This Berry Crisp (also called Berry Crumble) is simple to make using a mix of frozen raspberries, blueberries, and blackberries, topped with a buttery brown sugar and oat crumble.
Love fruit crisps? Try similar desserts such as strawberry crumble, peach crisp, or a classic apple crumble for variety.
Recipe Features
This berry crisp is a go-to when you want an easy, comforting dessert. Highlights include:
- Frozen Berry Filling – Using frozen berries makes this dessert available year-round without extra prep.
- Streusel Topping – A sweet, buttery oat crumble adds crunch and flavor, and it’s quick to make by hand.
- Warm Dessert – Serve it warm straight from the oven, ideally with a scoop of vanilla ice cream.
Recipe Testing Notes
I often keep a large bag of frozen mixed berries in the freezer, which inspired this recipe. Using frozen fruit in a crisp required a few adjustments compared with fresh fruit to get the filling texture right and to keep the topping from sinking.
After testing, I settled on proportions and techniques that produce a filling that thickens without turning gummy and a topping that browns and stays crisp. The method below reflects those refinements so you can get consistent results.
For the Berry Filling
To keep the recipe quick and simple I use the berries frozen and do not thaw them fully. They will soften slightly while you prepare the topping, which helps the sugar and thickener incorporate.
Note: Exact ingredient amounts and the full printable recipe are included in the recipe card below.
- In a large bowl, combine the frozen berries, sugar, cornstarch, and lemon juice.
- Stir to coat, then set aside so the sugar can dissolve and the fruit can thaw slightly.
For the Crumb Topping
The easiest way to make the crumb topping is with your fingers; a fork or pastry blender works too but takes more effort. Cold butter cut into thin pieces incorporates faster.
- In a bowl combine oats, flour, brown sugar, granulated sugar, salt, cinnamon, and butter.
- Use your fingers to squeeze the mixture until it starts to clump and no longer looks dry.
Pro tip: Slice the butter thinly before mixing to speed up incorporation.
Assemble and Bake the Berry Crumble
Layer the filling and the crumb topping, then bake until the topping is golden and the fruit bubbles around the edges.
- Pour the fruit mixture into a lightly greased 9-inch deep pie dish or a 9×9-inch square baking dish.
- Sprinkle and gently press clumps of the crumb topping over the fruit. For larger crumbs squeeze clusters together; rub between fingers for finer crumbs.
- Bake at 350°F for 45–50 minutes, until the topping is golden and the filling bubbles at the edges. The center may look slightly loose but will thicken as it cools.
Serving and Storage
- Rest: Wait 10–15 minutes before serving so the filling can cool and thicken.
- Serve: Delicious plain or topped with vanilla ice cream or whipped cream.
- Store: Cover tightly and keep at room temperature for 2–3 days or refrigerate for 4–5 days.
- Reheat: Warm a serving in the microwave for 30–60 seconds, or reheat the whole dish in a 350°F oven for 15–20 minutes.
- Freeze: Freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating.
Notes and Tips
- Fresh vs. Frozen: Fresh berries work in the same quantities and produce a more even texture; fresh fruit may shorten bake time to about 30–40 minutes.
- Measuring: Use whole, good-quality frozen berries when possible and weigh them for best accuracy.
If you make this recipe, please leave a rating and review in the comments. Thanks!
Berry Crisp
Ingredients
Berry Filling:
- 4 cups (560 g) frozen berries, about 18 ounces
- ⅓ cup (68 g) granulated sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
Crumb Topping:
- 1 cup (80 g) old fashioned oats
- 1 cup (120 g) all-purpose flour
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 10 Tbsp (141 g) unsalted butter, cold, cut into thin pieces
Instructions
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Preheat oven to 350°F. Lightly grease a 9-inch round deep pie dish or a similar 9×9-inch square baking dish.
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In a large bowl, combine the frozen berries, sugar, cornstarch, and lemon juice. Stir to coat and set aside to let the sugar dissolve and fruit thaw slightly.
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In a separate bowl combine oats, flour, brown sugar, granulated sugar, salt, cinnamon, and butter. Use your fingers to rub and squeeze the mixture until it clumps.
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Pour the fruit mixture into the prepared pan and evenly scatter the crumb topping over the fruit.
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Bake at 350°F for 45–50 minutes, until the topping is golden and filling bubbles at the edges.
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Let rest 10–15 minutes before serving so the filling can thicken. Serve with vanilla ice cream if you like.
Notes
- Berry blend: A mix of raspberries, blueberries, and blackberries works well. You can use similar frozen blends sold in bulk at many stores.
- Fresh fruit: Use the same quantities but expect a shorter bake time (about 30–40 minutes).
- To Store: Cover and keep at room temperature for 2–3 days or refrigerate for 4–5 days.
- To Reheat: Microwave a serving 30–60 seconds or reheat the whole dish in a 350°F oven for 15–20 minutes.
- To Freeze: Freeze in an airtight container up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition
Disclaimer: Nutritional values are estimates only.
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