5.0 from 12 votes
Berry Crisp
Loaded with fresh (or frozen!) berries of your choosing, this berry crisp is incredibly simple and always a hit! My recipe takes just 15 minutes to prepare and can be made several days in advance. Recipe includes a how-to video!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 319 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Berry Layer
- 7 cups fresh or frozen mixed berries see note
- 1 Tablespoon lemon juice
- ¼ cup granulated sugar
- Pinch of table salt
- 3 Tablespoons all-purpose flour
Crisp topping
- ¾ cup + 2 Tablespoons all-purpose flour
- 1 cup old fashioned oats
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup unsalted butter cold
Instructions
- Preheat oven to 375F (190C) and lightly grease a 9x9” (23 x 23cm) square baking dish with butter. Set aside.
- In a large mixing bowl, combine berries, lemon juice, sugar, and salt and stir well.
- Sprinkle flour over the berries and use a spatula to gently stir to coat the entire mixture. Set aside and prepare the crisp topping.
Cup of Yum
Crisp topping
- In a separate large mixing bowl, whisk together flour, oats, sugar, baking soda, and salt.
- Use a pastry cutter to cut in the cold butter until the butter is well distributed through the mixture. This mixture will be very dry, once butter is in small pieces and mostly incorporated you can use your hands to pinch the dough together and create larger clumps if desired (be brief with your hands so you don’t warm the butter too much). When done the mixture should resemble coarse crumbs.
Assemble and bake
- Use a spatula to give the berry mixture a brief stir then pour evenly into prepared baking dish.
- Sprinkle streusel mixture evenly over the berry layer.
- Transfer to 375F (190C) preheated oven and bake, uncovered, for 45 minutes or until topping is lightly golden brown and mixture is bubbly.
- Allow to cool for at least 10-15 minutes in the pan. Serve warm, topped with vanilla ice cream if desired.
Notes
- I like to use an equal(ish) mix of blueberries, raspberries, blackberries, and quartered strawberries. Sliced peaches would also work well here if you'd like to toss a few of those in the mix as well. I personally don't thaw my berries if they are frozen, but you can if you prefer.
- Can be prepared up to 2 days in advance of assembling and serving. Place the berries in the baking dish, cover tightly, and refrigerate. Store the crisp topping separately in an airtight container in the refrigerator. Sprinkle the topping over the berry layer just before baking.
- Once cooled, cover and store in the refrigerator for up to 3 days. You may also tightly seal and freeze for up to 3 months (thaw overnight in the fridge before reheating/enjoying).
- To reheat you may either microwave or cover with foil and heat in a 350F (175C) oven until warmed through (about 15-25 minutes – remove foil for the last 5 minutes for a crispier topping).
Nutrition Information
Serving
1serving
Calories
319kcal
(16%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
145mg
(6%)
Potassium
131mg
(4%)
Fiber
5g
(20%)
Sugar
26g
(52%)
Vitamin A
417IU
(8%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 319
% Daily Value*
| Serving | 1serving | |
| Calories | 319kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 145mg | 6% |
| Potassium | 131mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.