Easy Triple Berry Crumble Recipe (with Frozen Berries!)
The easiest triple berry crumble recipe, made with frozen berries! Topped with a delicious, buttery oat crumble topping and ready in just 10 minutes!
Table of Contents
What Makes This Recipe Great
If you’re like me, you crave perfect spring berries all year long. Thanks to this Frozen Berry Crumble Recipe, I can enjoy fresh berry desserts any time! My freezer is always stocked with a huge back of frozen mixed berries from Costco. Whether I decide to make a smoothie, this dessert, or anything else with berries, that frozen bag is my go-to!
The best part? Frozen berries aren’t just good frozen. Thaw them out, and you have yourself perfect, juicy berries for whatever dish you plan to make.
This easy berry crumble comes together in just 10 minutes and features the yummiest oat crumble topping made with rolled oats, brown sugar, all-purpose flour, and cold butter! A simple, perfect summer dessert the whole family will love any time of year!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
How to Make This Berry Crumble Recipe
Frozen fruit is best because it is frozen when it is at peak freshness. It has tons more flavor and nutrients. Plus, frozen organic fruit is much cheaper than fresh. Win-win!
Since the berries are getting baked, it is perfect to use frozen berries. They’re going to get all soft and mushy anyway. Even better? You can cook it with frozen berries! No need to thaw them. You can have this mixed berry crumble recipe prepped and in the oven in less than 10 minutes. Love that!
Ingredient Notes
- Flour & White Sugar: The berry filling comes together quite easily. Because the berries will sweat a bit, I like to thicken them with some added flour, along with a little granulated sugar for added sweetness. Some recipes use sugar and cornstarch, but I prefer flour!
- Lemon Zest: Don’t miss this step! The lemon zest adds brightness to the berry mixture, which is a must.
- Frozen Berries: My favorite frozen berries to use are a combination of raspberries, blueberries, and blackberries. I love the fruit mixture, but you could use just 1 berry or any combination of other berries. For larger fruit/berries like strawberries, cherries, mango, etc, I will pulse the frozen fruit in the food processor a few times so the chunks are more bite-size.
- Oat Crumble Topping: The real star of this frozen berry crumble is the oat crumble topping. Crunchy and toasty rolled oats mixed with unsalted butter, flour, and brown sugar. It crisps up atop the berries and gives this dessert a perfect sweet oat crumble crunch. Literally, the best oat crumble topping I have ever had!
Step-by-Step Instructions
- In a large bowl, make the berry filling by combining all ingredients and tossing to combine. Set aside.
- In a separate mixing bowl, make the oat crumble by combining all ingredients, then use your fingers to pinch the butter and incorporate it with the dry ingredients. Keep pinching and tossing together with your hands until evenly combined. You will be left with many pea-sized pieces of butter mixed in with the oat mixture. Set aside.
- Pour the berry filling into a 1-1/2 quart baking dish (or an 8×8 Pyrex baking dish, a pie baking dish, or even a 12″ cast iron skillet). Top with the oat crumble topping and spread to an even layer.
- Bake uncovered until the berry filling is bubbling and the oat crumble top is golden brown about 1 hour. Let cool for 1 hour before serving.
- Serve at room temperature. Delicious with ice cream or whipped cream.
Expert Tips
Make-Ahead: You can make this up to step 4, then cover the unbaked crumble tightly and refrigerate for up to 5 days or freeze for up to 6 months. Bake it thawed or fully frozen until golden and bubbling, about 1 hour.
Fresh Berries: This same recipe also works for fresh fruit too! Just substitute the same amount of fresh berries for frozen. No other substitutions or changes in baking time are needed.
Gluten-Free: Swap the regular flour for all-purpose gluten-free flour to make this recipe gluten-free. Bob’s Red Mill makes excellent gluten-free rolled oats that would work perfectly as well.
Serving Tips
Top this delicious dessert with a scoop of vanilla ice cream, and you’ve got the easiest and most amazing dessert to serve to guests or your family! A true crowd pleaser, trust me!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Heat up in the microwave and serve with vanilla ice cream.
