With just a few ingredients, including frozen or fresh mixed berries, you can bake up a delicious (low added sugar) Berry Crisp recipe bursting with fruit goodness. Add some ice cream or whipped cream for a final touch.
There are few desserts as easy and as rewarding to me to make than a berry crisp. The sweet fruit in this recipe hardly needs any additional ingredients (or sweetener!) to taste delicious. And the granola-like topping adds just enough of a texture contrast to make the whole dessert sing.
I love to make this crisp recipe—with blueberries, raspberries, and blackberries—because it’s so easy and because it works so well with frozen fruit. You don’t need to have any special ingredients on hand and it’s perfect to make ahead.
You can bake this crisp in the morning of the day that you plan to serve it. Just cover it with foil once it cools and let it sit at room temperature. It’s delicious as a dessert paired with whipped cream or vanilla ice cream, or is yummy for breakfast with yogurt.
(You may also like my Favorite Strawberry Recipes, Strawberry Applesauce, or my Strawberry Banana Bread.)
Table of Contents
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Ingredients You Need
To make this berry fruit crisp, you’ll need the following ingredients on hand and ready to go.
- Frozen mixed berries: Using frozen berries ensures that this recipe is super easy to pull together. You can also use fresh berries if you prefer.
- Rolled oats: Old-fashioned oats give the crisp the classic topping texture that you expect, so we use them here.
- Flour: Either all-purpose or whole wheat flour works fine in this recipe so you can use what you have on hand.
- Cinnamon: A little cinnamon enhances the flavor of the crisp topping and pairs nicely with the fruit.
- Unsalted butter: Melted butter helps the crisp hold together and bake up with a firm, slightly crisp texture.
- Plain yogurt: I use regular yogurt, but Greek would work, too, as a way to add additional moisture to the crisp topping. (You can also use additional butter instead if desired or needed for a food allergy.)
Step-by-Step Instructions
Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of this post for the full recipe.
Step 1. Gather your ingredients. I like the berry medley from Trader Joe’s but a similar frozen mixture works too.
Step 2. Grease a baking pan and place berries in it. Sprinkle with sugar.
Step 3. Add the ingredients for the topping to a large bowl. Mix together.
Step 4. Sprinkle topping over the fruit, breaking up into smaller pieces to cover.
TIP: Use your hands to spread the topping over the fruit for even coverage.
Frequently Asked Questions
If the berries that you use are extra juicy, it might make for a runny filling.
Either place an individual serving in the microwave for about 45 seconds, or place into a preheated 350F oven for about 8-10 minutes.
Yes! You can use fresh fruit if you prefer, in an equal amount.
Serving Suggestions
The classic pairing with berry crisp is vanilla ice cream or whipped cream, though I do admit to loving the leftovers for breakfast with plain whole milk yogurt. You can also serve it plain, as is, which is delicious, too.
How to Store
Store any leftover berry crisp, covered, at room temperature for up to 24 hours or in the fridge for up to 5 days. It can be warmed slightly before serving.
Best Tips for Success
- Use melted coconut oil in place of the butter if needed to make this dairy-free.
- Use certified gluten-free oats and gluten-free cup for cup flour as desired to make this gluten-free..
- You can use fresh fruit if you prefer, in an equal amount.
- Take care to mix the topping thoroughly, but to not knead it which could make it a little chewy.
- If you have more berries, try my Blueberry Yogurt Cake, Blueberry Yogurt Muffins, and Blueberry Banana Smoothie.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Easy Berry Crisp Recipe
Ingredients
- 6 cups mixed frozen berries
- 3 tablespoons sugar (divided)
- 1 cup rolled oats
- ¼ cup whole wheat flour
- ¼ cup plain whole milk yogurt
- 2 tablespoons butter (cut into small cubes)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 F. Grease a 2-quart baking dish or 9-inch pie plate with nonstick spray.
- Place berries into the baking dish and sprinkle with 1 tablespoon sugar.
- In a medium bowl, stir together the oats, flour, remaining sugar, yogurt, butter, cinnamon, and vanilla. You may need to use your (clean) hands to get the mixture well incorporated, but don’t overmix.
- Sprinkle over crisp, breaking up into smaller pieces to cover. over crisp, smoothing to cover evenly.
- Bake for 35-40 minutes or until the top is golden and the fruit is bubbly. Serve warm with whipped cream or ice cream if desired.
Notes
- Store any leftovers, covered, at room temperature for up to 24 hours or in the fridge for up to 3 days.
- Use melted coconut oil in place of the butter if needed.
- Use certified gluten-free oats as desired.
- You can use fresh fruit if you prefer.
- Take care to mix the topping thoroughly, but to not knead it which could make it a little chewy.
Nutrition
This post was first published July 2018.
I think there’s something up with instruction #4 – the last sentence doesn’t make sense?
Hi! This was delicious. I used Greek yogurt instead of plain yogurt and so I think it made the topping kind of glop together and hard to spread out over the fruit. But still excellent. Do you think this is why it wasn’t too loose to spread it over everything?
Thanks!
Yes, that would have made the topping a little thicker.
I used greek yogurt too and also had a really thick topping. Do you think using maple syrup instead of sugar will help to add more liquid or would it make it more gloopy?
Would cherries go well mixed in with the berries? Have a bunch on hand that need to be used up.
Sure thing! We used some when we made it yesterday.
Anyone tried adding strawberries? I can’t have blueberries
That would work fine
Great! I squeezed 1/2 lemon on top of berries because I had it on hand and other recipes have called for it. I used Splenda and Almond Flour instead of Sugar and Whole Wheat flour. Surprisingly satisfying. It did have a lot of juice in the bottom I was worried would make the crust soggy when it fell in it, so I drained it out.
Does this freeze well?
Yes! Just cover/wrap tightly and freeze after it’s cooled. Thaw at room temperature or warm slightly to serve.
This looks delicious! We try to avoid refined sugar – any way this could be made with maple syrup?
Sure you could use maple syrup or coconut sugar if you prefer!
Great, thank you! Also, when does the butter go in? I can’t find it in the instruction list.