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!!
This was a very easy recipe to put together. And the flavor was fantastic. I think this recipe would lend itself well to the addition of other fruit, like a diced fresh peach with the berries. The family loved this. I ate mine with Greek yogurt instead of ice cream.
Yum, love that you paired it with Greek yogurt! So happy it was a hit with your family. If you’re interested, I also have a recipe for Peach Crisp you might like. Thank you, Sue!!
I would like to get a baking dish similar to what you have for the berry crisp. Can you please tell me the brand name? Thank you!
Hi there! I use the Staub 8×11 rectangular ceramic baking dish for this recipe.
Can I make the filling and freeze it because the berries are ripe right now but I’m not gonna use it for a couple of weeks
Yes, I think that would work! You could also freeze the berries as is and use them when you’re ready (no need to thaw). Enjoy!
This was a great recipe, thanks for sharing. Went slightly less on sugar, added juice of a lime to fruit. Very yummy and bookmarked for next time!
Yum, love that you added lime! That sounds so good!! Thank you!
Made for the first time and was one of 12 desserts at a party. Made the double recipe and disappeared quickly with rave reviews from all.
Made it again with a few tweaks, added more cinnamon and added chopped walnuts to the topping. Excellent recipe and great for children to participate.
Aww, so happy it was a hit at your party!! It’s very kid friendly too. Thank you so much, Judy!
You aren’t supposed to mix the filling together correct?? You just throw everything in there with no mixing and then later the mixed topping on top of it?
Sorry that was a typo. You are supposed to mix the filling together, so I just fixed that in my recipe instructions. You’ll notice in the pictures above, there is a step that shows mixing the filling. Hope you enjoy the recipe!
As I write this, I have this crisp in the oven, second time making it. I followed the one person’s suggestion and added lemon juice to the fruit and vanilla extract to the topping, and my friend’s husband (& my own DH) absolutely swooped over it. A true 5 star!
So happy it’s a hit with your husband and friends! Thank you so much, Gigi!!
The instructions call for either an 8″ square baking dish or a 7″x11″ baking dish but under “Equipment” is says a 9″x13″. Which of these three should I use??
Sorry for the confusion. I recommend using the 8-inch square or the 7×11 baking dish. I just fixed the equipment to recommend the one that is pictured. Thank you!
Great recipe! Made it three times using Costco frozen mixed berries. Everyone loved it. Thanks for the recipe.
Yay, so glad everyone loved it!! Thanks, Linda!
I had it with peaches and cream ice cream, so good
Yum, sounds delicious! Thank you for sharing!!
Can I use frozen fruit or does it need to thaw
You can! There’s no need to thaw or rinse them. Just place your frozen fruit as is in the baking dish and be sure to add 3-5 more minutes of additional baking time. Enjoy!!
This was hands down the best berry crisp I have ever made. It was a hit at Thanksgiving 11/28/24
Yay!! Aww, that makes me so happy to hear! Thank you!! So glad everyone loved it!
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!!
Yum! This was so delicious and not too much work. I used strawberries, blackberries and blueberries. Only tweak was I omitted the cinnamon and added lemon juice. Will definitely save for the future 🙂
Yay, so glad you enjoyed it!! That berry combo sounds perfect!
Amazing. Used blackberries, raspberries, blueberries, and strawberries. Added a touch of vanilla extract to the topping mixture.
Sounds amazing!
Have you tried to add a tablespoon or two of lemon juice to the filling for this recipe? I did, and it really enhanced the flavor of the fruit as well as make it more tangy.
Love this suggestion, thanks for sharing.
Made this recipe a couple times now and it’s delicious! I also added cherries.
Love the idea of including cherries!
This sounds amazing! Do the berries need to be smashed or is it okay to smash them if desired?
The berries are mixed in whole, but they do break down slightly during the cooking process.
This has been our go to dessert recipe. However, I have not yet experimented with other fruits like apples or peaches. If I use a 9×13 baking dish to make an apple crisp (use Granny Smith apples), should I double the recipe? Any additional ingredient to be used? Additionally, should I still bake at 375, but increase the time?
Hi Greg, I actually have an apple crisp recipe you can follow here: https://feelgoodfoodie.net/recipe/easy-apple-crisp/ Thanks so much for making my recipes!
I used strawberries, blackberries and raspberries. Delicious!
Yum!!
AMAZING!!! I used frozen berries and they worked great!
So glad you liked it!