Recipe FAQs
Yes! Sub in whatever berry you love. This frozen berry dessert recipe would work so well with frozen strawberries, raspberries, etc. So grab your favorite frozen berry and transform this recipe into Frozen Blackberry Crumble, Frozen Blueberry Crumble, and more! The instructions stay exactly the same regardless of the berries you choose!
I have not tried to do this myself, but the substitutions for a dairy-free berry crumble would be pretty easy. Simply swap out the butter in the oat crumble topping for vegan butter (I like Miyokos!), and serve with dairy-free vegan ice cream. Let me know how this turns out in the comments!
Yes! Simply freeze leftovers in a freezer-safe, airtight container for up to 6 months. Thaw overnight in the refrigerator or go straight from frozen and bake at 350F until warmed and bubbly.
More Ways to Use Frozen Berries
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Easy Triple Berry Crumble Recipe (with Frozen Berries!)
Ingredients
Berry Filling
- 4 cups frozen mixed berries*, NOT thawed (about 24 ounces frozen fruit)
- 3 tablespoons granulated sugar
- 3 tablespoons all purpose flour
- zest from 1 lemon
- pinch of salt
Oat Crumble Topping
- 1 cup old fashioned rolled oats
- 1/2 cup brown sugar
- 6 tablespoons all purpose flour
- 1/2 cup butter, cut into small cubes
Instructions
- Preheat oven to 350 degrees with the oven in the middle position.
- In a mixing bowl, make the berry filling by combining all ingredients and tossing to combine. Set aside.
- In a separate mixing bowl, make the oat crumble by combining all ingredients, then use your fingers to pinch the butter and incorporate with the dry ingredients. Keep pinching and tossing together with your hands until evenly combined. You will be left with many pea sized pieces of butter mixed in with the oat mixture. Set aside.
- Pour the berry filing into a 1-1/2 quart baking dish (or 8×8 pyrex baking dish, a pie baking dish, or even 12" cast iron skillet). Top with the oat crumble topping, and spread to an even layer.
- Bake uncovered until the berry filling is bubbling, and the oat crumble is golden brown, about 1 hour. Let cool for 1 hour before serving. Serve room temperature. Delicious with ice cream or whipped cream.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
175 Comments on “Easy Triple Berry Crumble Recipe (with Frozen Berries!)”
I made this for Easter and it was a big hit. I didn’t have any ice cream but topped it with whip cream and it was delicious. I will definitely make it again!
I am so happy you made my berry crisp for Easter JP! I love that you will be making it again. Serving it with whipped cream sounds delicious!
Delicious and easy. Loved this crumble!
I am so happy to hear that you liked my crumble Jeanne! I love to hear that it was delicious and easy to make.
This was delicious! Mostly had frozen blueberries and some raspberries and it still hit the spot! A great comfort desert during this stay home time! thank you :)
I am so happy you liked my berry crumble Shirl! I think it is a fantastic comfort dessert. I sure have noticed lots more people are baking during these shelter in place times. So glad you liked this.
Absolutely delicious ! I made this using a bag of triple berries. Loved the topping. Very easy and a new favorite dessert, especially with Turkey Hill triple vanilla ice cream.
I am so happy you liked my berry crumble Darlene! I love making it with triple berries. I am glad you liked the topping and am thrilled it is your new favorite dessert.
Had this tonight for dessert. I used only blueberries so the lemon zest was very tasty! I did find this a little sweet for my taste so will reduce the sugar in the crumble next time. This came together very easy and fast!
Oh that sounds so delicious with just blueberries! Isn’t the lemon zest make it pop with flavor? And yes, reduce the sugar next time!
I adjusted the recipe for my dietary needs by using coconut flour, Pyure stevia blend and Splenda brown sugar. Quite good, been making it for years, everyone loves it even with my substitutions.
That is so good to hear it works with coconut flour! I’ve been wanting to try a keto friendly version of this! Thank you!
Am trying this recipe with Coconut and Almond flour, and Truvia blend, to cut back sugar and carbs for my family. The crumble part turned out beautifully.. we will see how it bakes!
You’ll have to let me know how it turns out! I’ve been meaning to tweak this recipe to try and make it paleo/gf/refined sugar free!
