Berry Crisp

This Berry Crisp is made with fresh or frozen berries and topped with a brown sugar crumble. This quick and easy dessert comes together in minutes. 

I stocked up on frozen berries with the intention of making smoothies. But here I am, tossing those berries with sugar, baking them with a buttery crumb topping, and then topping the whole thing with a big fat scoop of ice cream. Is this far superior than a smoothie? YES.

Fruit crisps are one of my all-time favorite desserts. I make Apple Crisps in the fall, Peach Crisps in the summer, and Strawberry Crisps in the spring. Since I am making fewer trips to the store lately I wanted to come up with a fruit crisp recipe that allowed me to use all frozen fruit instead of fresh. I’m happy to report that frozen mixed berries are absolutely perfect for this delicious Berry Crisp.

How to make a Berry Crisp

FRUIT FILLING: Combine frozen mixed berries, flour, sugar, and lemon juice.

TOPPING: Combine flour, sugars, oats, salt, and cinnamon. Stir in melted butter.

ASSEMBLY: Dump the fruit into a deep dish pie plate, 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 absolutely can. Use the same amount of berries and add 1-2 tablespoons of orange juice, apple juice, or water.

Prefer just BLUEBERRIES? Try my BLUEBERRY CRISP.

Serving and storage

This Berry Crisp is best served slightly warm with scoops of vanilla ice cream. Cold ice cream + warm fruit crisp = ice cream rivers (swoon)!

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 start to break down.

MORE BERRY DESSERTS:

• BLUEBERRY SAUCE
• STRAWBERRY SHORTCAKE CAKE
• STRAWBERRY RHUBARB CRISP
• BERRY TRIFLE
• BLACKBERRY COBBLER

Berry Crisp

This Berry Crisp is made with fresh or frozen berries and topped with a buttery brown sugar crumble.

5 from 4 votes

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 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:

• ▢ 5 cups frozen* mixed berries, just shy of 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.
• 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 (5 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

Tried this recipe?Leave a comment and rating below!