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Close-up of berry crisp on a small serving plate topped with ice cream, with more ice cream on the side.
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Berry Crisp Recipe

This quick and easy Mixed Berry Crisp recipe is the perfect last-minute pantry dessert. Use any fresh or frozen berries and top the filling with an easy oat crumble!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 364kcal
Author John Kanell

Equipment

  • Pastry blender or fork
  • 8x8-inch square or 2 quart baking dish

Ingredients

For the Crisp Topping:

  • ¾ cup all-purpose flour (90g)
  • ¾ cup packed light brown sugar (165g)
  • ¾ cup rolled oats (or quick-cooking) (70g)
  • 2 teaspoons ground cinnamon
  • ½ cup cold unsalted butter cubed (113g)

For the Berry Filling:

  • 6 cups mixed berries (830g), such as blackberries, raspberries and blueberries
  • 1 tablespoon lemon juice
  • ⅓ cup granulated sugar (66g)
  • ⅓ cup all-purpose flour (40g)

Instructions

For the Topping:

  • Preheat the oven to 350°F.
  • In a medium bowl, stir together the flour, brown sugar, oats, and cinnamon. Using a pastry blender or a fork, cut the butter into the oat mixture until crumbly. Then, squeeze the mixture into larger clumps using your fingers, until all of the flour mixture is worked into the butter.
  • Refrigerate until ready to use.

For the Filling:

  • Rinse the berries and drain them thoroughly. Place them in a large bowl. Drizzle the lemon juice over top, then sprinkle with the sugar and flour. Fold together gently to coat.
  • Transfer the filling to a greased 2-quart or 9x9-inch square baking dish.
  • Scatter the crisp topping evenly over top. Bake for 50 to 55 minutes, tenting after about 30 minutes if the topping browns too quickly, until golden brown and bubbly all over.
  • Let cool slightly, then serve scoops with vanilla ice cream.

Notes

  • Add a pinch of salt to both the filling and topping to help balance the sweetness and acidity of the berries, if desired. Or, use salted butter in the topping!
  • If using frozen berries, there is no need to thaw the berries, though you will need to add an additional 1 tablespoon of flour as the frozen berries will likely release more juice. Bake for an additional 10 minutes to account for the cold filling. (With the longer bake time, it’s important to tent the crisp after 30 minutes in the oven so that the topping doesn’t brown too much!)

Nutrition

Calories: 364kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 9mg | Potassium: 143mg | Fiber: 5g | Sugar: 38g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg