This post may contain affiliate links. For more information, read my disclosure policy.
Berry Crisp is so much better when it has an Oatmeal Cookie Crumble on top! This easy mixed berry filling has a combination of strawberries and blueberries and has a delicious crumble on top. It’s so easy to make and so delicious!
The best thing about this Mixed berry crisp recipe is the giant oatmeal cookie crumble topping. Since I used fresh juicy berries and then topped it with a crumble topping, this triple berry crisp recipe has the perfect balance between tart and sweet. Fruit Crisps like this are so easy to make – you don’t have to worry about pie crust or the center being set. The sweet fruit mixes perfectly with the crunchy oat streusel topping – perfect with a giant scoop of vanilla ice cream!
How to Make Berry Crisp
- Cook the crumble until the fruit is bubbly and the buttery oat topping is golden brown.
- I used strawberries and blueberries hulled and sliced. If you want to use frozen berries, thaw and drain them a bit before adding them.
- Feel free to use any combination of fruit, even a triple berry blend. You can also use fresh blueberries combined with frozen fruit – any combination as long as you use about 5-6 cups of fruit.
- The crumb topping is made with old-fashioned oats, brown sugar, cinnamon, and cold butter. You can substitute quick-cooking oats.
- Work the butter into the flour mixture with a pastry cutter or fork until it’s crumbly. You might have to get your hands in it.
- Add sugar, cornstarch, and lemon juice to the berry mixture to sweeten and thicken it.
Variations
- Want to make an apple crisp? Swap out the frozen berries for apple slices. Just be sure to aim for about 5 cups of fruit.
- You can also use this recipe to make a peach crisp.
- Use your favorite berries – you can even use all of one kind (blackberries, strawberries, and/or blueberry crisp).
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Expert tips
- Use a pastry cutter to make cutting in the butter super easy
- Serve warm with whipped cream or vanilla ice cream.
- If you’re using frozen fruit, be sure to thaw it or at least make sure it’s not got chunks of ice crystals on it.
- Use any combination of fruit: berries or peaches work fabulously.
- You can make this with your favorite pie filling instead of the fruit.
Storage & Make Ahead
Refrigerate cooled crisp in an airtight container or covered with plastic. You can make it up to 24 hours ahead of time. It also freezes well too, sealed tightly.
Mixed Berry Crisp Recipe
Recipe Video
Ingredients
- ¾ cup (93g) all purpose flour
- ¾ cup (64g) quick cook oats
- ¾ cup (150g) packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons (78g) cold unsalted butter diced
- ¼ teaspoon salt
- 1 pound strawberries hulled and sliced (may substitute frozen)
- 2 cups blueberries frozen or fresh
- ½ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons (24g) cornstarch
Instructions
- Preheat oven to 350°F.
- Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.
- Place strawberries and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place in the bottom of a 8” square pan.
- Pour the crumble over the top and press down slightly to compact.
- Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan.
Recipe Notes
- Aim for about 5-6 cups of fruit.
- If you’re using frozen fruit, be sure to thaw it or at least make sure it’s not got chunks of ice crystals on it.
- Use any combination of fruit: berries or peaches work fabulous.
Recipe Nutrition
Step-by-Step Photos
- Preheat oven to 350°F
- Combine the flour, brown sugar, oats, cinnamon, and salt in a large bowl.
- Cut the cold butter until the mixture forms small crumbs. You can use your hands or a pastry cutter to do this. Set the crumble mixture aside.
- Toss strawberries and blueberries in a large bowl with sugar, lemon, and cornstarch
- Pour the berry mixture into the bottom of a baking dish. Then pour the crumble mixture evenly over the top and press down slightly to compact.
- Bake for 30-33 minutes. Your berry crisp is done when the crust is golden brown and the topping looks crunchy. Enjoy!
Can I use regular oats instead of the quick cooking kind??
I just made it with regular oats and it turned out well.
Hey Dorothy..it was an awesome recipe and sound sooo delicious, and it is more easy to make as well…i will make this for my husband…Thanks for sharing…!
how many cups of berries is 1 lb?
With this recipe I usually use about 5 cups of berries.
I love a lot of topping so I knew I would love this recipe. I changed the filling (this time; will try as listed another time) however because I had blackberries and rhubarb (no strawberries) on hand and I knew it would need more sugar with the rhubarb. So I found another recipe for the fruit part and used this topping. The topping is soooooooo goooooood.
You can keep it in the refrigerator overnight, for leftovers or if you make it ahead. But it’ll warm up better if it’s room temperature (and taste better too!)
Featured In
Rate This Recipe
Recipe Ratings without Comment