This Berry Crisp recipe combines a mix of lightly sweetened fresh summer berries topped with a buttery layer of oats, coconut, and pecans.
Fruit crisp is a go to recipe for my family all year long and we especially love this summer version.A Favorite Summer Dessert Light and delicious, berry crisp is easy to make. Prep the topping ahead of time and store it in the freezer, when a craving hits, sprinkle it over fruit and bake. Enjoy fruit crisp warm or chilled. It’s delish fresh from the oven or the next day straight from the fridge; the topping stays crisp. Ingredients for Berry Crisp
Berries – Use a mix of fresh berries including strawberries, blueberries, blackberries and/or raspberries . No time for prep? Simply toss in a bag of frozen triple berry medley!
Streusel Topping – Mix and match the topping ingredients for more or less sweetness, switch pecans for walnuts and use your favorite gluten-free baking mix for the flour. For best results, use rolled oats instead of instant so they keep their firm texture in the topping.
Variations – Sprinkle on homemade granola or add a dash of pumpkin pie spice or homemade cinnamon sugar.
Berry crisp can be made with frozen berries. If baking frozen fruit, add 15 minutes of cooking time and add 1 additional tablespoon of flour.
If the topping starts to brown too soon, gently cover the dish with foil (don’t seal the foil, just lay it over top)
Serve with homemade no-churn vanilla ice cream, freshly whipped cream, or drizzle with rich caramel sauce or wicked hot fudge sauce.How to Store Berry Crisp Keep mixed berry crisp covered at room temperature for the first 24 hours, then transfer it to the refrigerator where it will stay fresh between 3 and 5 days. Freeze mixed berry crisp in an airtight freezer-safe container and defrost in the refrigerator overnight before reheating. Reheat covered at 350°F until warmed through. More Fruity Crisp Recipes
This yummy stresuel topping is a favorite over almost any kind of fruit.
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Mixed berry crisp is a delicious dessert bursting with the flavors of berries, topped with a crunchy and sweet crumble.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Preheat the oven to 375°F.
In a 2 quart baking dish combine berries, flour, lemon zest and sugar.
In a medium bowl, combine brown sugar, oats, coconut, butter, flour, chopped pecans if using, and cinnamon until well mixed. Sprinkle topping over berries.
Bake for 30 to 35 minutes or until the berries are hot and bubbling.
Cool for at least 10 minutes before serving. Serve with vanilla ice cream if desired.
*If baking frozen fruit, add 15 minutes cook time and add 1 tablespoon additional flour. If the topping starts to brown too soon, gently cover the dish with foil (don’t seal the foil, just lay it over top).
Make ahead. Prepare a double or triple bag of topping and freeze in individual bags. When a craving strikes, simply add fruit to a baking dish and sprinkle the topping right from frozen.
Calories: 336 | Carbohydrates: 59g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 156mg | Fiber: 6g | Sugar: 40g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Topping adapted from Better Homes & Gardens
About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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