Mixed Berry Crisp Recipe

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There’s something undeniably comforting about a warm dish of mixed berry crisp topped with a scoop of vanilla ice cream. The way the juicy berries bubble up beneath the buttery oat topping is pure magic—simple, rustic, and nostalgic all at once. This triple berry crisp can be made with either fresh or frozen berries, so it can be made any time of year but summertime is when I crave it most. It’s so easy to make, adaptable for any kind of berries, and always a crowd-pleaser. 

Mixed Berry Crisp Ingredients

This triple berry crisp uses simple ingredients and comes together so quickly. Here are some of the key ingredients along with substitutions you can make:

• Mixed Berries. Use fresh or frozen mixed berries for this recipe. I used frozen mixed berries I found at my local grocery store and the package included raspberries, blueberries, and blackberries.
• Cornstarch. Coating the berries in cornstarch helps create a thicker berry filling during the baking process. Don’t skip this ingredient or you’ll end up with berry soup underneath that beautiful crisp topping!
• Cinnamon. I love to use a little cinnamon in the filling and the topping to make the whole dessert extra cozy. 
• All-Purpose Flour. This is essential to bind the crisp topping ingredients together. If you need a gluten-free crisp, you can substitute this for GF all-purpose flour.
• Rolled Oats. I use old-fashioned rolled oats in the crisp topping, but quick oats can be used in a pinch. 
• Brown Sugar + Granulated Sugar. Brown sugar in the crisp topping adds more dimension to the crisp topping, while granulated sugar is best for sweetening the filling. 
• Unsalted Butter. Using cold and cubed unsalted butter is essential for creating the perfect crisp topping. If you only have salted butter on hand, you can use that as a substitute and omit the ½ teaspoon of salt. 

How to Make a Berry Crisp

I love how quick this berry crisp comes together. Here’s how to make it:

Make the Crisp Topping. In a medium bowl, mix together all of the dry ingredients for the crisp topping. Add the cold, cubed butter on top and work it in with your hands, pressing it together with the dry ingredients until the mixture is crumbly and well-combined. 

Make the Berry Filling. In another large bowl, add the berries and sprinkle the rest of the ingredients (sugar, cornstarch, and cinnamon) on top. Mix together to coat the berries. 

Assemble the Crisp. Lightly grease a 9×13 baking dish and add the berry mixture in an even layer. Add the crisp topping on top in an even layer. 

Bake Until Golden. Bake the crisp at 375ºF (190ºC) for 35-40 minutes, or until the filling is bubbling and the crisp topping is lightly golden. 

Serve or Store. After baking, let the crisp sit for about 15 minutes before serving. It’s especially delicious topped with a scoop of vanilla ice cream! 

If you’d rather make this berry crisp ahead of time, you can let the crisp cool before covering with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days before serving. You can serve it cold, at room temperature, or warm it back up in the oven.

FAQ’s

What’s the Difference Between Crisp and Cobbler? The only real difference is the topping. Crisps have a streusel topping that usually contains oats and gets crunchy when baked. Cobbler is topped with more of a cakey biscuit. Both are delicious.

Should I Use Fresh or Frozen Berries? Either fresh or frozen berries work with this recipe! I like using frozen berries for convenience, especially since they can be used year-round. 

Can I Make Berry Crisp Ahead of Time? Yes. You can make the crisp topping ahead of time, or assemble and bake the entire crisp ahead. See the notes section of the recipe below for specifics.

This triple berry crisp is my go-to for an easy dessert that everyone loves. Let me know if you make it in the comments below (don’t forget to add a rating!) and feel free to tag @sugarandsparrowco on Instagram to show me a picture. I love to see what you create with my recipes!