Berry Crisp with Frozen Berries
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 (or snack!) that will impress anyone.
Servings: 8 Servings
Calories: 263.74kcal
Equipment
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!
Video
Notes
- 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
Nutrition
Serving: 1Serving | Calories: 263.74kcal | Carbohydrates: 38.26g | Protein: 2.2g | Fat: 11.71g | Saturated Fat: 7.32g | Polyunsaturated Fat: 0.51g | Monounsaturated Fat: 3g | Trans Fat: 0.47g | Cholesterol: 30.5mg | Sodium: 180.35mg | Potassium: 60.77mg | Fiber: 0.93g | Sugar: 22.42g | Vitamin A: 356.87IU | Vitamin C: 0.75mg | Calcium: 47.82mg | Iron: 1.16mg
