Mixed berry crisp is a colorful combination of fruit with a crunchy oat topping. These smaller individual portions baked in a ramekin make it easy to serve. The warm dessert tastes incredible topped with whipped cream or ice cream.
Crisps are one of my favorite desserts to make in the summertime. Try this peach crisp or strawberry rhubarb crisp for more varieties this summer!
Mixed Berry Crisp
The best way to enjoy seasonal fruit, especially during the summer, is to make a hot and bubbly baked fruit crisp. It’s really easy to prepare! Simply combine five cups of berries with sugar and flour to make a syrupy sweet filling. I used strawberries, blueberries, and raspberries, but you can use any combination you like.
The crispy, buttery and spiced topping is what makes this dessert irresistible. I combine flour, old fashioned oats, brown sugar, cinnamon, nutmeg, ginger, salt, and butter. Sprinkle it on top and bake, that’s it! I use a similar topping for my delicious apple crisp, it’s a family favorite!
How Do you Make Mixed Berry Crisp?
- Preheat the oven to 375ºF.
- Combine strawberries, blueberries, raspberries, flour, and sugar.
- Evenly divide filling amongst ramekins.
- In a bowl combine flour, oats, cinnamon, nutmeg, ginger, salt, and butter top make the topping.
- Evenly sprinkle the crisp topping over the berry filling.
- Bake until the topping is golden brown and the berries are hot and bubbly, about 30 minutes.
- Serve warm mixed berry crisp warm.
Using Frozen Berries:
Frozen berries can be used instead of fresh. This makes for an easy crisp that you can make all year long. You do not have to defrost the fruit. Just combine with the flour and sugar and bake! It may take a little longer in the oven, shoot for 30 minutes, and add on more time as needed. Cover with foil to prevent the crisp from getting too dark.
Making a Crunchy Crisp Topping:
The combination of oats, flour, brown sugar, and butter creates big chunks of topping. Make sure to use old-fashioned rolled oats. The large flakes hold their shape well and make it extra crispy.
How To Make a Bigger Batch:
This recipe makes four, 1 cup of individual servings. If you don’t have ramekins, bake it in an 8×8 baking dish. You can easily make a larger batch to feed a crowd. Double the recipe and bake in a 13×9-inch casserole dish. The baking time needs to increase to account for more filling, about 30 to 40 minutes. Cover the top with foil to prevent the topping from burning.
Add some fresh whipped cream or vanilla ice cream. Chop up some nuts like almonds or pecans for extra crunch. Add some fresh berries on top for a contrast of textures. Extra fruit is always a good idea!
Looking For More Fruit Dessert Ideas? Try these!
- Pineapple Cake
- Chocolate Covered Strawberries
- Brown Sugar Cinnamon Baked Apples
- Apple Pie
- Lemon Tart with a Buttery Shortbread Crust
Mixed Berry Crisp
Mixed Berry Filling
- 2 cups strawberries quartered
- 1 cup blueberries
- 1 cup raspberries
- ⅓ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 3 tablespoons unsalted butter
Mixed Berry Filling
Set the rack in the middle of the oven. Preheat the oven to 375ºF.
In a large bowl gently combine strawberries, raspberries, sugar, and flour.
Evenly divide the berry filling into 4 ramekins (8 ounce-sized), about 1 cup per dish.
Mix together flour, rolled oats, brown sugar, cinnamon, salt, nutmeg, and ginger in a small bowl.
Cut butter into small ¼-inch pieces and add to the flour mixture. Use your fingers to cut the butter into the dry ingredients, pressing together to create pea-sized pieces of topping.
Evenly sprinkle the topping over the berries, about ¼ cup per ramekin.
Place ramekins on top of a foil-lined baking sheet.
Bake until the topping is golden brown and crisp, and the fruit is bubbling, 25 to 30 minutes.
Serve mixed berry crisp warm.