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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!
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!
Berry Crisp Ingredients
- 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 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!
- The crumb topping is made with old-fashioned oats, brown sugar, cinnamon, and cold butter. You can substitute quick-cooking oats.
- Use a pastry cutter to make cutting in the butter super easy.
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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).
Mixed Berry Crisp Recipe
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Berry Crisp
- 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.
- Cook the crumble until the fruit is bubbly and the buttery oat topping is golden brown.
- Berry crisp bakes at 350°F unlike a pie, which does a high and a low bake.
- Mixed berry crisp is done when the crust is golden brown and the topping looks crunchy.
FAQs
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.
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.
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.
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.
