EASY 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 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.  

I used my caramel apple crisp recipe for the inspiration for this dessert (another great option if it’s Fall time!)

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 the above mentioned caramel apple crisp. 

What ingredients do you need to make this berry crisp recipe? 

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 frozen berries in this mixed berry crisp? 

I used fresh berries, but frozen berries work as well.  This means you can make this recipe all year round! YES!!!!

Berries are picked and frozen at the peak of ripeness so if it is wintertime and the craving calls for a berry crisp, you are actually better off using frozen berries. And they are generally cheaper. So save a few bucks and kill that craving all in one fell swoop! I’d call that winning. 

Do NOT thaw them, but simply stir them with the rest of the filling ingredients. The recipe may just need a few extra minutes of baking time if you do use frozen berries. 

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 do you make a berry crisp? 

• 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.

Tips for making this fruit crisp

• 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- 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.

How do you store berry crisp?

You can store this crisp, covered in the refrigerator for up to 5 days. 

Can I make this berry crisp in advance? 

According to the Kitchn, you can make a crisp in advance but you want to keep the filling and topping separate. Bake the filling and topping seperate. And when ready to serve, then combine the two and reheat for 15 minutes in a 350°F oven.

More Berry Recipes To Try

• Strawberry Streusel Muffins
• Lemon Raspberry Bread
• Blueberry Muffin Bread
• The BEST Blueberry Streusel Muffins
• Strawberry Rhubarb Bars

Tools you will need to make this recipe: 

• 9×9 square baking pan
• Mixing bowl
• Rubber spatula

Print Recipe

Mixed Berry Crisp

This easy mixed berry crisp is made in just one mixing bowl and is ready to be baked in just minutes.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Keyword: berry crisp

Servings: 8 servings

Author: Heather Perine

Ingredients

Topping

• ¾ cups (90 g) all purpose flour
• ¾ cups (99 g) old fashioned oats
• ½ cup (107 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon table salt
• 8 tablespoons (1 stick, 113 g) unsalted butter, melted

Filling

• 3 tablespoons cornstarch
• 1/4 cup (50 g) granulated sugar
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• 6 cups (852 g) mixed berries

Instructions

• Preheat and prepare the pans. Adjust oven rack to middle position and heat oven to 450oF. Spray a 9x9 baking dish.
• Make the filling. Toss berries, sugar and cinnamon, and flour in a large mixing bowl 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,

Notes

• 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- 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.