Our easy Mixed Berry Crisp combines a duo (or trio) of juicy berries, crunchy oat topping, and a touch of sweetness for the perfect dessert any time of the year! Whether you’re making it for a holiday gathering or a casual summer evening, this easy berry crisp will impress without taking up a lot of time!
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This is hands down, one of my all-time favorite desserts. I know that gets bandied about a lot on food blogs, but we’re talking Top Ten status here. It’s so simple, super satisfying, and if you love berry desserts and lots of incredible textures, this one’s for you. Of all the crisps (peach, cherry crisp, apple crisp, pumpkin, etc.), and of course we love them all, mixed berry crisp is my numero uno forever.
Traditionally made with whatever fruit is in season, crisps have been a favorite summer dessert for generations of Americans and probably other countries as well. The great thing about this delicious berry crisp is the combination of tart berries (I like it with just raspberries and blackberries best, but I won’t say no to a berry crisp with blueberries and/or strawberries in the mix), a buttery oat crumble, and just the right balance of sweetness. It’s a treat that’s both nostalgic and refreshing!
This Mixed Berry Crisp recipe is versatile, and you can make it with fresh or frozen berries, meaning it works year-round! The buttery oat crumb topping provides the perfect contrast to the juicy, warm berry filling below. Top it off with a scoop of vanilla ice cream for that extra indulgent touch. It’s one of the easiest desserts to make and feels like a hug in every bite!
For even more berry-packed desserts, be sure to check out my Berry Breakfast Cake, Old-Fashioned Blueberry Cobbler, Blackberry Nectarine Crumble, Easy Blueberry Cheesecake Bars, and Red White and Blue Berry Trifle!
Why We Love This Recipe
- This recipe combines the sweetness of the berries with a crunchy topping that’s perfectly golden brown, offering a delicious contrast of textures.
- It’s incredibly versatile; you can use fresh fruit in the summer or grab some frozen mixed berries from the grocery store to enjoy it any time of year.
- The buttery oat crumble topping is irresistibly satisfying, and it pairs perfectly with a scoop of vanilla ice cream for that extra indulgence.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Mixed Berries – A combination of raspberries, blackberries, blueberries, strawberries, and even rhubarb will work! These berries give the dessert a perfect mix of sweet and tart flavors.
- Granulated Sugar – Sweetens the berries and helps create a nice, syrupy texture during baking.
- All-Purpose Flour – Thickens the berry filling and gives the crisp topping structure.
- Old-Fashioned Oats – Adds crunch to the crumble topping and brings that hearty texture everyone loves. If you prefer, you can use quick oats, but the texture will be slightly different.
- Brown Sugar – Gives the topping a deeper, caramel-like sweetness that balances the tart berries.
- Ground Cinnamon – Adds warmth and a hint of spice that elevates the flavor of the topping.
- Salted Butter – The key to a perfectly crisp, golden topping. Melted butter makes it easy to blend into the dry ingredients, giving you a buttery oat topping with every bite.
- Vanilla Ice Cream – Optional, but highly recommended for serving. The creamy cold ice cream against the warm berry filling is a match made in heaven.
How to Make Mixed Berry Crisp
- Preheat oven. Start by preheating your oven to 375°F. A properly heated oven ensures the berry mixture bakes evenly and the crisp topping turns that perfect shade of golden brown.
- Prepare berry filling. In a large bowl, toss the mixed berries with ½ cup of granulated sugar and 3 tablespoons of all-purpose flour. The sugar sweetens the tart berries, while the flour helps thicken the juices as they bake. Once combined, pour the mixture into an 8×8-inch baking dish or pie plate (affiliate link).
- Make crisp topping. In a medium bowl, combine the remaining all-purpose flour, old-fashioned oats, brown sugar, ground cinnamon, and remaining granulated sugar and all-purpose flour. Stir well to distribute the ingredients evenly. Then, add the melted salted butter and mix until the topping is moist and crumbly.
- Assemble and bake. Sprinkle the crumble topping evenly over the berry filling. Bake for 35-40 minutes, or until the top is golden and the berry filling is bubbling up the sides. If you’re using frozen berries, you might need to add an extra 3-5 minutes to the baking time.
