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Mixed Berry Crisp is made with blueberries and strawberries and a buttery crunchy oatmeal cookie crumble on top. The oatmeal cookie crisp is the perfect pairing with the sweet fruit, with or without ice cream on top!

A serving of berry crumble topped with a scoop of vanilla ice cream on a white plate, with fresh strawberries and a bowl of blueberries in the background.

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!

Various labeled ingredients in bowls on a white surface, including blueberries, strawberries, flour, oats, salt, cinnamon, butter, sugar, brown sugar, lemon juice, and cornstarch.

Berry Crisp Ingredients

  1. I used strawberries and blueberries hulled and sliced. If you want to use frozen berries, thaw and drain them a bit before adding them.
  2. Feel free to use any combination of fruit, even a triple berry blend to make this a triple berry crisp! You can also use fresh blueberries combined with frozen fruit – any combination as long as you use about 5-6 cups of fruit. Peaches work great too!
  3. The crumb topping is made with old-fashioned oats, brown sugar, cinnamon, and cold butter. You can substitute quick-cooking oats.
  4. Use a pastry cutter to make cutting in the butter super easy.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A baked mixed berry crisp in a white rectangular dish with a golden crumbly topping. A serving has been scooped out, showing the juicy berry filling and a gold spoon rests inside the dish. Nearby are a towel and a few loose berries.

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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).
4.50 from 40 votes

Mixed Berry Crisp Recipe

By: Dorothy Kern
The topping on this Berry Crisp tastes just like an oatmeal cookie! Use your favorite berries to make a fabulous summer dessert.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
A serving of berry crumble topped with a scoop of vanilla ice cream on a white plate, with fresh strawberries and a bowl of blueberries in the background.
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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.

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.

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Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 54g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 154mg | Fiber: 2g | Sugar: 37g | Vitamin A: 110IU | Vitamin C: 35.9mg | Calcium: 48mg | Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

A glass bowl filled with a mixture of dry baking ingredients, including flour, oats, and brown sugar, sitting on a white marble surface.
A glass bowl filled with a crumbly brown mixture sits on a white marble surface, with part of a metal pastry cutter visible in the top right corner.
A glass bowl filled with chopped strawberries and blueberries coated in powdered sugar, placed on a white marble surface.
A white rectangular dish filled with chopped strawberries and blueberries mixed together, with some berry juice visible on the fruits and dish, set on a white surface.

How to make Berry Crisp

  1. 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.
  2. Add sugar, cornstarch, and lemon juice to the berry mixture to sweeten and thicken it.
  3. Cook the crumble until the fruit is bubbly and the buttery oat topping is golden brown.
  4. Berry crisp bakes at 350°F unlike a pie, which does a high and a low bake.
  5. Mixed berry crisp is done when the crust is golden brown and the topping looks crunchy. 

FAQs

Can I use flour instead of cornstarch for the mixed berry filling?

Yes, you can substitute the cornstarch with 1/4 cup of all-purpose flour. While cornstarch creates a clearer, glossier sauce for the berries, flour will result in a slightly more opaque, jam-like consistency that is equally delicious.

How do I make this berry crisp gluten-free?

To make a gluten-free berry crisp, replace the all-purpose flour in both the filling and the crumble with a 1:1 gluten-free flour blend. Additionally, make sure to use certified gluten-free old-fashioned or quick oats to ensure the entire dessert is safe for those with gluten sensitivities.

Can I make this recipe vegan or dairy-free?

You can easily make this a vegan berry crisp by substituting the unsalted butter with a vegan butter stick (cold and diced) or solid coconut oil. Avoid using liquid oils, as the cold, solid fat is what creates those signature crunchy clusters in the oatmeal cookie topping.

What is the best way to reheat berry crisp so it stays crunchy?

To maintain that oatmeal cookie crunch, it is best to reheat individual portions in the oven or an air fryer at 350°F for 5–8 minutes. While the microwave is convenient, it tends to steam the topping, making it soft rather than crisp.

Other Berry Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.50 from 40 votes (20 ratings without comment)

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38 Comments

  1. I made this with fresh peaches, so I added a little cinnamon to the fruit and the crumble crust. It was amazingly delicious.

    I also quadrupled the recipe, measured the remaining crumble out into freezer bags, and froze it. When I need a quick and easy dessert. I just pull the bag of topping out of the freezer in the morning, toss fresh, frozen, or drained canned fruit into a pan, and sprinkle the thawed crumble on top. Bake as usual — 30-33 minutes at 350 degrees. Yum!

    Reply

  2. Made this with just blueberries as that is what I had on hand…yummy!! Thank you for a great recipe!! Best crisp I’ve ever made.

    Reply

  3. Yes I did make this recipe yes I did change a few things about it to my taste. I don’t like oatmeal cookies, I eat oatmeal very seldom. But I love the crumble topping. A very good friend of mine has opened her own pie company. So I am the Guinea pig. I was there when the very 1st pie came out of the oven, But COVID almost put a complete stop to it. Thank goodness it didn’t. But I have learned what spices I like and don’t like as far as pies,dump cakes or crisps. Anyway this is very good, and simple. Thank you

    Reply

  4. Quick, easy, few ingredients (usually on hand), DELICIOUS!!!!!!! I can’t wait to make it with lots of different fruit!

    Reply

  5. I’m CONFUSED!!! Note: if you serve it before it cools and has time to gel, the filling will spill in the pan.

    SO….Do I NOT LET IT COOL? Is it going to gel? When it gels, does the filling spill all over the pan? I would think when something hot cools down and has the CHANCE to gel, there wouldn’t BE anything soupy to spill.

    Poor instructions!

    Reply