This Berry Crisp is a celebration of summer’s sweetest flavors, with juicy berries nestled under a golden, buttery topping. The contrast of the tender, bubbling fruit and the crisp, crumbly oat layer creates a texture that’s simply irresistible. In just 15 minutes of prep, you’ll have a dessert that feels both indulgent and wholesome, perfect for sharing with loved ones.
As it bakes for 45 minutes, your kitchen will fill with the warm, comforting aroma of cinnamon and caramelized berries. Each bite delivers a burst of tangy sweetness balanced by the rich, nutty crunch of the topping. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is a crowd-pleaser that’s as easy to make as it is delicious.
Ingredients for Berry Crisp
- Berry Layer:
- 7 cups (1040 g) fresh or frozen mixed berries (see note for berry options)
- 1 Tablespoon lemon juice
- ¼ cup (50 g) granulated sugar
- Pinch of table salt
- 3 Tablespoons all-purpose flour
- Crisp Topping:
- ¾ cup + 2 Tablespoons (109 g) all-purpose flour
- 1 cup (95 g) old fashioned oats
- ⅓ cup (66 g) granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup (113 g) unsalted butter, cold (cut into small pieces)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×9” (23 x 23 cm) square baking dish with butter and set aside.
- Prepare the berry layer: In a large mixing bowl, combine the mixed berries, lemon juice, sugar, and salt. Stir well to coat the berries evenly. Sprinkle the flour over the mixture and gently stir with a spatula until the berries are fully coated. Set aside.
- Make the crisp topping: In a separate large mixing bowl, whisk together the flour, oats, sugar, baking soda, and salt. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs. If needed, briefly use your hands to pinch the dough into larger clumps, but avoid warming the butter too much.
- Assemble the crisp: Give the berry mixture a quick stir, then pour it evenly into the prepared baking dish. Sprinkle the crisp topping evenly over the berry layer.
- Bake: Transfer the dish to the preheated oven and bake, uncovered, for 45 minutes or until the topping is lightly golden brown and the berry mixture is bubbly.
- Cool and serve: Allow the crisp to cool in the pan for 10-15 minutes. Serve warm, optionally topped with vanilla ice cream.
Perfect Pairings: Toppings and Serving Ideas
Take your Berry Crisp to the next level with a scoop of vanilla ice cream or a dollop of whipped cream. For a tangy twist, try a drizzle of Greek yogurt or a sprinkle of toasted nuts like almonds or pecans. Pair it with a warm cup of herbal tea or coffee for a cozy dessert experience.
Storing and Reheating Your Berry Crisp
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions for 30-60 seconds until warm. For longer storage, freeze the crisp (unbaked or baked) in a freezer-safe dish for up to 2 months.
Mix It Up: Recipe Variations
Swap the mixed berries for peaches, apples, or rhubarb for a seasonal twist. Add cinnamon or nutmeg to the topping for extra warmth. For a gluten-free version, use almond flour or gluten-free oats. Feeling indulgent? Stir chocolate chips into the berry layer before baking!
Time-Saving Tips for Busy Bakers
Use pre-washed frozen berries to skip the prep work. Double the recipe and freeze one crisp for a future dessert. Prep the topping ahead of time and store it in the fridge for up to 2 days. Bake the crisp while enjoying dinner—it’ll be ready just in time for dessert!
Essential Equipment for Berry Crisp Success
A 9×9” baking dish is perfect for this recipe, but a pie dish or cast iron skillet works too. Use a pastry cutter or fork to blend the butter into the topping. A silicone spatula ensures you scrape every bit of berry mixture into the dish. Don’t forget an oven thermometer to ensure accurate baking temperatures!
Berry Crisp
Ingredients
Berry Layer
- 7 cups fresh or frozen mixed berries see note
- 1 Tablespoon lemon juice
- 1/4 cup granulated sugar
- Pinch of table salt
- 3 Tablespoons all-purpose flour
Crisp topping
- 3/4 cup + 2 Tablespoons all-purpose flour
- 1 cup old fashioned oats
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 cup unsalted butter cold
Instructions
- Preheat oven to 375F (190C) and lightly grease a 9×9” (23 x 23cm) square baking dish with butter. Set aside.
- In a large mixing bowl, combine berries, lemon juice, sugar, and salt and stir well.
- Sprinkle flour over the berries and use a spatula to gently stir to coat the entire mixture. Set aside and prepare the crisp topping.
- In a separate large mixing bowl, whisk together flour, oats, sugar, baking soda, and salt.
- Use a pastry cutter to cut in the cold butter until the butter is well distributed through the mixture. This mixture will be very dry, once butter is in small pieces and mostly incorporated you can use your hands to pinch the dough together and create larger clumps if desired (be brief with your hands so you don’t warm the butter too much). When done the mixture should resemble coarse crumbs.
- Use a spatula to give the berry mixture a brief stir then pour evenly into prepared baking dish.
- Sprinkle streusel mixture evenly over the berry layer.
- Transfer to 375F (190C) preheated oven and bake, uncovered, for 45 minutes or until topping is lightly golden brown and mixture is bubbly.
- Allow to cool for at least 10-15 minutes in the pan. Serve warm, topped with vanilla ice cream if desired.