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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.
RECIPE VIDEO TUTORIAL
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
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 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. 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
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I saw the oats in the recipe and kinda thought it was gonna be one of those weird health foods, but I made it anyways and it was great!
Yay, so happy you liked how it turned out! Thanks, Renka!!
Love this dessert! I make it often for my family and always for a pot luck! What is the serving size per the nutritional information you have provided? Thank you.
Hi Pamela! The recipe makes 6 servings, so I would guess it ends up being about 1-1.5 cups per serving. Hope that helps!
Amazingly easy to make and delicious berry crisp. Perfectly sweet (not too much). Made for the first time when I had friends for dinner. Enjoyed by all!
Yay, so happy you and your guests enjoyed it!! Thank you, Sally!
What size pan would you use for a double recipe?
Hi Robin, if your baking dish is deep enough you may be able to use a 9×13 baking dish and just bake for longer if needed! A 10×15 would also work but I know 9×13 is a more common size. The nice thing about crisps is that they’re pretty adaptable and easy to make in any size you have on hand. Hope you enjoy!!
The recipe says to use an 8×8 or 7×11 but in equipment it says 9×13. What’s the preferred pan size?
Any of those sizes will work, crisps are pretty versatile and will bake well in all of those sizes!
I was wondering if quick oats can be used instead of rolled oats?
Yes, you can! They will have a slightly softer texture. Hope you enjoy!!
I made it and LOVE IT. I did indulge in the vanilla ice cream and wouldn’t have it any other way! I’m saving this awesome recipe. It was a hit in my house!
Yay! I’m so glad you enjoyed it, Terri!!
This was AMAZING! My husband went blueberry picking yesterday so I made this with strawberries to take to a July 4th dinner. Everyone loved it! Great balance of flavor and sweetness between the fruit and the crumb topping (so many others are just too sweet). Made it again tonight for an unexpected dinner guest tonight (who picked up on the cinnamon in the fruit)! Was a perfect fit for our 7×11 casserole dish.
That’s awesome, Gail! So happy you got to use those fresh berries and share your crisp with friends!!
This looks great! I’m making it for a group tonight at someone else’s house- what’s the best method of reheating (time/temp in the oven) so it can be served with ice cream?
Yum, crisps are best served warm and with ice cream! I would reheat at 350ºF for 15-20 minutes. I hope the group enjoys!!