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Home » Recipes » Food

Published: Dec 7, 2020, By: Melissa, Updated: Oct 16, 2023

Mixed Berry Crisp (with Frozen Berries)

Jump to Recipe

This berry crisp is made with frozen berries (or fresh) and simple ingredients. The perfect easy dessert for any occasion.

mixed berry crisp with ice cream

Why you will love this recipe

  • It tastes absolutely delicious and has the most amazing simple oat crumble topping.
  • This berry crisp is made with frozen mixed berries and pantry items that you probably already have on hand (oats, flour, brown sugar, and butter.)
  • It is really easy to make. I am a big fan of easy desserts that are made from frozen berries. If you have seen my recipe for triple berry shortbread tart, then you know I always have frozen berries in my freezer.
  • It is easily adaptable to use any fruit. This berry crisp is a mixed berry crisp recipe because I like an assortment of berries, flavors, and textures in my crisps. You can make this into any type of fruit crisp with frozen fruit you like or have on hand whether it is blackberries, blueberries, or strawberries.
berry crisp without ice cream

Ingredients you will need

There are only a few ingredients you will need to make this frozen berry crisp. Full recipe below:

  • Frozen mixed berries. This can be any mix of frozen berries you like.
  • Granulated and brown sugar
  • Flour
  • Old fashioned oats
  • Unsalted Butter
  • Lemon
  • Vanilla
  • Cinnamon
  • Corn starch (optional)
  • Kosher salt

How to make mixed berry crisp

This mixed berry crisp (berry crumble) is so easy to make. Making this berry crisp takes just a few steps and some light assembling that anyone can do!

If you prefer to work with fresh berries, nothing changes with the recipe. Here is what it looks like.

mixed berry crisp process shots

Step 1: Mix frozen berries with vanilla, granulated sugar corn starch, and lemon.

Step 2: Make your oat crumb topping by cutting butter into your flour, oats, brown sugar, salt, and cinnamon.

Step 3: Add the berries to the ramekins. You can also bake this up in a large 9 x 9 pan.

Step 4: Evenly distribute the oat crumble topping to the ramekins.

Faqs

Does berry crisp need to be refrigerated?

You can leave the berry crisp out for a bit but it is a good idea to refrigerate it covered if you have leftovers.

Can you make berry crisp ahead of time?

Berry crisps are great for make-ahead desserts. You can make it ahead of time fully baked or fully assembled. If you decide to fully bake it ahead of time, just place aluminum foil over the top and reheat in the oven on low heat until warmed through.

Making this for a crowd

This berry crisp recipe has been a lifesaver for me because it is the best dessert to make for a crowd since you can make large pans of it. This recipe will make enough to fill one 9x11 pan or four very large 8 ounce ramekins.

If you need to make this for even more people, you can just double or triple the recipe. I know from experience on this one as I use this for large events all the time! I have made multiple pans of this recipe and it is always eaten up.

For special occasions like the holidays, you can assemble all of the ingredients ahead of time. When ready, just bake it right before you are ready to eat it (see notes in the recipe below).

When we entertain with this crisp, we love making our lemon bars, chocolate cake and vanilla almond cake to go along with it for a festive feel.

berry crisp with ice cream

Toppings

This mixed berry crisp is totally fine all on its own right out of the oven but it never hurts to add a topping. My favorite toppings to add to this crisp are:

  • Vanilla Ice cream (especially when the crisps are still hot). Ice cream melting over a delicious crisp oat crumble topping is total heaven to me.
  • Whipped cream. For this, I give the crisp a few minutes to cool down then add it.
  • Powdered sugar. Because everything is prettier and tastier with powdered sugar.

