Easy Triple Berry Crumble With Oats

This is a simple, no-fuss berry crumble made with mixed berries and a crispy oat-and-butter topping. It comes together quickly and bakes into a comforting dessert that’s perfect warm, especially with ice cream or whipped cream.

Why You’ll Love This Recipe

• Ready in under an hour with less than 10 minutes of active prep

• Uses minimal, pantry-friendly ingredients

• The fruit filling is lightly sweet (no added sugar in the filling)

• The crumble topping is golden, crunchy, and the perfect contrast to juicy berries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oat crumble topping

• ⅔ cup all-purpose flour

• ⅔ cup old fashioned rolled oats

• ¾ cup sugar

• ½ to 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup cold butter, cubed

Berry filling

• 3–4 cups mixed berries (raspberries, blackberries, blueberries; fresh or frozen)

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• Pinch of salt

Directions

1. Preheat your oven to 375 °F (190 °C). Grease or butter the bottom and sides of a 9×13-inch baking dish.

2. In a bowl, whisk together the flour, oats, sugar, cinnamon, and salt until combined.

3. Add the cold cubed butter. Use your fingers (or a pastry cutter) to rub it into the dry mixture until it resembles coarse crumbs with some larger pieces. Set aside.

4. In the prepared baking dish, combine the berries, cornstarch, lemon juice, and a pinch of salt. Gently toss to coat the berries evenly.

5. Pour or spoon the oat crumble topping over the berry mixture, spreading evenly. It should form a thick layer.

6. Bake for 40–45 minutes, until the topping is golden and crispy and the berry mixture is bubbling.

7. Let the crumble rest slightly before serving warm (especially if serving with ice cream or whipped cream).

Servings and timing

• Serves: about 6–8

• Total time: ~50 minutes (≈10 minutes prep + 40–45 minutes bake)

Variations

• Use brown sugar instead of white sugar in the crumble topping for a deeper flavor.

• Swap or add fruits: peaches, apples, or cherries work beautifully (adjust sweetness and cornstarch as needed).

• Add a handful of chopped nuts (almonds, pecans, walnuts) to the crumble for extra crunch.

• Stir a bit of vanilla extract or almond extract into the berry filling for added aroma.

• For a gluten-free version, substitute a gluten-free flour blend and gluten-free oats.

Storage/Reheating

• Store: Cover the crumble and refrigerate for up to 3–4 days.

• Reheat: Warm individual servings in the microwave or reheat the whole dish in a 325 °F (160 °C) oven until heated through (about 10–15 minutes).

• You can also freeze the baked crumble; thaw in the refrigerator and reheat in the oven. The topping may lose some crispness, so you can re-crisp under the broiler for a minute if desired.

FAQs

What kind of berries should I use?

You can use fresh or frozen berries (raspberries, blueberries, blackberries, strawberries). No need to thaw frozen — they work well as is.

Can I add sugar to the berry filling?

Yes — if your berries are particularly tart, you may add 1–2 tablespoons of sugar to the filling. But many find it sweet enough without extra sugar.

Why do I use cold butter in the crumble topping?

Cold butter helps create a coarse, flaky texture in the topping. It melts during baking, creating pockets of crispness.

Can I make this ahead of time?

You can prepare the crumble topping in advance and refrigerate, but it’s best to assemble and bake just before serving to maintain crispness.

Can I freeze before baking?

Yes — assemble the crumble, cover tightly, and freeze. When ready to bake, you can bake from frozen; just add a few extra minutes to the baking time.

Can I freeze after baking?

Yes — once cooled, wrap well and freeze. Reheat in the oven when needed.

My topping isn’t crispy after reheating. What can I do?

Pop it under the broiler for 1–2 minutes (watch carefully so it doesn’t burn) to crisp up again.

Can I reduce the sugar in the topping?

You can, but reducing too much may affect browning and crisp texture. Reduce gradually (e.g. by 1–2 tablespoons) and see how you like the result.

What if my berries release too much liquid?

Use a little extra cornstarch (½ teaspoon more) to thicken. Also, stir gently to avoid crushing the berries too much.

Can I use this topping recipe for other fruit desserts?

Absolutely — this crumble topping pairs well with apples, peaches, pears, cherries, or mixed fruits.

Conclusion

This triple berry crumble is the kind of dessert that feels comforting yet elegant. With minimal effort, you get juicy berries bubbling beneath a golden oat topping. Whether you serve it as a treat after dinner or as a warm dessert with ice cream, it’s bound to be a favorite. Let me know if you want a modified version (nut-free, lower sugar, etc.) — I’m happy to help!