Looking for more crave-able desserts? Then you must try my Bakery Style Strawberry Muffins or Cherry Cheesecake Dump Cake. You will definitely be drooling over our favorite Cookie recipe! And Apple Crisp with Gala Apples is another delicious crisp treat!
Berry Crisp reminds me of summer. This is the time of year that so many fruits and vegetables taste their absolute best, especially berries.
I like to send my kids out back with a basket of ripe berries. They sit on the porch, eating berries to their heart’s content, smiling at me with their messy faces and juice dripping down their arms. There is nothing better than getting deep red, juicy strawberries and enjoying them straight out of the basket on a hot, sunny day.
Isn’t summer the best?? We like to live it to the fullest…and eat all the berries!
I love baking with fresh fruit and this crisp with fresh berries highlights some of my favorite flavors of summer. If you have a bunch of leftover blueberries, try them in blueberry cream cheese bars.
This mixed berry crisp recipe is easily adjustable, just use whatever berries you have on hand like blackberries or boysenberries. Add them in with the other berries or just use one type of berry in this recipe.
The best way to eat this berry crisp with oats is served warm, after cooling a little, fresh out of the oven. Make sure you add ice cream or whipped cream for extra smiles!
Crumbly Oat Topping
The topping on this crisp is divine! It’s my favorite part of the whole dessert. Who knew that a mixture of oats, sugar, and butter could create such a magical topping?? Whoever created this dessert is a genius. I could eat the topping by itself all. day. long.
Sometimes I make the crisp with nuts mixed in to the topping. If you would like to add nuts just dump in 1/3 cup of chopped pecans or slivered almonds.
Can I Use Frozen Berries?
Yes, you can make this berry crisp with frozen berries!! That’s one of the things I adore about this recipe. You don’t have to wait until berries are ripe to make it. When you use frozen berries, you can make it year round AND it tastes just as good as using fresh berries. And you don’t even have to thaw the berries. Just add like 5 minutes of baking time, to ensure they cook all the way through.
What is the Difference Between a Crisp and a Crumble?
While both crisps and crumbles are desserts that are made with fruit, a crisp typically has rolled oats in the topping and a crumble has a cookie like streusel that does not contain oats.
Berry Crisp Ingredients
- Berries: I used a mixture of fresh strawberries, raspberries, and blueberries.
- Sugar: Brown sugar and granulated sugar are both used.
- Cornstarch: This is used to thicken the sauce in the crisp.
- Salt: I like using kosher or sea salt, but table salt also works. This will need to be divided, some for the berry filling and some for the topping.
- Oats: I used old-fashioned oats, but quick oats also work.
- Flour: All-purpose flour.
- Cinnamon: Ground cinnamon.
- Butter: Cold, unsalted butter. Cut into small pieces.
How to Make Berry Crisp
It’s so easy to make this classic triple berry crisp. Check out the recipe card for more detailed instructions.
- Preheat the oven to 375°. Butter or coat a 9″ x 13″ baking pan with non-stick cooking spray.
- In a large bowl, gently (so they don’t get broken up) combine together all the berries, granulated sugar, cornstarch, and half the salt. Pour into baking dish.
- To make the crisp topping, in a food processor (or with a pastry cutter or two forks), combine together rolled oats, brown sugar, flour, cinnamon, and the other half of salt. Add in the butter and pulse 10-15 times. Or until mixture is crumbly using pastry cutter or forks. Sprinkle the topping over the berry mixture with your hands.
- Bake for 40 minutes until the top is golden brown and the fruit is bubbling. Let cool before eating. Serve with ice cream or whipped cream if you like.
Mixed Berry Crisp Tips
- Use frozen berries instead of fresh berries.
- If using frozen berries, add around 5 minutes of cooking time.
- Serve this berry crisp with ice cream or whipped cream for a delicious combination.
Berry Crisp Variations
- Use other berry combinations. Swap in blackberries instead of one of the other berries or you can use just one type of berry (like just strawberries) if you like.
- Add 1/3 cup of chopped pecans before baking to the topping for additional texture and flavor.
- Make berry crisp gluten free by using gluten free flour and oats.
Storage Instructions
- How to Refrigerate: Let the berry crisp cool and cover with plastic wrap or a lid. It should last about 3-4 days in the fridge.
- How to Store at Room Temperature: Fruit Crisp can be stored at room temp for 2-3 days.
- How to Freeze: I don’t recommend freezing the entire cooked berry crisp because the topping will just get gross. Instead, put together the berries in your baking dish, cover, and freeze for up to 3 months. When ready to bake, cook just the berries (without topping) for 35-40 minutes, stirring a couple times. While berries are cooking, mix the topping. Sprinkle it on the baked berries and cook for 25-30 more minutes.
- How to Thaw: No need to thaw the frozen berry mixture. Just bake frozen using the instructions above, making sure to stir it a couple times for even baking.
- How to Reheat: Reheat cold berry crisp in the microwave for 30 seconds at a time until desired warmth is reached.
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Triple Berry Crisp
Ingredients
- 2 lbs strawberries, rinsed, hulled and halved
- 12 ounces blueberries
- 12 ounces raspberries
- 1/2 cup sugar
- 2/3 cup cornstarch
- 1/2 teaspoon salt, divided
- 2 cups rolled oats, old-fashioned
- 2/3 cup brown sugar
- 2/3 cup all-purpose flour
- 1/4 teaspoon cinnamon, ground
- 3/4 cup cold butter, unsalted, cut into small pieces
Instructions
-
Preheat the oven to 375°. Butter or coat a 9" x 13" baking pan with non-stick cooking spray.
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In a large bowl, gently (so you don't break them up) combine together all the berries, granulated sugar, cornstarch, and half the salt. Pour into baking dish.
-
To make the crisp topping, in a food processor (or with a pastry cutter or two forks), combine together rolled oats, brown sugar, flour, cinnamon, and the other half of salt. Add in the butter and pulse 10-15 times. Or until mixture is crumbly using pastry cutter or forks. Sprinkle the topping over the berry mixture with your hands.
-
Bake for 40 minutes until the top is golden brown and the fruit is bubbling. Let cool before eating. Serve with ice cream or whipped cream.
Recipe Notes
- Use frozen berries instead of fresh berries.
- If using frozen berries, add around 5 minutes of cooking time.
- Make berry crisp gluten free by using gluten free flour and oats.
- Berry crisp will last 3-4 day in the fridge in a airtight container.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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