This has become a family and company favorite! Thank you!
Thank you so much Jeni! I love hearing that! Glad you and your family enjoy it!
Such a fantastic recipe, and I can attest that it’s great with gluten free 1:1 flour as well. Just perfect and so easy!!
I’m so glad you liked it! And happy to hear gluten free 1:1 flour works too. Thanks for your nice comment, you made my day!
This is my only crumble recipe now! I’ve made it loads of times with different frozen fruits and it’s delicious!
I’m so glad you like it Faith! You just made my day! Thanks for taking the time to let me know you like my recipe. Means the world.
Natalie this recipe sounds delicious. Would frozen peaches work as one of the triple berry choices?
Yes! I’ve made this with frozen peaches and it is amazing! You can do it with all frozen peaches too. So good!
Made this recipe (halved) and my husband and I ate it all up right out of the oven. First reaction was we should have made the full recipe; second reaction was we’d have eaten that too, so good that we didn’t! Recipe’s already been placed in my ‘tried and true’ notebook, the highest honor a recipe can achieve in our home.
Well this comment just made my DAY! Thank you so much Sara! Isn’t this crumble just too good? I’m so happy you and your husband liked it! And that this recipe made it into your “tried and true” notebook. What an honor! You’ve got me craving it again, I might just have to make it tonight with the frozen blueberries I got from Costco. Big hugs!
This recipie was so easy, it was all ingredients I had on hand and everyone (even my super picky foodie friends) couldn’t get enough of it! Thank you so much, it’s my new go to recipe :)
I’m so glad you liked it Amanda! It is one of my favorite desserts to make, mostly because it’s so easy. I love that everyone loved it too! This makes me so HAPPY!
Would unsalted butter be ok to use? Looks like an awesome recipe!
Yes! I may just add in a pinch of salt to the compensate.
I came across this recipe after a Google search of ‘frozen berry crisp’ yesterday and made it for a group gathering last night (the meal was breakfast-for-dinner). It was a big hit! I wasn’t sure if it would turn out to be really runny because of the frozen fruit or not, but it set up really nicely. Sooo good :)
So glad it turned out! It’s one of my favorite quick and delicious desserts that everyone loves!
How can you substitute oatmeal I only have instant oatmeal?
Instant oatmeal should work too! I just prefer regular oatmeal. It’s heartier and has a more toothsome bite.
I have made this two weekends in a row. Cut the sugar a little and have had it for breakfast with yogurt to top. Its divine!Thank you for sharing!
I love your idea of having it for breakfast! Basically just baked oatmeal with fruit, right? So glad you liked it! Hugs!
I made this today with fresh blueberries and strawberries it was out of this world. I did add almonds to the top crumble. It’s the perfect amount of everything!!!!! Can’t wait to use this throughout the year!!!! I was amazed, my oven cooks fast so it was done in 40 mins. didn’t have to wait an hour to try. LOL
Can you replace the butter in this with coconut oil?
Yes! I have! It works great. Use room temperature solid coconut oil, not melted. You’re going to love it!
Total yum! I’ve made this recipe twice in the past week. I can’t get enough. It is so delicious and so easy to make. I even had some of it for breakfast one day….it’s got oatmeal in it, right?
I’m so glad you liked it Linda! Now you have me craving it! So easy to throw together. And since it uses frozen fruit, I can have berries all year round. I went to buy blueberries at the grocery store right now, so expensive out of season! And this is totally ok for breakfast, I won’t tell anyone, *wink*. Thanks for taking the time to let me know you like my recipe! You made my day : )
Over all really good recipe. I made it tonight out of ingredients I already had. Certainly fixed my pregnant pie and ice cream craving. Personally, I’ve never had an extremely sweet tooth so the oat topping was good but the sweetness definitely caught up with me a bit after a few bites. I ate it with ice cream so I will definitely cut the sugar and brown sugar in half next time. Definitely adding to my list of rotating staples. Excellent recipe.
I’m so glad! Congratulations on your pregnancy Iliana!
If I want to use the 9×13 baking dish, do I double the recipe?
Thanks,
Lynn
Yes! I’d double the recipe for sure!