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5 from 13 votes

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
Servings: 8 servings
Calories: 345kcal



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


  • 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 salt
  • 8 tablespoons (1 stick, 113 g) unsalted butter, melted


  • 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 cornstarch, sugar, cinnamon, lemon juice, and berries in a large mixing bowl and pour into baking dish. Wipe out the bowl.
  • 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,



  • 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.


Calories: 345kcal | Carbohydrates: 57g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 153mg | Potassium: 130mg | Fiber: 4g | Sugar: 36g | Vitamin A: 404IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg