Mixed Berry Crisp

5 from 277 votes

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 299kcal

Author Yumna Jawad

Equipment

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.

Video

Notes

Storage: Store the cooled mixed berry crisp leftovers in an airtight container. They will last about 7 days in the fridge. Serve cold, at room temperature, or re-warmed in the microwave or oven.

Make ahead: You can make the crisp topping in advance. Store in the fridge for up to 3 days or freeze for up to a month.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

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