This mixed berry crisp recipe is the perfect way to use fresh, seasonal berries! Mix and match your favorites to pair with the oatmeal cookie crisp topping and serve with a scoop of the best vanilla ice cream.
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Fruit desserts have never been my favorite, so you can rest assured that if I’m sharing one it’s one of the best.
I’ve been making this mixed berry crisp for years. You can mix and match the berries to use up what you have on hand, and then top it with a buttery oat crumble.
Actually, this crisp recipe is special because the crisp layer is on the top and the bottom! This creates an extra crispy layer that gets soaked with all those sweet fruit juices. Can’t wait to try it? Let’s go!
Ingredients
- Berries
- Granulated Sugar
- Cornstarch
- Old fashioned oats
- Brown sugar
- Flour
- Cinnamon
- Salt
- Butter
How to make mixed berry crisp
- In a small bowl, combine granulated sugar and cornstarch. Add the berries and toss to coat evenly.
- In another bowl, combine oats, brown sugar, flour, cinnamon, granulated sugar, ginger, and salt.
- Cut in the butter using two knives, a pastry cutter, or your fingers until the mixture resembles coarse crumbs.
- Pat half the oat mixture into the bottom of a 2 quart buttered baking dish.
- Top with the berry mixture, then crumble the remaining oat mixture on top.
- Bake 20-25 minutes at 375ºF or until the oats are golden brown and the berries are bubbling around the edges.
- Serve warm with the best vanilla ice cream.
Top tips and questions
Can I use frozen berries?
You can use frozen berries in this recipe, however I would recommend thawing and draining them before using. Otherwise you may end up with too much liquid in your crisp.
How to cut butter into flour
Cutting butter into flour just means breaking up the butter into smaller pieces to be distributed throughout your flour. There are several ways to do this.
Two knives – Hold two butter knives in an X shape and cut down and across with both to cut the butter into smaller pieces
Pastry cutter (affiliate link) – This tool allows you to use one hand to press into the butter, cutting it into smaller pieces
Hands – Use your hands to break the butter up and rub it into the butter. Be careful to work quickly so the warmth from your hands doesn’t melt the butter.
You’ll want the butter to be about the size of an oatmeal flake once you’re done. Bigger pieces of butter may cause your crisp to cook unevenly, while pieces too small will turn your crisp into more of a cookie.
What is the difference between a crisp, crumble, and cobbler?
Crisps, crumbles, and cobblers are similar, but have a few key differences.
Crisps have this buttery oat, sugar, and flour topping that we’re using in this recipe. Crumbles are similar, but usually without the use of oats.
Cobblers are easier to differentiate, because they use a more cake or biscuit-like topping that would not be crumbly at all.
How to store berry crisp
Berry crisp can be stored, covered, at room temperature for one day, or in the refrigerator for up to 5 days.
Can I make berry crisp ahead?
This recipe is best frozen after baking. To freeze, allow it to cool completely, then cover tightly with two layers of aluminum foil.
You can freeze berry crisp for up to 3 months. Allow to thaw in the refrigerator overnight, then microwave individual portions or heat in the oven at 375ºF until warm.
What is the best ice cream to serve with berry crisp?
I like real vanilla ice cream where you can see the tiny vanilla beans throughout. I’ve found Breyer’s vanilla ice cream to be a good balance of taste and value, however there are lots of higher end options such as Haagen Daz, Talenti, or Van Leeuwen.
Tips for customizing mixed berry crisp
- Use your favorite combination of berries, including strawberries, mulberries, and more, keeping the combination to 2 cups
- You could reduce the sugar by just a bit for a less sweet crisp
- Swap the oats for finely chopped nuts
- Use vegan butter to make a vegan berry crisp
More dessert recipes
- Mixed Berry Galette
- Single Serving Apple Crisp
- Chocolate Banana Crisp
- Sweet Potato Brownies
- Cantaloupe Date Popsicles
- Strawberry Sorbet
- Cherry Frozen Yogurt Popsicles
- Cherry Crisp Ice Cream
- Banana Bundt Cake with Vanilla Glaze
- Healthy Banana Mug Cake
- Pecan Pie Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Mixed Berry Crisp
Ingredients
Filling
- 2 teaspoons granulated sugar
- 1 Tablespoon cornstarch, 2 Tablespoons if using frozen berries
- 2 cups mixed berries, I used blueberries, raspberries, and blackberries
Crisp
- 1 cup old fashioned oats
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 Tablespoons cold butter, cubed
Instructions
- Preheat oven to 375ºF. Butter a 2 quart glass or ceramic baking dish.
- In a small bowl, make the filling by combining the sugar and cornstarch. Then add the berries and toss to coat evenly. Set aside.
- In another bowl, combine oats, brown sugar, flour, cinnamon, sugar, ginger, and salt.
- Cut in the cold butter with two knives, a pastry blender, or your fingers until the mixture resembles coarse crumbs.
- Pat half the oat mixture into he bottom of the prepared dish. Top with the berry mixture and crumble the remaining oats on top.
- Bake 20-25 minutes until the oats are golden brown and the berries are bubbling around the edges.
- Serve warm with the very best vanilla ice cream.
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