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 tried it with frozen mixed fruit.. It was delicious😍 didn’t have butter, replaced it with margarine. The crumble was still crispy and dense😍😍😍will try again…
I’m glad you liked it, Jane! So glad it still turned out well with the margarine! This is one of my favorites too!
Made this with frozen cherries, blackberries, and blueberries. Only change I made was to add one additional cup of the fruit and a small amount of extra sugar to compensate. It was really delicious – but a wee bit on the tart side (of course this can vary with the fruit used). Served it with ice cream though and it was perfect! The lemon flavour was what really set this recipe apart. It’s a keeper, I will definitely make it again!
Hi Jenny! So glad you enjoyed this recipe so much! Means so much to me!
Hi,
I live where it can be hard to find many ingredients . The only oatmeal I have found is the “quick” variety ( maybe I’m not looking hard enough) so can this be used instead of regular rolled oats? Thanks.
You can use the “quick” variety if that’s all you have! Same quantity.
I preferred rolled oats because they’re sturdier and have more of a toothsome bite. You can order online! Even Amazon!
Received rave reviews from everyone at Thanksgiving! Just the right amount of sweetness/tartness and the crumble is AMAZING! Will definitely make again! Thanks so much for making me look like a pro! :-)
Awesome Lee Ann! SO honored to help you make the best Thanksgiving dessert! Way to go!
Confession: I lurk 5-star recipes all the time and never leave a review, even when the results are amazing. Try to ignore the fact that I’m a terrible person, and instead see this review as a reflection of the degree of deliciousness and ease of this recipe. I’ve been using President’s Choice Power Fruit blend (cherries, blueberries, and blackberries), and what I pull out of the oven is honestly an award-winning dessert every time. This recipe will be on heavy, heavy rotation from this day forward. Thank you for creating/sharing!
Haha! Jen! I love this so much. Thank you for leaving a review- means the world to me!
Can this be made with margarine? I’m fresh out of butter and I already started…
Yes! Margarine works! Or even coconut oil!
So good! Can’t wait to try with other fruits
It works so well with almost any fruit you have on hand Annie. The possibilities are endless!
AMAZING!!! So good with any type of berries. The saltiness of the crumble, the little bit of lemon and the sweet berries makes for an amazing berry crisp. Almost ate the whole pan by myself!!!
I just love the way you described the flavors Gria. So glad it turned out delicious for you!
I never comment on blogs, but here I am making this recipe AGAIN and I need to give credit when it’s due. I’ve been making this cobbler a few times a month for the past two years. It’s so good! It even works with fresh green apples. It’s my favorite
Thank you so much for your comment Fiona! I am so thrilled you have been making my crumble for years now! That is such a wonderful compliment. It does work so well with many different fruit combinations. Green apples are delicious in it!
Delicious dessert, thank you! Made last night with lots of compliments, will definitely be making again. Served with (ready made) hot custard, very easy & tasty!
I love to hear that it was easy to make and tasty Kellie! Serving it with hot custard is a fantastic idea! Yummy! So glad you got lots of compliments on it.
Quick, easy and delicious! This has become a go to recipe for holidays and no one believes how simple it is. My only tweak is doubling the crumble because it’s so yummy and sometimes more is better.
I love that it has become a go to recipe for you during the holidays Alicia. I too double the crumble sometimes. Sometimes a gal just needs extra crunch!
Yum yum. So easy and oh so good.
I love to hear that it was easy to make and turned out good Jackie! Yeah!
This was fantastic. I actually almost always use frozen fruit, but normally make up an ultra healthy, mediocre tasting crisp. Since we were having guests today, I figured I’d make something tasty. This recipe did the trick! Quick and easy, nice and crispy.
I love to hear that it was quick, easy and crispy Jenn! So glad your guests enjoyed it!
I couldn’t picture the lemon zest, but it really made the dish special, so don’t leave it out! It was very good. Kids loved it.
I am so glad you liked my berry crumble. You are so right, the lemon zest makes it really special! Glad the kids loved it.
Can this be made in a crockpot?
I haven’t recipe tested this in a crockpot, so I am not sure if it would work Kris. If you were to cook it in the crockpot the topping might not be as crispy as baking it in the oven. Let me know if it works for you. I sure hope you like it!
I substituted for brown sugar and Gluten Free all purpose flour. As well as added a pinch of cinnamon to the crumble! Lovely recipe :)
I am so glad you liked my berry crumble Jamie! Your substitutions and additions sound delicious! Thanks so much for the feedback, I really appreciate it.
Anyone else add cinnamon, cloves and nutmeg?
I usually don’t add cinnamon, cloves or nutmeg to the triple berry crumble but I bet that would be a delicious addition!
Just made this and unbelievably had all the ingredients except for brown sugar. But I used a combo raw sugar & Stevia blend which was coarser. So easy to make and delicious! Thnx!
I am so happy you liked my berry crumble Mary! I love that you had all the ingredients on hand. Almost a miracle these days when we are all having to make do with what we have available! I am so glad it turned out well for you.
I made this recipe exactly as indicated and it was amazing but also read the other posts about using coconut oil instead of butter. The second time I made it, I used 1/8 cup of coconut oil instead of butter and it was still awesome.
I am so happy you liked my berry crumble JP! I love that you liked it with both butter and coconut oil. I think it is fantastic with both!
This was so easy my 4 year old was able to help out. Inky change I made was baking in in my cast iron skillet. Absolutely delicious and will definitely be making again! Thank you for great simple and yummy dessert!
I am so happy you like my berry crumble Danielle! I absolutely love that your four year old was able to help make it. That is just the best! I am so glad to hear it turned out delicious and you will be making it again.