Published: · Modified: by Allison · 40 Comments
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This Berry Crisp is made with fresh or frozen berries and topped with a brown sugar crumble. A quick and easy dessert that comes together in minutes.
We have a Strawberry Crisp and a Blueberry Crisp, and now for those times you can’t decide which berry to choose we have a mixed berry crisp! This dessert can be made year round and every bite tastes like summer. Prefer a cobbler? Try our Berry Cobbler.
Jump to:
- Why you’ll love this recipe
- Recipe overview
- What type of berries to use
- More berry desserts
- Recipe
Why you’ll love this recipe
Ease: Only about 15 minutes of hands on time.
Flavor: Sweet and juicy berries and buttery brown sugar crumb topping.
Texture: Soft berries and crunchy topping served with cold and creamy ice cream.
Make year round: This recipe can be made with fresh or frozen berries so it can be made year round.
Easily adaptable: Use a combination of your favorite berries or whatever you have on hand.
Recipe overview
*Full recipe below in recipe card*
TOPPING: Combine flour, sugars, oats, salt, and cinnamon. Stir in melted butter. Place in the freezer while you prepare the filling.
FRUIT FILLING: Combine frozen mixed berries, flour, sugar, and lemon juice.
ASSEMBLY: Dump the fruit into a baking dish, then sprinkle the topping over the fruit.
BAKE: Bake at 350°F for about 45 minutes, until the fruit is bubbling and thickened and the topping is light golden brown.
What type of berries to use
FROZEN BERRIES: Using frozen berries gives you the option of making this dessert year round. I recommend frozen mixed berries, which are a combination of blackberries, blueberries, raspberries, and strawberries.
FRESH BERRIES: If you’d prefer to use in-season fresh berries you can. Use the same amount of berries and add 1-2 tablespoons of orange juice, apple juice, or water.
Serving and storage
This Berry Crisp is best served slightly warm with scoops of vanilla ice cream.
Leftovers can be stored tightly covered in the refrigerator. You can eat it cold, straight from the from fridge (breakfast, anyone?), or you can reheat individual portions in the microwave.
Note: The structure/integrity of the berries is best shortly after baking. Once this sits in the fridge for a day or two I find that the berries break down.
More berry desserts
- Strawberry Rhubarb Crisp
- Strawberry Shortcake Cake
- Blueberry Cobbler
- Berries and Cream Trifle
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Recipe
Berry Crisp
This Berry Crisp is made with fresh or frozen berries and topped with a buttery brown sugar crumble.
4.91 from 31 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6
Calories: 416kcal
Author: Allison – Celebrating Sweets
Ingredients
Topping:
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Filling:
- 6 cups frozen* mixed berries, about two 10-oz bags
- 1 teaspoon lemon juice
- ¼ cup granulated sugar
- ¼ cup all purpose flour
- Vanilla ice cream, for serving
Instructions
Preheat oven to 350°F. Grease a 9 ½ inch deep dish pie plate or similar sized baking dish. Set aside.
Topping:
In a large bowl, combine oats, flour, sugars, salt, and cinnamon. Add melted butter and stir until well combined. Transfer to the freezer for a few minutes while you assemble the fruit filling.
Filling:
In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish. If using frozen berries, some of the flour/sugar might have settled on the bottom of your mixing bowl. Add it to the baking dish with the berries.
Sprinkle the topping over the berries (pressing some of it together with your fingers to form clumps). Bake for 40-50 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.
Notes
*Keep the berries frozen. Do not thaw before assembly.
USING FRESH BERRIES: If you’d prefer to use fresh berries, use the same amount (6 cups). I recommend adding 2 tablespoons of orange juice, apple juice, or water to the fruit filling mixture. The extra liquid helps to create a sauce while the berries are cooking. The frozen berries have enough extra liquid on their own.
Nutrition
Calories: 416kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 129mg | Fiber: 5g | Sugar: 39g | Vitamin A: 532IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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4.91 from 31 votes (12 ratings without comment)
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Comments
Sandy McClaskey
We picked 5.5 cups wild blueberries this morning so to Pinterest I went in search of a Crisp recipe and decided to try this one. Due to a restricted diet after a slight stroke I had to tweak this by adding some fiber and replacing most of the refined sugar. I was a 1/2 cup short of berries so replaced with 1/2 cup chopped Pink Lady apple. For fiber I added 2 TBLS Golden Flaxseed in place of 2 TBLS flour, replaced brown sugar with Splenda Brown Sugar blend, and replaced half the refined sugar with GV Sweetener made with Sucrose which to me tastes the best of all the sweeteners out there. I added chopped walnuts to the crumb topping and used Avocado butter. This was fantastic, my husband liked it too, warm topped with ice cream. This is a keeper!Reply
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Hi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....
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