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+ servings
frozen berry crumble topped with oat crumble topping and vanilla ice cream
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4.99 from 166 ratings

Easy Triple Berry Crumble | with Frozen Berries!

The easiest triple berry crumble, made with frozen berries! Topped with a delicious oat crumble topping & ready in just 10 minutes!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 378
Author: Natalie


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


  • 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.
    4 cups frozen mixed berries*, 3 tablespoons granulated sugar, 3 tablespoons all purpose flour, zest from 1 lemon, pinch of salt
  • 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.
    1 cup old fashioned rolled oats, 1/2 cup brown sugar, 6 tablespoons all purpose flour, 1/2 cup butter
  • Pour the berry filing into a 1-1/2 quart baking dish (or 8x8 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.



Frozen Berries: My favorite frozen berries to use are a combination of raspberries, blueberries and blackberries. 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.
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 change in baking time are needed.
Make Ahead: You can make this up to step 4, then cover tightly and refrigerate for up to 5 days or freeze up to 6 months. Bake it thawed or fully frozen until golden and bubbling, about 1 hour.
Leftovers: Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months. 


Calories: 378 | Total Carbs: 56.5g | Protein: 3.8g | Fat: 15.7g | Fiber: 4g | Net Carbs: 53g