Mixed Berry Crisp
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.
This looks so good! How about frozen sour cherries?
Hi, Mary! It may work with frozen cherries, but I haven’t tried it yet. You may need to increase the sugar in the filling a bit if you’re using sour cherries though.
I just made yr choc cookie cups with peppermint frosting
Amazing they all disappeared that quick and enjoyed by everyone
Thanks for yr recipes really look forward to them.
In Australia ??
I’m so glad to hear that everyone enjoyed the cookie cups, Helen! Thanks for taking the time to stop by and comment 🙂
I made this for a Memorial Day potluck lunch. My sister-in-law, who has a serious Sweet Tooth and has enjoyed many of the desserts I have made over the years, told me this was her favorite dessert yet.
That is so wonderful to hear, Claire! So glad your sister in law enjoyed the crisp 🙂
How many servings does this yield?
Hi, Nancie! It will serve about 6-8 people.
Dear can i make it in individual serving mold? and for how long should i keep it in the oven? Many thx
That would be fine. I’m unsure of the baking time, since it will vary depending on the size of your molds/ramekins. I would guess maybe between 20-30 minutes depending on the size.
I’m making it right now and there is no way I can fit it all into a one 9 inch round pie plate. I added berries and was able to make two 9 inch pie plates out of this recipe. Just wondering if you meant 2 plates ?
Hi, Anna! I just use one 9-inch pie plate for this recipe. My pie plates are 1.5 inches deep, was yours about the same? It seems like a lot, but the berries do cook down as the mixture bakes in the oven. It should be just fine to split it between two dishes though, just reduce the baking time some if needed.
It turned out amazing and I was able to share it with my neighbor 🙂 Tank you! I’ll be making it again very soon, so easy and delisious! I’ll just use a bigger pan next time, I must have a really shallow pie pans 🙂
Glad to hear it turned out great, Anna!
This dessert was DELICIOUS!! I did double the topping, but didn’t use it all. All the different berries and buttery crisp topping were out of this world! Thanks Danielle!
So glad you liked the crisp, Maureen!
If I use frozen berries, should I thaw and drain them prior to measuring the berries? I am concerned that if I use the berries frozen, it will create a lot more liquid as the berries thaw during the baking process.
I just add them frozen and I don’t find the crisp to be too liquidy once it’s baked. If you’re worried about it though, it would be fine to thaw and drain them first.
Made it and loved it with a combo of fresh berries and frozen blueberries….
Can you make it before and then just pop in the oven?
I wouldn’t suggest making the fruit filling ahead of time, it may be a bit too juicy if you let it sit for too long before baking it. You can prep the topping ahead of time and then just assemble the crisp and bake it.
I made this with leftover berries from yesterday. I added 1/2 tsp of almond extract to the berry mixture. It was delish! Thanks!!
Living in Germany I’ve noticed how using your metric measurements don’t equate. I ended up with more of a solid mass than having a breadcrumb texture so I’m improvising as I’m going along at the moment.
Your metric measurements stay the same regardless of how many servings I want to make, perhaps just keep the American ones and that won’t be so confusing.
Still looking forward to trying it out though.
I’m not quite sure what you mean that they don’t equate? I measure all ingredients with US cups or measuring spoons and then weigh them to ensure they are correct.
Why no nutritional informations? Sorry, but recipes without that are useless to me.
I don’t include nutritional information very often since it can vary a little based on which brands/products you use. I would suggest using an app or website like My Fitness Pal to get an accurate estimate.
This looks yummy! Would one minute oats work?
That would be fine!
Hi, Danielle, I just wanted to thank you for this recipe. This is the first one of yours that I have tried. I live outside of the U.S. and don’t have access to a lot. The only frozen berries I had here at the time was blueberries. So, that is what I used. It turned out great. I don’t like super sweet anything and this had just the right amount of sweetness. I served it when we had visitors and it was a hit to all. Even my honey, who loves super sweet, loved this recipe. Thanks again!
So happy to hear that, Darlene! Thank you!
I literally make this every week right now I added mangoes to the berries love it with sea salt caramel ice cream on top thank you for this recipe 🙂
So delicious! I’m usually not so much a dessert person however this has the perfect amount of sweetness. Obviously my family agrees because I have one cooling now that I just checked on and somehow half of it had magically disappeared! I’ll be making this again often!
Looks great. Could I use for a 9×13 pan?
I would probably use a 9-inch square pan or 11×7 for this recipe.
I made this for the first time a few weeks ago. My daughter said it was the best desert I’ve ever made, and I do my fair share of baking ! I added a couple apples (cut into small chunks) just to use them up. Next, I’m teaching my daughter how to make it herself.
I made this with fresh blueberries and strawberries. It was super delicious with a scoop of ice cream! Thanks such for the great recipe!
Could I double this and use a 13×9 pan?
I think that would be fine. If you have a little extra filling and topping, you could use it to make mini crisps in ramekins.
Yummy ? Easy to make best crisp ever THANKS
My daughter just gave me a 9 ” round glass pan that this recipe fit in perfectly. Finally a recipe that doesn’t include cornstarch! I substituted plant butter and it turned out great! Thank you for including gram measurements. I used frozen fruit that included sliced apples, blueberries and strawberries. Thank you again.
This was very very good, thank you! I bought a huge bag of frozen mixed berries that were for a different purpose that most of them ended up in this recipe!
This is so good! I used Bob’s Red Mill gluten free quick oatmeal and King Arthur gluten free All Purpose flour. Since I live alone, I have been eating this for a while. While I am not complaining about that(?) , I am wondering if I can make this and freeze it for a time when I have company or a church potluck. Thank you!
I haven’t tried freezing it, but I think it would probably be fine!
This is such a convenient dessert to make! Using a bag of frozen fruit makes it so easy. And, my husband loves it with a scoop of ice cream! When I heard him bragging on it, I knew I had a keeper!
Can this be frozen after baking?
I think that would be fine, I would just let it cool completely first.
This was so easy ! And it was delicious! My family is begging for more . I also made home made ice cream to go with it ! This is a recipe I will be keeping in my favorite cookbook! ( if a recipe is a win I print it out and put in my go to cook book ! )
I have recently become disabled and my DH (darling husband) of 53 years has become the chef in the house. I’ve been making berry crisp for years but each time it turned out different – could it be because I use my hands to measure instead of a measuring cup? I’ve never stopped to take the time to write down the measurements and his hands are much bigger than mine so telling him a small handful of flour, a big handful of brown sugar, well you get the idea. Thanks for this wonderful recipe. I think it’s going to be his favorite to make!
Even small changes in measurements can make a big difference when you’re baking, so that could definitely be why. Measuring with either cups/food scale each time will definitely help it be more consistent 🙂
The Mixed Berry Crisp is so good and easy to make! I keep frozen berries on hand and this desert is a go to when we have company ..