An easy mixed berry crisp that’s made with frozen berries so that you can enjoy it all year long. This crisp is perfect served with a huge scoop of ice cream!
I feel like crisps tend to be a dessert most people enjoy during the warmer months. But you know what? I love fruit crisps and think they should be enjoyed all year long.
So my little secret to be able to do that is to use frozen fruit. Honestly, no one can ever tell the difference. Plus, frozen fruit is a lot easier and cheaper than buying fresh berries.
The great thing about this frozen berry crisp recipe is that you only need just a few ingredients to make it. It’s so easy that I usually have it ready by the time my oven is preheated. Fruit crisp for the win!
You likely have everything you need to make this berry crisp with frozen berries! Here’s what goes into this recipe:
- All-purpose flour: Is added to the crisp topping for structure and to the filling to thicken it up.
- Sugar: I used brown sugar in the topping for sweetness and flavor, and granulated sugar to the filling to sweeten things up.
- Cinnamon: Pairs perfectly with the mixed berries. Add more or less, to taste.
- Salt: Balances out the sweetness of the dish.
- Butter: Use unsalted butter since the amount of salt can vary between brands. If using salted butter, omit the salt called for in the recipe.
- Oats: You’ll want to use rolled oats for the topping, which are also called old-fashioned oats.
- Mixed berries: Fresh or frozen berries work. Use any berries you’d like.
How to Make a Mixed Berry Crisp
When making crisps, I like to start with the topping first. For the topping, you’ll need the flour, oats, brown sugar, cinnamon, salt, and butter.
A little tip when making the topping: whisk the dry ingredients together first (minus the oats). Then, cut in your cold butter and stir in the oats at the end so you don’t chop them up into tiny pieces. The topping literally takes 5 minutes to throw together, it’s almost too easy.
And then comes the fruit filling on the bottom. For the filling, you’ll just need some frozen mixed berries, sugar, and a little flour to help thicken it. You can use any type of berries, like strawberries, blueberries, blackberries, or raspberries.
The crisp takes about 40 minutes in the oven, which is really the hardest part about making this recipe. I suggest letting it cool for just a bit, then serving it with a big scoop of ice cream or whipped cream.
Should I Use Fresh or Frozen Fruit?
Either will work! If using frozen fruit, there’s no need to thaw it before making the crisp filling.
- I prefer using rolled oats in the berry crisp topping, but if you only have quick oats on hand go ahead and use them.
- If you’d like to double the recipe, you’ll need to bake it in a 9×13-inch pan.
- If making the crisp in individual ramekins, you’ll need to bake them for roughly 20 minutes.
More Easy Fruit Crisp Recipes!
Mixed Berry Crisp
For the topping:
- 1/2 cup (65 grams) all-purpose flour (spooned & leveled)
- 3/4 cup (150 grams) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter , cubed into small pieces
- 1 cup (100 grams) old-fashioned rolled oats
For the filling:
- 5 cups (700 grams) mixed berries , frozen or fresh
- 1/3 cup (65 grams) granulated sugar
- 1/4 cup (31 grams) all-purpose flour (spooned & leveled)
- Preheat oven to 350°F. Spray a 9-inch round pie plate with nonstick cooking spray and set aside.
To make the topping:
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add in the cold cubed pieces of butter and cut into the mixture with a pastry cutter (or two forks) until you have small pea sized crumbs. Stir in the rolled oats and set aside.
To make the filling:
- In a separate large mixing bowl, add the berries, sugar, and flour and mix until all of the berries are well coated. Pour the mixture into the prepared pie plate and spread it around into one even layer. Sprinkle the topping evenly over the fruit.
- Bake at 350°F for 40-45 minutes or until the filling is bubbly and the topping is lightly golden brown. Remove from the oven and transfer to a wire rack to cool slightly before serving.