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5-Ingredient Triple Berry Crisp with Frozen Berries

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Overhead image of triple berry crisp with frozen berries in a baking dish with a scoop of vanilla ice cream on top.

Everyone needs a good berry crisp recipe in their back pocket! I’ve made a few berry crisps in my day, but to be completely honest – none were quite right. They were either too dry, didn’t have enough berries, or overly sweet. But this triple berry crisp recipe?? Well… I don’t mean to brag but, she’s just PERFECT! Made with 5 ingredients, in one bowl, with frozen berries (so you can bake it year-round!). I drew some inspo from my healthy apple crisp which was a huge hit last fall! And also my 4 ingredient peach cobbler which I can’t wait to break back out this upcoming peach season.

Why You’ll LOVE This Triple Berry Crisp with Frozen Berries

  • Super Easy to Make: With just 5 simple ingredients, this recipe comes together quickly for a stress-free dessert.​
  • Versatile and Adaptable: Easily customize the recipe to suit gluten-free, dairy-free, nut-free, or vegan diets without compromising on flavor.​
  • Deliciously Healthy: Made with wholesome ingredients, this crisp offers a guilt-free indulgence that’s both satisfying and nutritious.​
close up image of triple berry crisp with frozen berries in a baking dish.

Can I Use Fresh Berries?

Yes, you can use fresh berries in this recipe. However, frozen berries are convenient and available year-round, providing consistent quality and flavor. If using fresh berries, you may need to adjust the baking time slightly, as they release less juice than frozen ones.

Can I Make Ahead and Freeze This Recipe?

Absolutely! This berry crisp can be prepared ahead of time and frozen either before or after baking:​

  • Before Baking: Assemble the crisp, cover it tightly, and freeze. When ready to bake, remove from the freezer, let it thaw in the refrigerator overnight, and bake as directed.​
  • After Baking: Allow the crisp to cool completely, then cover and freeze. To reheat, warm it in the oven at 350°F until heated through.​
triple berry crisp with frozen berries on a plate with a scoop of vanilla ice cream on top.

Adjust This Recipe to Your Dietary Needs

  • Make it Gluten-Free: Use certified gluten-free oats and gluten-free all-purpose flour or almond flour for the crisp topping.
  • Make it Dairy-Free: Substitute the butter with a non-dairy alternative like coconut oil or a plant-based butter.​
  • Make it Nut-Free: Ensure all ingredients, including oats and flour, are free from cross-contamination with nuts.​
  • Make it Vegan: Replace the butter with a plant-based alternative and use a vegan-friendly sugar.
Overhead image of triple berry crisp with frozen berries in a baking dish with a scoop of vanilla ice cream on top.
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5-Ingredient Triple Berry Crisp with Frozen Berries

Effortless and delicious 5-Ingredient Triple Berry Crisp, crafted with frozen mixed berries and a simple, wholesome crisp topping! This fruit crisp is not only simple to make, but also easy to adapt to a variety of diets, making it a perfect treat for any occasion. Serve it warm with a scoop of vanilla ice cream for a delicious and healthy dessert!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings

Equipment

  • 1 9-inch baking dish
  • 1 large bowl

Ingredients

For the berries:

  • 4 cups frozen mixed berries
  • 1/4 cup cane sugar or coconut sugar
  • 1/4 cup gluten-free all purpose flour or regular all purpose flour
  • 1/2 tablespoon lemon juice optional
  • 1 teaspoon vanilla extract optional

For the crisp:

  • 1 cup rolled oats
  • 3/4 cup gluten-free all purpose flour or almond flour
  • 1/2 cup cane sugar or coconut sugar
  • 6 ounces butter cut into 1-inch cubes

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Add all berry ingredients to a 9-inch baking dish and toss together until evenly coated, then spread the berries into an even layer around the dish.
  • Add all crisp ingredients to a large bowl. Use a fork to mix together, until a crumbly mixture forms. Sprinkled the crisp topping evenly over the berries.
  • Bake for 40-45 minutes or until the berries are super soft, then let cool slightly before serving with a scoop of vanilla ice cream. YUM!
    berry crisp with frozen berries step 3

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 45g | Protein: 2g | Fat: 18g | Sugar: 24g
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Desserts

4-Ingredient Gluten-Free Almond Flour Cake

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Why You’ll Love This Recipe

This almond flour cake is light, moist, and easy to make. It’s gluten-free, dairy-free, grain-free, and made with wholesome ingredients. You only need one bowl and a few pantry staples to create this delicious, crowd-pleasing dessert!