More Dessert Inspiration

  • key lime tart
    Key Lime Tart (Authentic Recipe)
  • balsamic strawberries
    Strawberries with Balsamic Vinegar
  • Basil olive oil cake on the counter sliced up with a slice on a plate.
    Basil Olive Oil Cake With Sweet Whipped Cream
  • classic Philadelphia cheesecake recipe
    The Best Philadelphia Cheesecake
berry-crisp in bowl with ice cream on top
Print Recipe
5 from 5 votes

Mixed Berry Crisp with Frozen Berries (or Fresh)

This berry crisp is made with frozen berries (or fresh) and simple ingredients. The perfect easy dessert for any occasion.
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Servings: 8 people
Author: Melissa Oleary

Equipment

  • 8 (5 ounce) ramekins You can also use 4 large (8 ounce) ramekins or a 9x9 baking dish or a 9 inch pie plate

Ingredients

Berries

  • 24 ounces frozen mixed berries about 4 cups. If using fresh berries the amount is the same.
  • ¼ cup granulated sugar
  • 1 lemon juiced
  • 1 teaspoon corn starch optional. This will make the berries portion thicker
  • 1 teaspoon vanilla extract optional

Oat Crumble Topping

  • ½ cup unsalted butter cubed and chilled this is 1 stick of butter
  • ¾ cup flour
  • 1 cup old fashioned oats
  • ⅔ cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon kosher salt

Instructions

  • Pre-heat your oven to 375 degrees.
  • Grease a 9x9 baking dish (or 4 large ramekins, or 8 regular sized ramekins).
  • In a large bowl add frozen berries, lemon juice, corn starch, vanilla and sugar and mix well with a spoon then set aside.
    24 ounces frozen mixed berries, ¼ cup granulated sugar, 1 lemon juiced, 1 teaspoon corn starch, 1 teaspoon vanilla extract
  • In another large bowl, add flour, brown sugar, cinnamon, salt and oats.
    ¾ cup flour, 1 cup old fashioned oats, ⅔ cup light brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon kosher salt
  • Now add your chilled diced butter to the bowl and cut in the butter with a pastry cutter, a fork and knife or by rubbing the flour mixture and butter in your hands until it is the size of peas then set aside.
    ½ cup unsalted butter cubed and chilled
  • Place your ramekins or baking dish on to a sheet pan in case the berry juice bubbles over the side.
  • Evenly distribute your berries to your baking dish.
  • Now evenly spread this mixture over top of your berries.
  • Bake for about 45 minutes to 1 hour or until the berry juice is nice and bubbly and the top turns a light golden brown.
  • Let rest for 5 minutes.
  • Serve warm with whipped cream or ice cream.

Notes

 
To make individual crisps ahead of time:
 
Just assemble the crisp ingredients in a large bowl and keep in the refrigerator until you are ready to assemble. When you are ready to bake it, just evenly distribute your frozen berries into containers and then evenly distribute crumble topping over top. Bake as instructed and enjoy.
 
Storing the Crisps:
 
The mixed berry crisp can be stored in the refrigerator for up to 5 days. To re-heat, remove the crisp from the fridge and allow to come to room temperature. Place aluminum foil over the top of the crisp, place on a baking sheet and bake in a 350 degree oven for 15 minutes or until the juices begin bubbling.

Nutrition

Calories: 170kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 297mg | Potassium: 84mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutrition Values are estimates only.

See full nutrition disclaimer here

Tried the Recipe? We Would Love To Hear From You In The Comments Below!

Course :Dessert

Reader Interactions

Comments

    5 from 5 votes (4 ratings without comment)

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  1. Deanna says

    January 30, 2023 at 2:17 pm

    5 stars
    Love this berry crisp. I had some frozen berries that I needed to us up and made this berry crisp. It was so delicious!

    Reply
    • Melissa says

      January 30, 2023 at 2:48 pm

      I am so glad you enjoyed it!

      Reply

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I am so excited you are here. My name is Melissa and I started this recipe website to share easy recipes that I have been cooking for years. I have written hundreds of easy recipes that are tested and perfected. Some of the recipes I learned during my years of working in restaurants, some from owning my own food company, and others from friends and traveling.

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