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.
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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.
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Recipe
Berry Crisp
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
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Fawn
This is the best berry crisp I have ever made! I doubled the topping and it was delicious!
Allison
I’m so glad! Thanks for stopping by. 🙂
Janet
This was delicious and a big hit at the cookout I brought it to!! I love the crisp topping and putting it in the freezer was the perfect way to get a nice crumble!! Thank you!
Allison
You’re welcome!
Mary
Would i need to double the recipe for a 13×9 dish?
Allison
Yes.
bill
Have you tried making these in individual ramekins? How long would they need to be baked?
Allison
Hi! I haven’t tried it but I’m sure you could. It would depend on the size of the ramekins. Just bake until the fruit is bubbly and the topping is light golden brown.
Janet
I added a little extra fruit to make a couple in ramekins and cooked those about half the time…20 minutes. 😋
Randi
Great with a mix of blueberries and marionberries that I froze last summer. Next time I will use about half as much sugar. Our local berries are plenty sweet and picked the day they are sold. Great for dessert with whip cream. Great for breakfast with plain 2% Greek yogurt.
Allison
I’m glad you enjoyed it!
Mindy
This is by far the very best and easiest recipe going. I can put this together even in a crowded kitchen if I need a quick dessert. Our Family & Friends ask for this dessert over and over and I love that. Thank You!
Allison
You’re welcome! I’m glad you enjoyed it!
Barbara
This is a very simple and easy recipe for anyone to make. It is very tasty. I do find it quite sweet, but everyone would have their own preference regarding sweetness. Next time I would reduce the sugar.
Suzy
Could this be baked in a graham cracker crust?
Allison
Hi! I’m not sure. I think the crust might get soggy. You’d have to play around with it.
Aly Swindley
So good! Doesn’t take that much time, and is amazing with extra lemon juice on the top. Although I had trouble with not having enough to fill the pan. Thank you for making my dad’s birthday even more amazing! We all loved it!
Allison
I’m glad you enjoyed it! Perhaps your pan was larger than mine? I use a deep dish pie plate.
Susan
Delish! I used more oats in topping and 8 cups berries to feed more people on the streets and made two. Got 12 smallish servings out of each.
Angie Sweers
Absolutely delicious !!! Recipe is very easy to follow. I used frozen mixed berries. Very juicy !!! I served it right out of the oven with French vanilla ice cream.
Allison
Perfect! I’m glad you enjoyed it. 🙂
Linda J Buren
I love this recipe,going to make it again.
Allison
That’s great to hear! Thanks for stopping by. 🙂