This was spectacular. A lot of my berries had beards, so we ended up using random summer fruit—tart plums, apricots, nectarines, and blueberries. What a hit! We are saving this as our base crisp recipe going forward. Thank you
You’re so welcome!
Truly A-MAZING! I’ve made it with different berries by themselves and it’s just not the same without the blackberries. Those are the magic ingredient that makes this extra special!
Thank you so much! That is good to note – blackberries are the best!
If I’m out of brown sugar for the crumble will granulated sugar work just as fine?
It should work! It might change the flavor profile a little.
It was very simple and delicious, thank you.
You’re so welcome! Glad you enjoyed!
This was amazing so I don’t have a pic Y. It didn’t last long rnuf after leaving the room. Only difference i just a variety of apples 🍎 tart & sweet added some nuts & raisins dotted a few cubes of 🧈so as to create a carrmel like sauce.
It was heavenly 😍 🥰♥️😋😋
So Quick & Easy will make again ⭐⭐⭐⭐⭐
That makes me so happy to hear! Thank you!
Can I use 9×13 baking dish for this recipe?
That should be fine, but it might not need to be baked as long in that case.
One I will be making tomorrow
Let me know how you like it!
Five stars ! Yummy . My first attempt at a crisp and it turned out great . Thank you Yamuna !
That’s so awesome! Love your picture on Instagram with the ice cream on top…yum! Thanks so much for the feedback 🙂
So easy to make and tastes great! I subbed honey for the granulated sugar and it came out delicious!
So glad you enjoyed it. Thank you!!
This recipe was simple and delicious! So glad I gave it a try! Adding it to my list of “things to look forward to in the summertime”
Yay!! So glad to hear it!! Thank you!
Quick, easy, and so tasty!!
So glad to hear it!!
I have tried a variety of crumble recipes for my husband…it’s his favorite dessert. He loved this one the best. So yummy yet so easy!
Yay! So glad to hear it. Thank you!!
Make sure you mix the cornstarch in and don’t just sprinkle it over the top of the berries. I made this mistake and the juice from the berries were really watery, even after I let it sit. It was still out of this world, just wanted to mention so others don’t make the same mistake. It is delicious. I used plant based butter and couldn’t tell any difference. Thanks so much for this awesome recipe!!
Awesome tip…thank you so much! And glad you liked it!
Using salted butter or unsalted butter?
Unsalted butter is best for baking.
This recipe was AMAZING. The boyfriend said it was the best dessert he has ever had! It’s become a staple in our home. Thank you for creating this!
Aww I’m so happy to hear that!! Thanks so much!!
I tripled this recipe and added chopped apples … my family finished every bit of it! Seriously, it was so easy and so good! Thank you for this great recipe. I used rice flour instead of cornstarch and it was perfect. Thick cut oats make it really crunchy 🙂
Yummy…love the idea of adding apples to it! So happy your family enjoyed it. And that’s good to know that the rice flour worked just as well as the cornstarch. Thanks so much for sharing!
I loved the recipe so easy so tasty…and the kids devoured it with vanilla ice cream. Thank you so much…
So happy to hear that! Thanks so much for sharing!
Delicious desert. Made it the first day and then made another one the next day. This recipe is a keeper.
Well, oops! I just realized I left out the baking powder. GADS!!! Stay tuned….. ?
Oh oh! I hope it still works well for you!! It should still be tasty 🙂
Where was the baking powder supposed to be? I don’t see it in the recipe. Mines in the oven and I didn’t use it.
Hi Karyn – I originally had it in the recipe, but I updated it and realized it wasn’t relevant to include. I hope you enjoyed it!
Fantastic recipe! Used fresh Maryland blueberries and black raspberries and paired with ice cream. This recipe is a keeper!
Yay! I’m so glad to hear that you enjoyed it! You can try it again with different fruits too! 🙂
I’m making the cobbler with mixed berries. Using a cast iron skillet and improvising a few ingredients. The house smells heavenly and I can’t wait to remove it from the oven.
Mmmm…I can imagine how amazing your house smells! Hope you enjoyed it!!
Could you use frozen berries
Yes, absolutely!
This was Ahhh-mazing!! I made it with apples instead and I can’t decide what I love more: how good it tasted or how easy it was! My mom and husband both loved it as well 🙂
Yay! So glad you tried it and loved it!
This was so fast and so easy! Thank you for sharing it. I had it in the oven while we ate dinner and we enjoyed it hot hot of the oven.
That’s wonderful! So glad to hear 🙂