is easy to make with a triple berry blend of frozen raspberries, blueberries, and blackberries all topped with a buttery brown sugar and oat crumble.

Can’t get enough fruit crisp? Try my Strawberry Crumble, Peach Crisp Recipe, and Best Apple Crumble.

Spooning berry crisp (aka berry crumble) out of dish.

Recipe Features

When you want an easy dessert, this berry crisp recipe is the one to make. Why?

  • Frozen Berry Filling – Using frozen fruit means you can have berry crisp ANY time of year!
  • Streusel Topping – It’s hard not to love a sweet, buttery, and crisp crumb topping. Plus, it’s super easy to make with your hands.
  • Warm Dessert – Who doesn’t love a warm dessert fresh from the oven? This berry crisp is best eaten warm with (or without) a scoop of vanilla ice cream on top.
Bowl full of warm berry crisp with ice cream on top.

Berry Crisp Recipe Testing

I almost always have a Costco or Sam’s Club size bag of frozen berries in my freezer. I love using them in my frozen berry pie, so I thought, why not use them for a berry crisp?

This proved to be harder than anticipated. I typically use frozen fruit in my pies, but I’ve always used fresh fruit in my crumbles.

It took me 3 tries to get the filling thick without being too jelled, yet not runny, and for my crumble topping to brown and not melt/sink into the filling. But I’m excited to share with you my fabulous results. Let me show you how to make it.

Dish of baked berry crisp; also known as berry crumble.

For the Berry Filling

I wanted to keep this berry crumble as simple as possible by using frozen fruit. I did not thaw it. Although it does thaw some while you prepare the topping, which is fine and helpful.

NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.

Making berry filling with frozen berries.
  • In a large bowl, combine the frozen berries, sugar, cornstarch, and lemon juice.
  • Stir to coat, then set aside to let the sugar dissolve and fruit thaw slightly.

For the Crumb Topping

The best tool to make a crumb topping is your fingers. If you don’t feel like getting messy, a fork or pastry blender will also work, but will take more effort.

Making crumb topping.
  • In a separate large bowl combine the oats, flour, brown sugar, granulated sugar, salt, cinnamon and butter.
  • Use your fingers to squeeze and rub the mixture until it no longer looks dry and is starting to clump together.

PRO TIP: I like to cut my butter into thin slices with a knife first to help incorporate it into the other ingredients faster.

Assemble and Bake the Berry Crumble

Once both the filling and topping is made, you simply layer them together and bake.

Making a berry crisp recipe with frozen berries and a crumb topping.
  • Pour the fruit mixture into a lightly greased 9-inch round deep pie dish or 9×9-inch square baking dish.
  • Sprinkle and clump the crumb topping over the fruit. (Squeeze it together for bigger crumbs. Rub it between your fingers for finer crumbs.)
  • Bake at 350˚F for 45-50 minutes or until the topping is golden brown and the filling bubbles well around the edges. (The fruit in the center may look somewhat thin/wet still.)
Spooning berry crisp (aka berry crumble) out of dish.

Serving and Storage

  • Wait 10-15 minutes before serving to allow the filling to cool slightly and continue to thicken.
  • Serve with a scoop of vanilla ice cream, if desired.
  • To Store: Cover the crisp tightly and store at room temperature (68-72˚F) for 2-3 days, or in the refrigerator for 4-5 days.
  • To Reheat: Place some berry crisp on a plate and nuke it in the microwave for 30-60 seconds. Alternately reheat the whole baking dish in a 350˚F oven for 15-20 minutes.
  • To Freeze: Store in an airtight freezer container up to 3 months. Thaw in the refrigerator overnight before reheating.
Bowl full of warm berry crisp with ice cream on top.

Recipe Notes and Tips

  • Fresh vs Frozen Berries – This berry crisp recipe will work the same if using fresh fruit. The filling will simply be more evenly textured with fresh berries; the frozen berries will be slightly thicker on the edges, and thinner towards the center of the dish.
  • Measuring Fruit – Use frozen berries that are whole/good quality. Try not to use completely broken fruit crumbs, and use a scale to weigh the frozen fruit, if possible.

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Bowl full of warm berry crisp with ice cream on top.

Berry Crisp

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 6 servings
Frozen berries are transformed into a delicious fruit crisp with a buttery-sweet crumb topping.
4.75 from 4 ratings
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Ingredients

Berry Filling:

  • 4 cups (560 g) frozen berries, about 18 ounces; *SEE NOTES
  • ⅓ cup (68 g) granulated sugar
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice

Crumb Topping:

  • 1 cup (80 g) old fashioned oats
  • 1 cup (120 g) all-purpose flour, stir, spoon & level
  • ½ cup (100 g) light brown sugar, gently packed
  • ¼ cup (50 g) granulated sugar
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 10 Tbsp (141 g) unsalted butter, cold, cut into thin pieces

Equipment

Instructions
 

  • Preheat oven to 350℉. Lightly grease a 9-inch round deep pie dish or similar 9×9-inch square baking dish. Set aside.
  • In a large bowl, combine the frozen berries, sugar, cornstarch, and lemon juice. Stir to coat, then set aside to let the sugar dissolve and fruit thaw slightly.
  • In a separate large bowl combine the oats, flour, brown sugar, granulated sugar, salt, cinnamon and butter. Use your fingers to squeeze and rub the mixture until it no longer looks dry and is starting to clump together.
  • Pour the fruit mixture into the prepared pan.
  • Sprinkle and clump the crumb topping over the fruit. (Squeeze it together for bigger crumbs. Rub it between your fingers for finer crumbs.)
  • Bake at 350℉ for 45-50 minutes or until the topping is golden brown and the filling bubbles well around the edges. (The fruit in the center may look somewhat thin/wet still.)
  • Wait 10-15 minutes before serving to allow the filling to cool slightly and continue to thicken. Serve with a scoop of vanilla ice cream, if desired.

Notes

  • Frozen Berries: A blend of raspberries, blueberries, and blackberries. Costco and Sam's club both sell this blend.
  • Fresh fruit can be used in the same quantities. Bake time, however, will be shorter, around 30-40 minutes.
  • To Store: Cover the crisp tightly and store at room temperature (68-72˚F) for 2-3 days, or in the refrigerator for 4-5 days.
  • To Reheat: Place some berry crisp on a plate and nuke it in the microwave for 30-60 seconds. Alternately reheat the whole baking dish in a 350˚F oven for 15-20 minutes.
  • To Freeze: Store in an airtight freezer container up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving: 1 serving, Calories: 489kcal, Carbohydrates: 73g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Cholesterol: 51mg, Sodium: 107mg, Fiber: 6g, Sugar: 40g
Author: Amber Brady
Course: Pies, Cheesecake, and Other Desserts
Cuisine: American