Berry Crisp

In this recipe for homemade berry crisp, a sweet, mixed berry filling is topped with a crumbly mixture of brown sugar, oats and cinnamon and baked until crisp and golden on top. The center of this berry crisp is slightly sweet and gooey and pairs perfectly with a scoop of vanilla ice cream. 

Best Berry Crisp Recipe

It’s here! It’s here! After months of empty promises, my recipe for our family’ favorite oh-so-easy but oh-my-gosh-so-good berry crisp is finally here! On the blog! Before your very eyes!

While ice cream will forever and always be my all-time favorite food, my favorite dessert in the entire universe is ice cream topped with something warm and sweet. (Ahem, berry crisp.)

Cinnamon-sweet hot oatmeal apple crisp, warm-out-of-the-oven Corn Flake chocolate chip cookies, perfectly chocolaty chocolate chip almond butter bars — they all taste better with a cold and creamy scoop of ice cream.

And then there’s this berry crisp. In the words of Uncle Jesse, haaaave mercy. It combines sweet and tart berries (any kind you like!) with the perfect amount of sweetness from caramel-y brown sugar and traditional white sugar with the chewiness of oats and the mouth-watering richness we all know and love that can only come from butter. The short version: It’s really good. And it’s even better when served with ice cream. (But you already knew that.) 

If you’ve never made berry crisp before, the time has come to change that ASAP. So what makes berry crisp so good? It’s the most delicious dessert that’s easy to make with a plethora of plump berries — fresh berries or frozen berries — and the fruit is topped with a buttery, crumbly oat topping you’ll want to eat straight out of the bowl. But try not to eat all of it before you bake it as it’s basically the best part of the crisp!

Once you have your berries and your topping prepped, all you have to do is combine the topping, layer the ingredients, and bake! In no time you’ll be pulling the most deliciously crisp and golden berry crisp out of the oven. It’s a must-make recipe year-round but especially delicious during the spring and summer months when berries are in season. (We love making it on Easter or over the Fourth of July with a haul of freshly picked blackberries!)

There are endless variations of crip recipes out there (hello, oatmeal apple crisp), and while I will never say “no” to any fruit-filled crisp someone puts in front of me, this easy berry crisp is a great one because the berries add a little tartness you may not find in other recipes, especially if you use mostly blackberries or blueberries. So let’s make it! 

Recipe for Berry Crisp 

Most crisps feature a simple fruit filling topped with an oat crumble. However, I strongly prefer to add a bottom layer of oat crumble in addition to the crisp topping as it gives the crisp a doughy layer that’s absolutely irresistible. This delicious berry crisp makes enough to feed a crowd and is incredible on its own but even better when topped with vanilla ice cream or a dollop of whipped cream. Serve it for everything from backyard barbecues, holiday parties, or weeknight treats! 

Ingredients 

To make this recipe for berry crisp, you’ll need the following ingredients: 

• Berries: I love to use frozen berries because they’re less expensive and work just as well as fresh berries but if you have a ton of fresh berries on hand after a berry-picking adventure, this recipe is a great way to use them up! Use any combination of berries you like best including strawberries, blueberries, blackberries and raspberries. 
• Butter: Make sure to use room temperature not melted butter as you’ll want to make sure you have large pieces of crumbly topping. Salted butter or unsalted butter both work well in this recipe!
• Flour: Regular all-purpose flour helps the topping clump, creating the crumbly consistency we want. If needed, feel free to use a 1:1 gluten-free baking flour to keep this fruit crisp gluten-free.
• Old-fashioned oats: A must-have for any crisp topping! Look for certified gluten-free oats if you need to keep this recipe gluten-free.
• Sugar: A combination of granulated sugar and brown sugar sweetens the crumble mixture, keeping it moist, and adding a subtle caramel-like taste.
• Salt: Just a pinch helps enhance the flavor of the rest of the ingredients.
• Cinnamon: This adds warmth to the oat mixture, enhancing its depth. 

How to Make Berry Crisp 

Step 1 

Preheat your oven to 350 degrees. Then, spray an 8×8 baking dish with cooking spray, or lightly coat it with butter. 

Step 2

Combine the butter, flour, oats, brown sugar, granulated sugar, cinnamon, and salt in a large bowl. Use a fork or pastry cutter to mash the butter, mixing it evenly into the ingredients. (Honestly, I just use my hands for this part!) Continue to combine everything until you have a crumbly mixture. 

Step 3 

Pour ⅓ of the crumb mixture into the bottom of the prepared baking dish. Then, sprinkle the berries evenly on top. 

Step 4

Top the berry layer with the remaining oat mixture, and bake for 45 minutes or until the topping is golden brown.

Allow your berry crisp to cool for 5 minutes. 

Step 5

Top your mixed berry crisp with vanilla ice cream, if desired, and enjoy warm! 

Make Ahead Options 

I love to prepare this recipe ahead of time and bake it just before serving! To do so, layer all the ingredients in a baking dish as instructed in the recipe. Then, wrap it tightly with plastic wrap, and transfer the crisp to the fridge.

When you’re ready to serve, bake your crisp at  350 degrees, adding a few minutes (1oish) as needed for the filling to heat through and the topping to brown. 

How to Store 

This berry crisp recipe is best served right away while it’s still warm! However, on the off-chance you happen to have leftovers, you can store them at room temperature for up to 2 days or in the fridge for up to 5 days. 

To keep your crisp fresh, wrap the baking dish tightly with plastic wrap followed by aluminum foil. Or, carefully transfer leftovers to a freezer-safe container. 

When you’re ready to eat, reheat leftovers in the oven at 350 degrees just until heated through. If the top starts to brown too quickly, cover the crisp with foil, and continue to bake. Alternatively, you can warm individual portions in 30-second increments in the microwave. 

FAQs

How do I prevent my berry crisp from becoming runny? 

If using frozen berries, make sure to drain off as much excess liquid as possible. Or, if you notice that your fresh berries are extra juicy, feel free to stir up to a tablespoon of cornstarch into the filling before baking. This will absorb the excess liquid as the crisp bakes, creating a thicker filling and preventing it from becoming runny. 

Can I freeze the baked crisp? 

Yes! Allow it to cool completely. Then, transfer it to a freezer-safe container, and freeze for up to 3 months. To serve, thaw your crisp in the fridge overnight, and warm it in the oven at 350 degrees for 20-25 minutes or until heated through. 

Berry Crisp

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