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.
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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
For the berry filling:
For the streusel topping:
Ingredient Notes:
- 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.
- 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. If you use frozen berries, do not thaw first.
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
You can store this crisp, covered in the refrigerator for up to 4 days. You can reheat portions in the microwave or in the a preheated 350F oven for 15-20 minutes until heated through.
According to the Kitchn, you can make a fruit 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.
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.
I would freeze the filling and topping separate. And then when ready to bake combine as normal and bake as directed. You may need to add on a few minutes of baking time.
More Fruit Recipes To Try
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Mixed Berry Crisp
Ingredients
Filling
- 3 tablespoons cornstarch
- 1/4 cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 6 cups (852 g) mixed berries
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
Instructions
- Preheat and prepare the pans. Adjust oven rack to middle position and heat oven to 450oF. Spray a 9×9 baking dish.
- Make the filling. Toss cornstarch, sugar, cinnamon, and berries 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
- Storage: You can store leftovers covered in the fridge for 4 days. You can reheat portions in the microwave or in the a preheated 350F oven for 15-20 minutes until heated through.
- Make Ahead: make a crisp in advance but you want to keep the filling and topping separate. Bake the filling and topping separate. And when ready to serve, then combine the two and reheat for 15 minutes in a 350°F oven.
- Freezing: I would freeze the filling and topping separate. And then when ready to bake combine as normal and bake as directed. You may need to add on a few minutes of baking time.
- Cornstarch: 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.
- Berries: 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.
Tanya says
Such a cool recipe for a whole family.
Very clear and simple.
Thank you!
Heather says
Thank you Tanya! 🙂
Donna says
Berry crisp has to be one of my all-time favourite desserts, always reminds me of my childhood! This one works out perfectly and does not disappoint.
Heather says
Thank you Donna – glad you enjoyed it!
Brianna says
The combo of sweet berries and that crinchy topping is perfection!
Heather says
Thank you Brianna 🙂
Biana says
This mixed berry crisp looks amazing! A perfect summer dessert.
Heather says
Thank you Biana!
Anjali says
This is such a perfect summer dessert!! I can’t wait to make it for my family this weekend!
Heather says
Thank you Anjali I hope your family enjoyed it as much as mine did!