Mixed Berry Crisp

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. Mixes up in 15 minutes or less!

Growing up in upstate rural New York, berry picking was something I always did every summer when it was peak berry season. 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 – like my Blueberry Crumble Pie or Strawberry Rhubarb Crisp. But one of my favorites is a mixed berry crisp made with juicy berries and a golden brown crunchy topping. 

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.  And this fruit crisp made with mixed berries is the perfect easy summer dessert!

Ingredients Needed 

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

• Flour – I used regular all purpose flour. You could also swap and use a 1:1 gluten-free flour. 
• Granulated Sugar 
• Ground cinnamon
• Brown sugar – For the crumble topping I used light brown sugar, but dark brown sugar would work. You could also try using coconut sugar.
• 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. If making a gluten free version, use gluten-free 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.  You can also try using arrowroot starch.
• 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 – For the fruit filling, I used a mix of strawberries, raspberries, blueberries, and blackberries. But you can use any combination you want. If you use frozen berries, do not thaw first.
• Unsalted butter – You can also use salted butter. 

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 corn starch 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 the crumb topping 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.

Make Ahead And Storage Instructions

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.

You can also freeze leftovers for up to 3 months. Thaw overnight in the refrigerator. I would reheat in the oven to crisp up the topping again.

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. If making ahead, 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.

Recipe FAQ’s

More Fruit Recipes To Try

• Apple Crisp (With Oat Topping)
• Caramel Apple Crisp
• Easy Mixed Berry Cobbler
• Healthy Apple Crisp
• Apple Cranberry Crisp
• Old Fashioned Apple Pie