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Berry Crisp Recipe
This quick and easy Mixed Berry Crisp recipe is the perfect last-minute pantry dessert. Use any fresh or frozen berries and top the filling with an easy oat crumble!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8 servings
Calories: 364 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Crisp Topping:
- ¾ cup all-purpose flour (90g)
- ¾ cup packed light brown sugar (165g)
- ¾ cup rolled oats (or quick-cooking) (70g)
- 2 teaspoons ground cinnamon
- ½ cup cold unsalted butter cubed (113g)
For the Berry Filling:
- 6 cups mixed berries (830g), such as blackberries, raspberries and blueberries
- 1 tablespoon lemon juice
- ⅓ cup granulated sugar (66g)
- ⅓ cup all-purpose flour (40g)
Instructions
For the Topping:
- Preheat the oven to 350°F.
- In a medium bowl, stir together the flour, brown sugar, oats, and cinnamon. Using a pastry blender or a fork, cut the butter into the oat mixture until crumbly. Then, squeeze the mixture into larger clumps using your fingers, until all of the flour mixture is worked into the butter.
- Refrigerate until ready to use.
Cup of Yum
For the Filling:
- Rinse the berries and drain them thoroughly. Place them in a large bowl. Drizzle the lemon juice over top, then sprinkle with the sugar and flour. Fold together gently to coat.
- Transfer the filling to a greased 2-quart or 9x9-inch square baking dish.
- Scatter the crisp topping evenly over top. Bake for 50 to 55 minutes, tenting after about 30 minutes if the topping browns too quickly, until golden brown and bubbly all over.
- Let cool slightly, then serve scoops with vanilla ice cream.
Notes
- Add a pinch of salt to both the filling and topping to help balance the sweetness and acidity of the berries, if desired. Or, use salted butter in the topping!
- If using frozen berries, there is no need to thaw the berries, though you will need to add an additional 1 tablespoon of flour as the frozen berries will likely release more juice. Bake for an additional 10 minutes to account for the cold filling. (With the longer bake time, it’s important to tent the crisp after 30 minutes in the oven so that the topping doesn’t brown too much!)
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
61g
(20%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
9mg
(0%)
Potassium
143mg
(4%)
Fiber
5g
(20%)
Sugar
38g
(76%)
Vitamin A
410IU
(8%)
Vitamin C
4mg
(4%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 9mg | 0% |
| Potassium | 143mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 38g | 76% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.