This Berry Crisp Recipe is a sweet combination of buttery crisp topping and juicy berries prepped in just 10 minutes. Easily made in a baking dish with simple ingredients commonly found in pantries you can have a delicious dessert that will impress anyone.
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The sweet berries are nestled under a bed of crispy oat topping making this one of my favorite desserts. Easy desserts are my jam and a mixed berry crisp recipe can be the last-minute addition your table needs. My favorite part? This is the perfect dessert for a first-time baker, and no one will ever know!
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🌟Why You'll Love this Recipe
- No messy dough. Let's face it, pie crusts are messy and hard to make. With this recipe, the berry mixture is laid directly in the dish and covered with the oat topping.
- 10 minutes of prep. The berry filling and oat crumble are prepped and ready to bake in just minutes with an easy cleanup.
- Easy recipe. This recipe uses minimal ingredients and equipment with pantry staples making this one of the easiest desserts you'll ever make.
🥘Ingredients and Substitutions
Fresh vs Frozen Berries
For the fruit mixture, you can use either fresh berries or frozen berries. The best thing about frozen berries is that they're frozen at peak ripeness and they last longer. I always have frozen berries in my freezer and when I need to use them I make an easy berry crisp or a refreshing smoothie in the morning.
I prefer to save my fresh berries to pair with my yogurt or just for an easy snack. If you love this recipe try some of my other recipes using frozen mixed berries and oats like my Raspberry Oat Bars or my Apple Crisp with Cranberries.
- Frozen Mixed Berries. The great thing about this mixed berry crisp is it's totally customizable. Use your bag of frozen triple berries, blueberries, strawberries, cherries, or even cranberries.
- Brown Sugar. I love the richness that brown sugar brings to this dish but a great substitute is coconut sugar.
- All Purpose Flour. You can really use whatever flour you have on hand and this recipe can easily be made gluten-free with gluten-free flour, oat flour, or almond flour which adds a wonderful nutty flavor.
- Oats. Again, I use what I have and I mostly buy rolled oats but quick oats and steel-cut oats work just as well for this recipe.
- Butter. Unsalted butter is best for baking but don't be too worried if your butter is salted, you'll just want to cut out the added salt in the filling mixture. For dairy-free or vegan options use your favorite plant-based butter.
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
Step 1: Add the berries, cinnamon, lemon, brown sugar, flour, salt and vanilla to a large bowl and mix. Add the berry filling to your greased pan.
Step 2: In a separate bowl combine the oats, brown sugar, melted butter, cinnamon, flour, baking powder and salt. Mix until you get a clumpy mixture.
Step 3: Add filling on top of the berries evenly.
Step 4: Bake until golden brown for about 40-45 minutes.
💭Recipe FAQs
Yes! You can use whatever frozen or fresh berries you have and the recipe is the exact same. You can make a delicious blackberry crisp, blueberry crisp or triple berry crisp.
This is an ideal make-ahead dessert. Whether you need it tomorrow or next week and only have time today, you can store it in the fridge or freezer in an airtight container after baking and cooling for up to 3 months. When needed allow the dessert to defrost for a couple hours and reheat in the oven for 20-25 minutes.
When fruit is cooked it releases moisture. The thickening agent (flour) in the filling is designed to soak up the moisture but be sure to also cook the crisp long enough in order to cook down the berries. Allow the crisp to cool for about 10-15 minutes after baking to allow the filling to thicken as it stands.
👩🏻🍳Chef Tips
- Use what you have. This recipe is designed to be easy so use what you have in the freezer and have fun with it.
- Allow to cool to warm before serving so the filling and topping have time to rest and thicken.
- Serve with your favorite ice cream, dairy-free ice cream or homemade cream.
- Store your leftovers in the fridge in an airtight container for up to 5 days. Reheat in the microwave and enjoy this delicious treat for the rest of the week!
Storage and Freezing
The best part about this recipe is that you can make it ahead of time and freeze it. Always allow your fruit crisps to cool to room temperature before placing them in an airtight container and freezing. You can even make mini frozen berry crisps in individual ramekins for an easy dessert during your busy week. I don't recommend freezing unbaked as it can make the crisp topping soggy.
To reheat just place the ramekins or baking dish back in the oven for 20-25 minutes. You can cook from frozen but I like to let mine sit out while I make and eat dinner. Frozen berry crisp can last up to 3 months in the freezer
🥗Serving
Serve this berry crisp with a scoop of vanilla ice cream. My favorite is vanilla bean, oat milk-based ice cream or homemade whipped cream.
For more fruity desserts try these:
More Dessert Recipes
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Berry Crisp with Frozen Berries
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Ingredients
Filling
- 4 ½ cups frozen mixed berries
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- ⅓ cup brown sugar
- ¼ cup flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
Topping
- 1 cup rolled or quick-cook oats
- 1 cup flour
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and lightly grease a pie dish or baking pan with cooking spray.
Filling
- Add the berries, cinnamon, lemon juice, brown sugar, flour and salt to a large bowl. Mix to combine using a spoon or your hands.
- Add the filling to the bottom of the pie pan or baking dish
Topping
- In a large bowl, combine all of the topping ingredients and mix well until combined.
- Place the topping over the filling, making sure to even it out. Bake for 45-50 minutes until slightly golden.
- Let cool for a few minutes, serve warm topped with vanilla ice cream and enjoy!
Sarah's Tips
- Use what you have. This recipe is designed to be easy so use what you have in the freezer and have fun with it.
- Allow to cool to warm before serving so the filling and topping have time to rest and thicken.
- Serve with your favorite ice cream, dairy-free ice cream or homemade cream.
- Store your leftovers in the fridge in an airtight container for up to 5 days. Reheat in the microwave and enjoy this delicious treat for the rest of the week!
- The best part about this recipe is that you can make it ahead of time and freeze it. Always allow your fruit crisps to cool to room temperature before placing them in an airtight container and freezing. You can even make mini frozen berry crisps in individual ramekins for an easy dessert during your busy week. I don't recommend freezing unbaked as it can make the crisp topping soggy.
- To reheat just place the ramekins or baking dish back in the oven for 20-25 minutes. You can cook from frozen but I like to let mine sit out while I make and eat dinner. Frozen berry crisp can last up to 3 months in the freezer
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