Mixed Berry Crisp


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Mixed Berry Crisp is a fresh summer dessert and it takes just minutes to pull together. A sweet and crumbly layer of oats, coconut, flour and pecans atop blueberries, raspberries and blackberries is the perfect summer dessert or delicious on a cold winter morning!

Fresh berry crisp is a like a blueberry pie but quicker than making a homemade pie crust!

A serving of mixed berry crisp topped with ice cream.

Berries for Crisp

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 may need to add a few minutes of cook time.

How to Make Berry Crisp

If easy and scrumptious is what you’re after, this recipe won’t disappoint.

  1. Berries: Combine berries (per recipe below). Tip:  Feel free to substitute orange zest or a combination of both if you are feeling adventurous!

A white casserole dish with berries tossed in flour.

  1. Topping: Combine the topping mix, adding pecans or your other favorite chopped nuts as desired.
  2. Bake: Sprinkle the topping over the berries and bake until berries are hot and bubbly.

That’s all there is to it!

What Goes With Berry Crisp?

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!

A mixed berry crisp in a white casserole dish with a serving being scooped out.

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

Mixed Berry Crisp

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Holly Nilsson
Course Dessert
Cuisine American
This recipe is a staple dessert. Made with three types of berries it's a triple treat.

Ingredients

  • 6 cups fresh mixed berries or frozen, (do not defrost)
  • 4 tablespoons flour
  • 1 teaspoon lemon zest
  • 1/4 cup sugar
Topping
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut
  • 1/4 cup chopped pecans (optional)

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Instructions

  1. Preheat oven to 375°F.

  2. In a 2 quart baking dish combine berries, flour, lemon zest and sugar.
  3. Combine topping ingredients in a bowl until well mixed. Sprinkle topping over berries.
  4. Bake 45 minutes or until berries are hot and bubbly.
  5. Serve with vanilla ice cream if desired.
Nutrition Information
Calories: 336, Fat: 11g, Saturated Fat: 7g, Cholesterol: 20mg, Sodium: 76mg, Potassium: 156mg, Carbohydrates: 59g, Fiber: 6g, Sugar: 40g, Protein: 3g, Vitamin A: 308%, Vitamin C: 5%, Calcium: 33%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Mixed Berry Crisp
Mixed Berry Crisp is deliciously quick and easy! With an extra dose of crumble topping and a hint of lemon zest, this is one of my most requested dessert recipes! We serve it warm out of the oven with vanilla ice cream. 

Topping adapted from Better Homes & Gardens

Berry Crisp in a white bowl with a scoop of ice cream.
Top photo - Berry Crisp in a white bowl with a scoop of ice cream. Bottom photo - berries mixed in a baking dish.
Berry Crisp in a white bowl with a scoop of ice cream.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. When you use “rolled oats” in your strawberry rhubarb crisp.. do you use quick oats, or regular oatmeal or something different?

    1. 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!

  2. 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.

    1. 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!

    1. 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.