Can You Use Almond Flour For Cakes?

Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar. And after you make this cake, I highly recommend you use any leftover almond flour to make almond flour chocolate cookies and almond flour brownies – YUM!

gluten-free almond flour cake sliced on a plate.

What You’ll Need To Make Almond Flour Cake

Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!

Sugar: Adds sweetness and helps create a tender crumb. Feel free to substitute with coconut sugar for a refined sugar-free option.

Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.

Baking Powder: Helps the cake rise and adds fluffiness!

Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.

overhead image of almond flour cake on a plate.

How to Make Almond Flour Cake

  1. Preheat your oven to 350°F and grease an 8-inch cake pan.Beat eggs and sugar until pale and thick (about 5 minutes).
  2. Add almond flour, baking powder, and lemon zest. Beat until just combined.
  3. Pour batter into the pan and top with sliced almonds if using.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool completely before serving.

Sam’s Recipe Tips

  • Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
  • For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
  • Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
  • If you like cinnamon, try adding a teaspoon of cinnamon to the batter.

Storage Instructions

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months—just thaw it at room temperature before serving.

gluten-free almond flour cake sliced on a plate with powdered sugar on top.
4 from 6 votes

Perfect Almond Flour Cake

Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 4 large eggs, at room temperature
  • 1/2 cup sugar
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons lemon zest optional, but recommended
  • 1/4 cup sliced almonds optional, for topping

Instructions

  • Preheat oven to 350° Fahrenheit and grease an 8-inch cake pan.
  • Beat together the eggs and sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.
  • Add in the almond flour, lemon zest (if using) and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
  • Transfer the batter to your prepared cake pan and if you'd like, top with an even layer of sliced almonds (for extra crunch and decoration). Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
  • Remove cake from the pan and let cool completely before garnishing and serving.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 17g | Protein: 7.5g | Fat: 13g | Sugar: 13g

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30 Minutes or Less

Skinny Strawberry Margarita Recipe

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close-up image of a skinny strawberry margarita in a glass with fresh strawberries and lime wedges on top.

A lighter, but just as delicious skinny strawberry margarita! Shake up one of these ice cold cocktails at your next Cinco de Mayo, Memorial Day, or summer party. Made with fresh-squeezed juice, good quality tequila, and fresh strawberries for an incredibly light and refreshing cocktail!

skinny strawberry margarita being poured from a cocktail shaker into a glass.

What You’ll Need To Make A Skinny Strawberry Margarita

Strawberries – Fresh (not frozen) strawberries are a perfect fruity addition to this classic cocktail! Slice off the tops of your strawberries, then gently muddle them in the bottom of your drink glass. Last, pour your shaken skinny margarita on top and give it a gentle stir to incorporate.

Lime Juice – Fresh-squeezed lime juice is best in any margarita recipe. However, if you’re short on time, or making a large batch of these, go ahead and use bottled lime juice instead. Though when picking a bottled lime juice, make sure it has just one ingredient – limes – no added sugar, please!

Orange Juice – Just like the lime juice, fresh-squeezed orange juice is best, and healthiest in this recipe. Most traditional margarita recipes have some sort of orange liquor which packs in extra calories and sugar. So by replacing the liquor with fresh-squeezed orange juice, we effectively turn this into a “skinny” cocktail!

Agave Nectar – Another key component to this skinny strawberry margarita recipe. The agave nectar replaces simple syrup, with a very similar taste and sweetness! Though if you don’t have agave nectar, you can use honey or simple syrup to sweeten your drink instead.

skinny strawberry margarita in a glass with fresh strawberries and lime wedges on top.

Tips and Tricks

  • Craving a frozen strawberry margarita? Place all ingredients (strawberries, tequila, lime juice, orange juice, and agave nectar) in a blender with a small handful of ice! I love making a whole pitcher of frozen margs for friends and family on hot summer days.
  • If you don’t own a fancy-shmancy muddler, simply use the end of a mixing spoon to muddle your strawberries instead. Preferably one with a wide, flat end – but really anything that allows you to press and crush your strawberries will do!
  • Switch up this summer cocktail recipe however you’d like! Rim the glass with just salt, or just sugar, based on your preferences. You could even muddle in some fresh mint leaves to make it even more refreshing! Or for a skinny blackberry margarita, check out my recipe here.
overhead image of a skinny strawberry margarita in a glass.

Make It A Mocktail

For a virgin strawberry margarita, replace the tequila with 2 ounces of tonic or sparkling water!

