Indulge in all of the sweetness that summer has to offer with our Mixed Berry Crisp recipe! This simple recipe features a delightful medley of fresh blueberries, strawberries, and raspberries, all nestled together and topped with a heavenly layer of crisp, buttery oat goodness.
This classic dessert is not only a crowd-pleaser but also a breeze to prepare, making it perfect for your summer gatherings and weeknight desserts!
Table of Contents
The Best Berry Crisp!
Is there anything that screams summer more than a freshly baked fruit crisp? It’s the best way to celebrate the season, and this mixed berry crisp recipe is our favorite version.
- It features three different berries so you don’t have to choose between your favorites.
- The center is soft, and the topping is crisp and crumbly.
- It makes enough for a crowd.
- It’s virtually failproof and bakes quickly!
What Is a Mixed Berry Crisp Made Of?
The beautiful thing about this berry crisp is that once you have the fruit, the rest of the ingredients are items you likely already have on hand. Here’s everything you’ll need:
- Berries – We use a combination of fresh strawberries, blueberries, and raspberries.
- Lemon Zest – This adds a bright flavor that enhances the berries and balances out the heaviness of the fats.
- Vanilla Extract – Use high-quality pure vanilla extract.
- Sugar – Granulated sugar is used to sweeten the berry filling, and brown sugar is included in the crisp topping to help keep it moist and crumbly.
- Cornstarch – This is crucial to help thicken and set the filling so it doesn’t run all over the place.
- Flour – Regular, all-purpose flour adds structure to the topping.
- Butter – We recommend using unsalted butter to help create a rich flavor without being overpowering. If salted butter is all you have on hand, just be sure to adjust the amount of extra salt included.
- Oats – Old-fashioned rolled oats work best for this berry crisp. We do not recommend using quick oats or steel-cut oats. They won’t bake well, and the texture won’t be the same.
- Salt – Just a pinch helps enhance the rest of the ingredients.
How to Make An Easy Berry Crisp Recipe
This mixed berry crisp recipe comes together super quickly and bakes in about 30 minutes!
- Combine the Filling. In a baking dish, combine the berries, vanilla extract, lemon zest, granulated sugar, and cornstarch.
- Make the Topping. In a large bowl, mix the brown sugar, flour, oats, and salt. Then, use a fork or pastry cutter to cut the cold butter into small pieces, and add them to the bowl. Use your fingers or the same pastry cutter to incorporate the ingredients together until a crumbly, sand-like texture forms.
- Bake. Sprinkle the oat topping over the berry filling, spreading it out evenly. Transfer the mixture to a preheated oven. Let it bake until the top is golden and the berries are soft and slightly juicy.
- Serve. Set the baked berry crisp aside to cool slightly. Then, serve it warm, and enjoy!
Serving Suggestions
No berry crisp is complete without a scoop of cold, vanilla ice cream! The sweet flavor compliments the berries perfectly, and the contrast of warm and cold temperatures makes for an out-of-this-world dessert.
If you don’t have whipped cream, whipped topping tastes great, too.
Storage Options
In our homes, this recipe tends to disappear immediately. However, if you do happen to have leftovers or want to prepare it in advance, it stores well!
- To Store: Allow your mixed berry crisp to cool completely. Then, double-wrap it with aluminum foil, and transfer it to the fridge for up to three days.
- To Freeze: Transfer the mixture to a freezer-safe container, and keep it frozen for up to three months.
- To Reheat: Thaw your frozen crisp in the refrigerator overnight. Then, warm it in the oven at 325 degrees Fahrenheit for roughly 20-25 minutes or until it is heated through.
Note: We do not recommend making this berry crisp ahead of time and storing it in the fridge unbaked as the topping is likely to become too soggy.
Common Questions About This Mixed Berry Crisp Recipe
Yes, frozen berries work great in this recipe, meaning you can enjoy it all year! Don’t thaw them. Just add more baking time as needed until the center is soft and set.
You’ll want to transfer any leftover berry crisp to the fridge right away.
Be sure to use cold butter, and cube it into the mixture. If your ingredients become a bit too warm, transfer the topping to the fridge to chill before adding it to the crisp.
More Fruit Crisp Recipes
If you’re like us, and can’t get enough of fruit crisps, check out our other sweet and fruity crisp recipes!
Mixed Berry Crisp Recipe
Ingredients
- 2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extra
- 3 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 3/4 cup light brown sugar
- 1 cup all-purpose unbleached flour
- 10 Tablespoons cold unsalted butter
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon kosher salt
- Optional: ice cream for serving
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a baking dish, combine the sliced strawberries, blueberries, raspberries, vanilla extract, lemon zest, granulated sugar, and cornstarch.
- In a large bowl, mix together the brown sugar, flour, oats, and kosher salt.
- Cut the cold unsalted butter into small pieces, and add it to the bowl. Use fingers or a pastry cutter to incorporate the butter into the dry ingredients until a crumbly texture forms.
- Sprinkle the crumble mixture evenly over the berries in the baking dish.
- Bake for approximately 30 minutes, or until the crumble topping is golden brown and the berries are soft and slightly juicy.
- Remove from the oven, and let it cool slightly.
- Serve the mixed berry crumble warm with a scoop of ice cream on top, if desired.
- Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size baking dish?
We use a 10×13.75 or 9×13 dish!
Xo,
Alia & Radwa