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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

  • Tools: 9x9 baking pan |Mixing Bowl Rubber Spatula
  • 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.