This easy Berry Crisp can be made with fresh or frozen fruit and takes just minutes to pull together.
A sweet and crumbly layer of oats, coconut, flour and pecans with a base of juicy blueberries, raspberries and blackberries is dessert all year long!
Why We Love This Crisp
It’s easy to make and comforting! Fresh berry crisp is like a blueberry pie but quicker than making a homemade pie crust!
The topping is great to make ahead! I freeze individual bags of crisp topping and when we need a dessert, I simply add fruit and sprinkle the topping right from frozen…
This means dessert with only about 5 minutes of prep!!
You can use fresh or frozen berries to make this.
FRESH: In the summer you can use fresh berries and feel free to change up the ratios and the berries!
FROZEN: In fall and winter, I buy a big bag of triple berry mix to keep on hand in my deep freezer. When using frozen berries for berry crisp there is no need to defrost them first however you will need to add some extra cook time.
How to Make Berry Crisp
If easy is what you’re after, this recipe won’t disappoint.
- Berries: Combine berries (per recipe below). Tip: Feel free to substitute orange zest or a combination of both if you are feeling adventurous!
- Topping: Combine the topping mix, adding pecans or your other favorite chopped nuts as desired.
- Bake: Sprinkle the topping over the berries and bake until berries are hot and bubbly.
That’s all there is to it!
It’s not hard to find toppings for berry crisp. Maple syrup would go great on top, or any type of fruit syrup. And of course, it would be delicious with whipped cream or a dollop of ice cream!
To Store Leftover Crisp
Unless you live in a warm and humid climate, you should be able to store berry crisp for 24 hours at room temperature. Just make sure to cover it tightly. After 24 hours refrigerate it in an airtight container, it should keep for 3 to 5 days.
- To Freeze, cool it completely and cover tightly, either with a double layer of foil or in a tightly sealed container. Defrost in the fridge overnight.
- To Reheat, place in a 350°F oven for 15 to 20 minutes, covered.
More Fruity Faves
- Rhubarb Crisp – just minutes to prepare
- Easy Blueberry Crisp – quick & easy dessert
- Blackberry Cobbler – perfectly sweet & tart
- Homemade Peach Crisp – melt-in-your mouth tender peaches!
- Apple Crisp – simple, homemade goodness!
- Strawberry Rhubarb Cobbler – delicious balance of sweet & tart
Mixed Berry Crisp
Equipment
Ingredients
- 6 cups fresh mixed berries or frozen, (do not defrost)
- 4 tablespoons flour
- 1 teaspoon lemon zest
- ¼ cup sugar
Topping
- ¼ cup butter
- ¼ cup flour
- ½ cup brown sugar
- ½ cup oats
- ½ teaspoon cinnamon
- ½ cup coconut
- ¼ cup chopped pecans (optional)
Instructions
- Preheat oven to 375°F.
- In a 2 quart baking dish combine berries, flour, lemon zest and sugar.
- Combine topping ingredients in a bowl until well mixed. Sprinkle topping over berries.
- Bake 45 minutes or until berries are hot and bubbly.
- Serve with vanilla ice cream if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Topping adapted from Better Homes & Gardens
Is there a quick substitute for the oats?
We have not tried substituting the oats in this recipe but you could try replacing the topping with a streusel topping similar to our blueberry buckle.
Do you use softened or melted butter in the topping mix?
The butter is softened
When you use “rolled oats” in your strawberry rhubarb crisp.. do you use quick oats, or regular oatmeal or something different?
Hi Leisha, rolled oats are a type of oat you can purchase at most grocery stores. They sometimes go by the name of old-fashioned or whole oats! Hope that helps!
Have you ever assembled the whole thing and then frozen it to cook later? I’m thinking of doing this for a freezer-ready dessert.
I haven’t tried it but I do think it’s a great idea! I might put the topping in a freezer bag and freeze them together and then sprinkle it on just before baking (to avoid it getting mushy). I would love to hear how it works out for you!
Any chance you can do with fresh fruit?
Yes, this will work well with fresh fruit, I’ve made it that way often. Depending on what type of fruit you are using you may need to increase/decrease the flour within the fruit to get the right consistency.