Mixed Berry Crisp

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This mixed berry crisp recipe is easy to whip up and a perfect dessert to serve at the end of a summer dinner. This triple berry crisp is bursting with sweet juicy raspberries, blackberries, blueberries and strawberries and then layered with a oatmeal streusel topping. All it needs is a scoop of vanilla ice cream on top. 

Growing up in upstate rural New York, berry picking was something I always did every summer. Whether it was heading to the local berry farms where you pick as much as you can carry or heading to our own backyards berry picking is a near and dear to my heart. Avoiding those prickers, and usually I’d eat about half as many that would finally make it into my basket. 

One for me. One for the basket. You know how it goes. 

The ones that did make it to the bucket would end up going into so many yummy berry recipes for the summer. But one of my favorites is a mixed berry crisp. You really can’t go wrong with a dessert that can be made in one mixing bowl. You know I’m a huge fan of my one bowl quick and easy desserts that can be whipped up in 30 minutes or less.  

What’s the difference between a crisp and a cobbler?

A crisp and a cobbler are similar desserts but also vastly different. A cobbler is a deep dish baked fruit recipe with a biscuit like topping, like this mixed berry cobbler. where a crisp has an crispy crunch topping like this caramel apple crisp. 

Ingredients Needed 

This crisp not only comes together fast but also uses common pantry staples. 

• All purpose flour – I used all purpose flour in the oat topping. Nothing fancy here. 
• Old fashioned oats – These oats are larger and have more texture than quick oats, but if that’s all you have then by all means use quick oats. 
• Sugar – I used a combination of brown sugar and granulated white sugar. Brown sugar is definitely a must here to give it moisture and extra flavor. 
• Cinnamon – I used cinnamon in both the topping and the berry mixture. I love the little bit of warmth it brings to this recipe. 
• Salt – Of course don’t forget a little bit of salt to help balance out the sweetness. I used table salt in the recipe. 
• Butter – Melted butter helps to make this topping come together quickly with just a stir of a fork. And of course lots of flavor!
• Cornstarch – I used cornstarch to help thicken up the berry mixture, but you could use all purpose flour if you don’t have it. 
• Lemon – I used a little fresh lemon juice in the berry mixture. It helps to brighten up the berries a bit, but you could try using orange or lime for something different. 
• Berries – Of course we can’t forget the berries! I used a combination of raspberries, blueberries, blackberries, and strawberries. But you can use any combination you want.

Can I use different berries than the ones called for? 

I used a combination of 6 cups of berries. I used 4 types – raspberries, blueberries, blackberries, and strawberries. Raspberries and blackberries have more seeds so I generally use less of those two types of berries, but that’s up to you!

How To – Step By Step

• Preheat and prepare the pans. Adjust oven rack to middle position and heat oven to 450°F. Spray a 9×9 baking dish with non-stick cooking spray.
• Make the filling. Toss berries, sugar and cinnamon, and cornstarch in a large mixing bowl with a rubber spatula and pour into baking dish. 

• Make topping. In the same mixing bowl, combine flour, oats, sugar, cinnamon, brown sugar, and salt in bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Sprinkle over the berry mixture.

• Bake the crisp. Bake in preheated oven for 15 minutes. Cool slightly before enjoying. Eat with whipped cream, or ice cream.

Baking Tips

• I always recommend being careful measuring your flour. For best results I always recommend using a kitchen scale. 
• Using cornstarch is key so your fruit crisp doesn’t end up runny. You can also use flour if you don’t have any on hand. 
• You want to use a combination of 6 cups of berries for this mixed berry crisp- the assortment is up to you. But I like using 2 cups strawberries, 2 cups blueberries, 1 cup raspberries and 1 cup blackberries. Raspberries and blackberries have a lot of seeds so I tend to use less of those. If you are frozen berries I do not thaw them but simply stir them in. The crisp may require a few minutes extra of baking time.

Recipe FAQ’s

More Fruit Recipes To Try

• Lemon Cupcakes With Berry Buttercream
• Caramel Apple Crisp
• Easy Mixed Berry Cobbler
• Healthy Apple Crisp
• Salted Caramel Apple Bars

QUICK FAVOR! If you love this recipe, then be sure to leave me a comment and star review below! Comments and reviews help tell others whether or not to make this recipe!