Skinny Strawberry Margarita Recipe
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Skinny Strawberry Margarita Recipe

4 from 3 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

A lighter, but just as delicious skinny strawberry margarita! Shake up one of these ice cold cocktails at your next Cinco de Mayo, Memorial Day, or summer party. Made with fresh-squeezed juice, good quality tequila, and fresh strawberries for an incredibly light and refreshing cocktail!

Ingredients

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • lime wedge

  • 3-5 strawberries, stems removed

  • 2 ounces tequila

  • 3 tablespoons lime juice

  • 2 tablespoons fresh orange juice

  • 1 1/2 teaspoons agave nectar

Directions

  • Mix sugar and salt together on a small plate. Run a lime wedge around the rim of your glass, then dip rim into sugar and salt mixture.
  • Place strawberries at the bottom of the glass and muddle until crushed, then fill the glass with ice.
  • Fill a cocktail shaker with ice and add in tequila. lime juice, orange juice, and agave nectar. Secure lid and shake for 30 seconds, then strain into glass. Gently stir to combine muddle strawberries and shaken margarita.

Recipe Video

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30 Minutes or Less

Berry Breakfast Crisp (for one!)

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close-up image of berry breakfast crisp.

This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

overhead image of berry breakfast crisp with coconut yogurt on top.

What You’ll Need To Make Berry Breakfast Crisp

Fresh Berries – Use any kind(s) of fresh berries you’d like! I used a combo of fresh strawberries, blueberries, and raspberries – and OMG they were delicious. However, you can totally use whatever berry’s in season, or whatever you have on-hand. You could even use frozen berries if you’d like, just keep in mind they’ll yield more liquid once baked, resulting in a watery filling.

Rolled Oats – It’s super important you use rolled oats, instead of whole or steel cut oats. Rolled oats are flattened then toasted, and bake up beautifully in this berry breakfast crisp.

Almond Flour – Either almond flour or almond meal will work in this gluten-free breakfast recipe. I use and love the Bob’s Red Mill Almond Flour, as well as Anthony’s Almond Flour. And if you’re interested in other almond flour breakfast recipes, check out my almond flour pancakes or almond flour banana bread – both are incredible!

Coconut Oil – A tablespoon of solid coconut oil gives the crumble atop this berry breakfast crisp its crumbly texture. If your coconut oil is liquid at room temperature (this happens when the weather’s warm), then simply place it in the fridge or freezer for 5-10 minutes before using. Also, if you don’t have any coconut oil, you can use a tablespoon of cold butter or ghee instead.

close-up image of berry breakfast crisp with coconut yogurt on top.

Tips and Tricks

  • Remember, this recipe makes a single serving. Therefore, you’ll want to double, triple, or even quadruple the recipe when baking for others!
  • Finish off this berry breakfast crisp with a scoop of vanilla yogurt! I topped mine with a dollop of Cocojune’s unsweetened coconut yogurt and it was perfectly creamy and delicious. Though if you’re eating this for dessert, feel free to top it off with a scoop of vegan vanilla ice cream instead – YUM!
  • You can easily prep this healthy breakfast recipe the night before if you’d like. To do this, assemble the berries and crumble, then cover and refrigerate overnight. Then, in the morning, bake it off as instructed and enjoy a warm berry crisp for breakfast!

Adjust This Recipe To Your Dietary Needs

Make it Paleo: For a paleo crisp, replace the rolled oats with finely chopped nuts and/or coconut flakes!

Make it Nut-Free: To make this a nut-free breakfast recipe, replace the almond flour with one tablespoon of brown rice flour or all purpose flour.

Berry Breakfast Crisp (for one!)

0 from 0 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

Ingredients

  • For the berries:

  • 1 cup fresh berries (strawberries, blueberries, raspberries, etc)

  • 1 teaspoon maple syrup

  • 1/4 teaspoon vanilla extract

  • For the crumble:

  • 1/4 cup rolled oats

  • 2 tablespoons almond flour or meal

  • pinch of salt

  • 1 tablespoon coconut oil, solid

  • 1 tablespoon maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Add all berry ingredients to a bowl and toss to evenly coat, then transfer into small oven-safe dish.
  • Mix all crumble ingredients together in same bowl as the berries, then sprinkle over top of the berries.
  • Bake for 15-20 minutes, or until lightly golden brown and bubbly. Serve warm with additional maple syrup and/or a scoop of vanilla yogurt.

Recipe Video

Notes

  • Make this an apple breakfast crisp by replacing the fresh berries with fresh sliced apples!

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