Mixed Berry Crisp
Updated May 09, 2026
Simple mixed berry crisp with a golden oat crumble and any mix of berries you have. Fresh or frozen both work. A straightforward, no-fuss dessert.
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A triple mixed berry crisp makes my heart happy!
This mixed berry crust is soo good and soo easy to make! No rolling, no chilling, nothing to mess up before it even gets to the good part. Just berries in a baking dish, a crumbly oat topping mixed by hand, and about 40 minutes in the oven. My kids love it, and I can put it together while something else is already cooking for dinner.
One thing that makes this mixed berry crisp practical is that it works just as well with frozen berries as. Fresh is great when I have it, but frozen means I can make this on any random night without planning around what is actually ripe. Either way, I serve it warm with vanilla ice cream on top. That part is not optional in my opinion.
Happy Cooking!
– Yumna
Mixed Berry Crisp Ingredients
- Mixed berries: Any combination works. Strawberries, blueberries, blackberries, and raspberries are the most common mix for a mixed berry crisp. If you’re using frozen, add them straight from the freezer into the baking dish without thawing first. Be sure to add 3-5 more minutes of baking time! Thawed berries release too much liquid, and the filling can turn watery.
- Filling: Granulated sugar, cornstarch, and cinnamon get sprinkled directly over the berries in the dish. The cornstarch thickens the filling as it bakes, so do not leave it out. The recipe uses a fairly light hand with the sugar. If your berries are very tart, add another tablespoon.
- Crisp streusel topping: All-purpose flour, rolled oats, brown sugar, salt, and cold unsalted butter. Use old-fashioned rolled oats here, not quick oats. Quick oats lose their chew and turn soft in the oven. The butter needs to be cold and cut into small cubes before you work it in. Room temperature butter will make the topping dense instead of crumbly. Either light or dark brown sugar is fine; dark gives the topping a slightly deeper, almost caramel-y flavor.
- For serving: Vanilla ice cream. Serve while the crisp is still warm so the ice cream melts into the filling.
How to Make Mixed Berry Crisp
The photos below show each step of putting this together. For the full ingredient list and instructions, head to the recipe card below → Mixed Berry Crisp Recipe
1. Prepare the Berry Filling
Grease the baking dish first, then add the mixed berries. Sprinkle the sugar, cornstarch, and cinnamon directly on top so they coat the fruit evenly once stirred.
2. Mix Together and Set Aside
Stir until the berries are fully coated, then set the dish aside while you make the topping. The berries will start releasing juice and softening slightly, which is exactly what you want.
3. Add the Cold Butter
Scatter the cold butter cubes over the dry mixture. Working with cold butter is a must here. Warm butter will make the topping paste together rather than break into crumbs.
4. Work the Butter In
Use your hands or a fork to press the butter into the flour until the mixture looks like coarse crumbs. No large butter pieces should remain, but stop before it starts clumping together.
5. Add the Crisp Topping
Spread the streusel evenly over the berry filling all the way to the edges. Scatter it loosely rather than pressing it down so it bakes up light and crisp.
6. Bake until Bubbly
The crisp is ready when the topping is golden brown and the filling is bubbling up around the edges and through the topping. Let it rest a few minutes before serving — the filling thickens as it cools.
Recipe Video Tutorial
Full Triple Berry Crisp Recipe
Mixed Berry Crisp Recipe
Video
Ingredients
Filling
- 5 cups mixed berries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
Streusel Topping
- 1 cup all-purpose flour
- ¾ cup rolled oats
- ½ cup brown sugar packed, light or dark
- ¼ teaspoon salt
- ½ cup unsalted butter diced, cold
- Vanilla ice cream for serving
Instructions
- Preheat oven to 375°F. Grease an 8-inch square baking dish or 8-inch x 11-inch baking dish.
- Place the mixed berries into the greased baking dish. Sprinkle sugar, corn starch and cinnamon on top and stir to combine. Set aside.
- In a small bowl, combine the oats, flour, brown sugar and salt. Use your hands to combine the cold butter and the dry streusel topping ingredients until mixture resembles coarse crumbs. Sprinkle the crisp/streusel mixture over berry mixture.
- Bake until the crisp topping is lightly brown, and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of ice cream, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add nuts to the topping. Mix ¼ cup of chopped pecans or sliced almonds into the streusel before baking for extra crunch and a nuttier flavor.
- Stir in lemon zest. Add 1 teaspoon of lemon zest to the berry filling before topping. It brightens up the flavor and balances the sweetness.
- Add vanilla to the filling. Stir ½ teaspoon of vanilla extract into the berry mixture before adding the topping for a slightly rounder, warmer flavor.
Tips for making Mixed Berry Crisp
- Allow the crisp to sit for a few minutes before serving. Like most baked desserts, this one needs a few minutes in order to cool and set when it comes out of the oven. This ensures that the berries are set and not runny.
- Don’t press the streusel down. Scatter it loosely over the filling. Packing it in compresses the topping and it bakes up dense instead of light and crumbly.
Serving Ideas
- Add cream: I always serve this mixed berry crisp with a scoop of homemade vanilla ice cream or fresh whipped cream.
Comments
I used frozen berries and was worried about it being too runny, but with the cornstarch, it was perfect.
Amazing! So glad you liked how it turned out!!
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