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+ servings
frozen berry crumble topped with oat crumble topping and vanilla ice cream
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5 from 814 ratings

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! 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 378
Author: Natalie

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.
    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.

Video

Notes

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.
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 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.

Nutrition

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