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!
This celebrated recipe is almost 10 years old! Originally posted in 2015, it has been updated to include tips and tricks and ways to customize it to your liking. However, the original, amazing recipe is the same!
Table of Contents
What Makes This Berry Crumble 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. Plus, if berries are in season you can make this perfect dessert with fresh berries instead of frozen. Customize to your preferences and use a variety of berries or make an easy blueberry crumble- any singular or mixed berry will work!
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! Summer berries aren’t ripe all year long in many places so frozen fruit works great. But if it’s the summer months and you want to use fresh, do it! 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.
To freeze, 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.
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!
Alternatively, you can use fresh blueberries, raspberries, strawberries, or blackberries to make your fruit crumbles with fresh fruit.
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.
207 Comments on “Easy Triple Berry Crumble Recipe (with Frozen Berries!)”
This was sooo good! Family and friends loved it! 5 stars from Singapore! 🤩
Wow! So honored to hear this! Thank you!
Tastes sooo good! Easy to make. Would definitely make again
So happy to hear this! Thank you!
Fab!
Thank you!
This was delicious! Doubled the crumble, halved the lemon zest, added cinnamon and walnuts to the crumble. We will definitely make this again and our guests all loved it.
Yum! So glad you liked it and love that you made it your own!
I have made this many times and it always turns out great. I made this dairy free for a lactose friend, and substituted coconut oil for butter 1:1. The crust turned out even better with the coconut oil (lighter, crisper taste), so this is now my go-to version!
Oooh love this tip! So happy you love this recipe!
This was the world’s easiest dessert and was loved by everyone!
Yay! So happy to hear this!
Simple and delish!
Thank you, Alisa!
Delicious and super easy! Doubled the recipe – used 4 cups of mixed berries and 4 cups of mango. Family LOVED it! Thank you Natalie!
Love to hear this! Thank you, Peggy!
Excellent recipe!!! I first made it as is ( minus lemon zest), and found it was too little crisp for the berries, but my husband loved the tartness. Second time around I doubled the amount of crisp and it’s a perfect balance of sweet and tart! This will be my go to recipe for berry crisp from now on
Thank you, Lori! I am honored!
I used sugar substitute and added chopped walnuts and it tastes fabulous!
So happy to hear this! Thank you!
Planning to make this today for a party. Just wondering if the butter should be at room temp or can be cold.
I prefer cold!
So honored you’re making it. Enjoy!
Made this as stated, and it turned out amazing!!! Such a great addition to my dessert table after a family dinner.
Love to hear this! So glad you liked it!
Can you substitute the berries with peaches or nectarines?
Yes! Same amount needed for substitution.
Made with sugar substitute for a diabetic friendly recipe. It was wonderful and gone by the next day. Will definitely make again.
Oh yay! So glad to hear it!
I have prepared this recipe at least 10x. It never fails. Add a little less sugar to the berries as qqqthey give natural sweetness. I have added cinnamon and nutmeg with crumble topping.
Again this recipe is fabulous. Cook 45-60 minutes max and let rest 20 minutes add ice cream and enjoy!
Thanks so much Michele! I appreciate your tips and love that you keep coming back to this recipe! Such an honor!
Simple and delicious. I needed a quick dessert and this was perfect. Everyone loved it.
Thank you, Jenn! So happy to hear you enjoyed it!
Good recipe. Did tweak a little. Added lemon juice so it was tart. Substituted cornstarch for flour in the filling. Substituted ground pecans for flour in the topping & plant butter for butter. Added more chopped pecans to the topping to make it crunchy. Okay so I tweaked more than a little but I needed a gluten & dairy free version
I love this! So glad it turned out well and that you were able to tweak it to your dietary needs!
I made this for a family dinner and doubled the recipe, making 12 servings using Wyman’s frozen mixed berries. I modified the recipe because I did not have a lemon to zest and added cinnamon to the crumble topping. There were seven adults and two kids under 5. I was hoping for leftovers for breakfast options for my 4 years old granddaughter.
To say the least, it was a huge hit, and there was none left. Everyone kept raving about how wonderful this crumble was. I will definitely make this wonderful dessert again.
Thank you for sharing, Tina! I love hearing this, especially when it’s a hit with both adults and kids! What an honor! We never have any leftovers either :) Next time, triple it! haha.
Hello,
I’m making this for July 4th weekend. I see it says you can make ahead up to step 4 but then in the comments it says make ahead and bake.
What do you recommend? I only want to make it ahead a day in advance since I don’t want to be cooking when company is at the house.
I would wait to bake it until the day before or day of! Will taste the freshest, with the crunchiest oat crumble on top. Yum! If you want to prep it, I would make it up to step 4 (so make the filling and topping and assemble), then refrigerate UNBAKED. Bake it the day before or day of at 350ºF for about 1 hour until golden and the filling is bubbling.
Enjoy! This is one of our favs!
I made this recipe with Splenda. It was a big hit. Will definitely make this again.
So happy to hear this!
We are trying to make healthier food choices and I saw that you used Splenda. I was wondering how much did you choose.
Thank you, Cam.
I’m not sure this reader will see this. But usually you use 1/4 the amount of splenda when swapping it for white sugar. If you try this let me know how it turns out!