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berry crisp recipe with vanilla ice cream
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Mixed Berry Crisp

Delicious mixed berry filling with buttery oat topping, best served warm with a scoop of vanilla ice cream. It's the perfect easy summer dessert!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings 14 servings

Ingredients

Crisp Topping

  • 2 Cups (265g) all purpose flour
  • 1 1/3 Cups (155g) old-fashioned rolled oats
  • 1 Cup (200g) packed brown sugar light or dark
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 Cup (226g) unsalted butter, cold and cubed

Berry Filling

  • 7 1/2 Cups (940g) mixed berries fresh or frozen
  • 1/3 Cup (67g) granulated sugar
  • 1 1/2 Tbsp cornstarch
  • 1 tsp cinnamon

Instructions

Make the Crisp Topping

  • Preheat the oven to 375ºF (190ºC) and lightly grease a 9x13 pan.
  • In a medium bowl, combine the the flour, oats, brown sugar, salt and cinnamon. Add the cold cubed butter and cut it into the dry ingredients using your hands or a pastry cutter. Then, squeeze the ingredients together with your hands until the mixture is crumbly and well-combined. Set aside.

Make the Berry Filling & Assemble

  • In another large bowl, add the mixed berries. Sprinkle the sugar, cornstarch, and cinnamon on top, then fold together with a rubber spatula to coat the berries.
  • Add the berry filling into the greased baking dish and spread into an even layer. Add the crisp topping on top in an even layer, then bake for 35-40 minutes or until the berry filling is bubbling and the crisp topping is lightly golden.
  • Let the crisp cool for about 15 minutes before serving warm with a scoop of vanilla ice cream, if desired.

Notes

Make it GF: substitute the all-purpose flour with GF all-purpose flour
Make it Vegan: substitute the unsalted butter with an equivalent amount of vegan butter (the sticks are best). 
Make Ahead Tips:
  1. The crisp topping can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. 
  2. The baked crisp can be made ahead and stored in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days. 
  3. Store leftovers in the refrigerator in an airtight container for up to 7 days. If you baked the crisp ahead of time, deduct this time by the amount of days you baked ahead.