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Easy Berry Crisp Recipe

Juicy mixed berries baked under a golden, buttery oat crumble. Use fresh or frozen berries—no need to thaw—for a quick, crowd-pleasing dessert ready in under an hour.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 6 cup mixed berries fresh or frozen; if frozen, do not thaw
  • 0.5 cup granulated sugar for the filling
  • 2 tablespoon cornstarch for the filling
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon fine sea salt for the filling
  • 1 cup old-fashioned rolled oats for the topping
  • 0.75 cup all-purpose flour for the topping
  • 0.5 cup light brown sugar packed; for the topping
  • 1 teaspoon ground cinnamon for the topping
  • 0.25 teaspoon fine sea salt for the topping
  • 0.5 cup unsalted butter melted; for the topping
  • 0.5 cup chopped pecans optional; for the topping

Instructions

Preparation Steps

  • Preheat oven to 350°F. Lightly grease a 9-inch square baking dish or similar.
  • Make the filling: In a large bowl, toss berries with granulated sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated.
  • Transfer the berry mixture to the prepared baking dish and spread into an even layer.
  • Make the topping: In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and mix until clumps form. Fold in pecans if using.
  • Sprinkle the oat topping evenly over the berries, leaving a few gaps for steam to escape.
  • Bake for 35 to 40 minutes, until the topping is golden and the filling is bubbling around the edges and thickened.
  • Cool for 10 to 15 minutes to set. Serve warm with vanilla ice cream or whipped cream.

Notes

For sweeter berries, reduce the filling sugar to 0.33 cup. To make gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend. Leftovers keep covered in the refrigerator for up to 3 days; reheat at 300°F for 10 minutes to re-crisp.