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5 from 5 votes

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!
Course Dessert
Cuisine American
Keyword mixed berry crisp
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author Danielle


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.


Storage instructions: Leftover berry crisp can be stored in the fridge for up to five days. Reheat gently in the microwave or oven, if desired.