This Mixed Berry Crisp is an easy dessert everyone will love! It's made with strawberries, blueberries and blackberries, then topped with a buttery crumble!
Easy and delicious…what’s not to love?! I have made a version of this Mixed Berry Crisp many times and everyone always love it. I have tried it with peaches, strawberries and rhubarb, apples and of course, berries, and I think my favorite is the mixed berries so far. You are going to love this delicious summer dessert!
This mixed berry crisp is such a great way to use up an abundance of fruit you have on hand! And might I add, it’s a quick recipe you can throw in the oven just 10 minutes before your guests arrive! Top off that abundance of fruit with some flour, sugar and butter (oh yes…feelgoodfoodie is using some butter here today!) and you’ve got a classic crisp that’s literally to-die-for!
If you’re not a great baker (like me) but you still want a homemade sweet and simple dessert, this baby’s got your name written all over it! It’ll have your house smelling like the inside of Williams Sonoma when they do dessert cooking instructions and it’ll have your guests swooning over the bowl asking for the recipe! For me, this usually feeds about 6-8 people and I never have leftovers.
Healthy Fruit Crisp
One serving of this delicious dessert comes in under 300 calories, and thanks to all those delicious berries you are getting a good helping of vitamins and minerals. Plus, the topping is made with oats so right there, you’ve got some whole grains, fiber and antioxidants.
I’ve seen variations of this recipe where people use an egg to mix with the flour and sugar crumble and you can totally do that. But I don’t think it needs the egg personally, and I enjoyed it better without the egg.
How to make Mixed Berry Crisp
Make the fruit filling
Start by washing the berries and placing them in a greased baking dish along with sugar, cornstarch and cinnamon.
You can then mix the berries all together and set them aside. You’ll notice, they will start to soften and release their juices.
Make the streusel topping
Next, it’s time to prepare the streusel topping. It’s a simple mixture of flour, oats, brown sugar and salt.
Then you’ll cut some cubes of butter and either use a fork or your hands to cut the butter into the flour mixture. You want it to be crumbly and well combined.
Assemble and bake the crisp
Now you’re ready to top the mixed berry with the crisp topping, and bake it in the oven. You’ll know it’s done when the crisp topping gets golden brown and the filling underneath starts to bubble and thicken. Let it rest for a few minutes so that the filling sets and gets even thicker.
And then dig in and devour!
Tips for making mixed berry crisp
- Make the crisp ahead of time. You can make the filling, the streusel topping or the whole thing ahead of time. Just keep it covered in the fridge and cook it when you are ready to serve.
- Use frozen fruits to make this in the winter. If you’re using frozen fruit, there’s no need to thaw them or rinse them. Just place them as is in the baking dish. But be sure to add 3-5 more minutes of baking time.
- Don’t skip the cornstarch. Adding cornstarch to the mixed berries mixture really helps to bring the whole mixture together so that the filling isn’t runny and crumbly. If you don’t have cornstarch, you can use flour.
- 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.
Frequently asked questions
You can substitute the flour in this recipe with a gluten-free variety, if you or your guests are sensitive to it. Full disclosure, I haven’t tried this myself, so am unable to confirm what the finished dish will taste like. If you do use gluten-free flour, it’s best to use one that’s a mix of flours. It’s harder for the streusel to hold up if it’s just almond flour or coconut flour.
Yes! Frozen berries are great to use in this dessert if you don’t have access to fresh. There is no need to thaw them, it’s a like for like swap. But I would recommend adding a few minutes to the baking time.
A crisp is a baked fruit dessert, very similar to a crumble and a cobbler – the difference is all in the toppings. A cobbler is topped with thick biscuits or pie dough and a crumble topping rarely contains oats unlike a crisp.
I hope that you enjoy this delicious Mixed Berry Crisp as much as we do! I love that it’s so easy and fuss free to make, but is packed full of flavor. It’s such a great summer dessert, and be sure to serve it with your favorite ice cream!
More fruit dessert recipes!
If you’ve tried this healthy-ish feel good Mixed Berry Crisp recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Mixed Berry Crisp
- 5 cups mixed berries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
- ¾ cup old fashioned oats
- ½ cup brown sugar packed light or dark
- ¼ teaspoon salt
- ½ cup unsalted butter diced, cold
- Vanilla ice cream for serving
- Preheat oven to 375°F. Grease an 8-inch square baking dish or 7-inch x 11-inch baking dish.
- Place the mixed berries into the greased baking dish; sprinkle sugar, corn starch and cinnamon on top and set aside.
- In a small bowl, combine the oats, flour, brown sugar and salt. Cut in butter using a fork 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.
- Instead of granulated sugar, you can use coconut sugar, honey or maple syrup
- To make it vegan, use vegan butter or coconut oil
- To make this gluten-free, use an all-purpose gluten-free flour mix and gluten free rolled oats. Do not substitute only almond flour or only coconut flour.
- If you don’t have cornstarch for the filling, substitute it with all purpose flour.