- Serve warm. Let the crisp cool for a few minutes before serving, and don’t forget to add a generous scoop of vanilla ice cream on top for the ultimate dessert experience.
Recipe FAQ’s
If you don’t have fresh berries, using frozen berries is a great option. No need to thaw them—just toss them with the sugar and flour as instructed. You may need to add a few extra minutes to the baking time since frozen berries release more liquid.
Definitely! This recipe works well with a variety of fruits. You can try using peaches, cherries, or even apples if you’re craving an apple crisp variation.
Yes! You can prepare the berry mixture and the crumble topping separately, store them in the fridge, and then assemble and bake when you’re ready. Just be sure to add the topping right before baking to keep it crisp. Or make the whole thing the day before and reheat in a warm oven the next day just before serving.
Leftover mixed berry crisp can be stored in an airtight container in the refrigerator for up to 3 days. It’s just as delicious the next day—if you have any left! I may or may not (ahem, always) eat this for breakfast the next day.
Yes, you can freeze it! Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven.
Tips for Success
- Use a combination of tart and sweet berries to get the perfect balance of flavors.
- If you prefer a thicker filling, add an extra 1-2 tablespoons of flour to the berry mixture.
- For an extra crunchy topping, sprinkle some sliced almonds (about ½ cup will do the trick) into the crumble mix.
- Don’t skip the lemon juice! It brightens up the flavor of the berries and balances the sweetness.
- Serve your crisp warm for the best experience, especially with that scoop of vanilla ice cream melting over the top!
What to Serve with Mixed Berry Crisp
This mixed berry crisp is delicious all on its own, but it’s even better with a few extra touches. Try serving it with a scoop of ice cream or a dollop of whipped cream. You could also add a drizzle of warm Homemade Salted Caramel Sauce for a decadent twist. If you’re feeling fancy, a sprinkle of lemon zest or a drizzle of lemon glaze over the top brings out the brightness of the berries.
Substitutions and Variations
- Feel free to swap out any of the berries for what you have on hand, or even try using peaches, cherries, or apples for a fun fruit crisp variation.
- If you only have quick oats, you can use them in place of the old-fashioned oats, though the texture will be softer and not quite as chewy.
- You can replace some or all of the all-purpose flour with almond flour or a 1-to-1 gluten-free flour substitute for a gluten-free version or a slightly nuttier flavor.
More Classic Crisp, Cobbler & Crumble Recipes
- Apple Crisp
- Strawberry Peach Crumble
- Homemade Peach Cobbler
- Cherry Crisp
- Easy Pumpkin Dump Cake
- Rhubarb Crisp
- Strawberry Rhubarb Cobbler
- Cherry Crisp Cake
Mixed Berry Crisp Recipe
Ingredients
Filling
- 6 cups mixed berries (raspberries, blackberries, blueberries, strawberries, even rhubarb)
- ½ cup granulated sugar
- 3 Tablespoons all-purpose flour
Topping
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned oats
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¾ cup salted butter melted
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F.
- Toss berries, sugar, and flour in a large bowl. Pour into an 8×8-inch baking dish, pie plate (affiliate link), or 2 tart dishes.6 cups mixed berries, ½ cup granulated sugar, 3 Tablespoons all-purpose flour
- Combine flour, oats, brown sugar, granulated sugar, and cinnamon. Add melted butter. Stir until evenly moistened. Sprinkle over the fruit filling.1 cup all-purpose flour, 1 ½ cups old-fashioned oats, 1 cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¾ cup salted butter
- Bake for 35 to 40 minutes until golden brown on top and the fruit is bubbling. Serve warm with ice cream.vanilla ice cream
Notes
- Add 3-5 minutes to the baking time if using frozen fruit. No need to thaw first.
Storage & Make Ahead
- Store: Keep any leftovers in the fridge in an airtight container for up to 3 days.
- Freeze: Wrap the entire dish or individual portions and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm the crisp in the oven at 350°F for 15-20 minutes or microwave individual portions for a quick reheat.
- Make Ahead: Prep the berry filling and crisp topping separately and store them in the fridge. Assemble and bake just before serving for the freshest result.
