This Berry Crisp recipe combines a mix of lightly sweetened fresh summer berries topped with a buttery layer of oats, coconut, and pecans.
Fruit crisp is a go to recipe for my family all year long and we especially love this summer version.
A Favorite Summer Dessert
- Light and delicious, berry crisp is easy to make.
- Prep the topping ahead of time and store it in the freezer, when a craving hits, sprinkle it over fruit and bake.
- Enjoy fruit crisp warm or chilled. It’s delish fresh from the oven or the next day straight from the fridge; the topping stays crisp.
Ingredients for Berry Crisp
Berries – Use a mix of fresh berries including strawberries, blueberries, blackberries and/or raspberries . No time for prep? Simply toss in a bag of frozen triple berry medley!
Streusel Topping – Mix and match the topping ingredients for more or less sweetness, switch pecans for walnuts and use your favorite gluten-free baking mix for the flour. For best results, use rolled oats instead of instant so they keep their firm texture in the topping.
Variations – Sprinkle on homemade granola or add a dash of pumpkin pie spice or homemade cinnamon sugar.
Frozen Fruit Fix
Berry crisp can be made with frozen berries. If baking frozen fruit, add 15 minutes of cooking time and add 1 additional tablespoon of flour.
If the topping starts to brown too soon, gently cover the dish with foil (don’t seal the foil, just lay it over top)
How to Make Mixed Berry Crisp
- Combine berries in a baking dish with flour, lemon zest, and sugar.
- Mix together the topping ingredients with a pastry blender or fork.
- Sprinkle topping evenly over the berry mixture and bake until golden brown and bubbly.
Serve with homemade no-churn vanilla ice cream, freshly whipped cream, or drizzle with rich caramel sauce or wicked hot fudge sauce.
How to Store Berry Crisp
- Keep mixed berry crisp covered at room temperature for the first 24 hours, then transfer it to the refrigerator where it will stay fresh between 3 and 5 days.
- Freeze mixed berry crisp in an airtight freezer-safe container and defrost in the refrigerator overnight before reheating. Reheat covered at 350°F until warmed through.
More Fruity Crisp Recipes
This yummy stresuel topping is a favorite over almost any kind of fruit.
Did your family love this Mixed Berry Crisp recipe? Leave us a rating and a comment below!
Mixed Berry Crisp
Equipment
Ingredients
- 6 cups mixed berries fresh or frozen, do not thaw
- 4 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- ¼ cup granulated sugar
Topping
- ½ cup brown sugar
- ½ cup oats
- ½ cup coconut flakes
- ¼ cup salted butter softened
- ¼ cup all-purpose flour
- ¼ cup chopped pecans optional
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- In a 2 quart baking dish combine berries, flour, lemon zest and sugar.
- In a medium bowl, combine brown sugar, oats, coconut, butter, flour, chopped pecans if using, and cinnamon until well mixed. Sprinkle topping over berries.
- Bake for 30 to 35 minutes or until the berries are hot and bubbling.
- Cool for at least 10 minutes before serving. 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
Can I substitute almond flour for the AP flour? Thanks!
The all-purpose flour helps thicken the crisp a little from the juices of the frozen berries so I don’t know for sure if it would work. If you try it I would love to hear how it turns out Debbie!
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.