Mixed Berry Crisp

Name: Mixed Berry Crisp
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 5 cups mixed berries; ¼ cup granulated sugar; 1 tablespoon cornstarch; ½ teaspoon cinnamon; 1 cup all-purpose flour; ¾ cup rolled oats; ½ cup brown sugar; ¼ teaspoon salt; ½ cup unsalted butter; vanilla ice cream

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5.0

837 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
299 kcal
Course
Dessert
Cuisine
American

Mixed Berry Crisp

Xia Schmidt

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This Mixed Berry Crisp is an easy dessert everyone will love! It's made with strawberries, blueberries and blackberries, then topped with a buttery crumble!

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Ingredients

Servings

Filling

5 cups mixed berries
¼ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon cinnamon

Streusel Topping

1 cup all-purpose flour
¾ cup rolled oats
½ cup brown sugar packed, light or dark
¼ teaspoon salt
½ cup unsalted butter diced, cold
vanilla ice cream for serving

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Instructions

Preheat oven to 375°F. Grease an 8-inch square baking dish or 7-inch x 11-inch baking dish.
Place the mixed berries into the greased baking dish; sprinkle sugar, corn starch and cinnamon on top and set aside.
In a small bowl, combine the oats, flour, brown sugar and salt. Use your hands to combine the cold butter and the dry streusel topping ingredients until mixture resembles coarse crumbs. Sprinkle the crisp/streusel mixture over berry mixture.
Bake until the crisp topping is lightly brown, and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of ice cream, if desired.

Equipments used:

Notes

Storage: Store the cooled mixed berry crisp leftovers in an airtight container. They will last about 7 days in the fridge. Serve cold, at room temperature, or re-warmed in the microwave or oven.
Make ahead: You can make the crisp topping in advance. Store in the fridge for up to 3 days or freeze for up to a month.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of granulated sugar, you can use coconut sugar, honey or maple syrup
To make it vegan, use vegan butter or coconut oil
To make this gluten-free, use an all-purpose gluten-free flour mix and gluten free rolled oats. Do not substitute only almond flour or only coconut flour.
If you don't have cornstarch for the filling, substitute it with all purpose flour.

Nutrition Information

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Calories 299kcal (15%) Carbohydrates 56g (19%) Protein 3.4g (7%) Fat 8.4g (13%) Saturated Fat 4.9g (25%) Cholesterol 20.4mg (7%) Sodium 238.1mg (10%) Fiber 4.1g (16%) Sugar 32.6g (65%)