Description
This Mixed Berry Crisp is a delightful dessert featuring juicy, sweet-tart berries topped with a buttery oat streusel. Ready in under an hour, it’s perfect for using up summer berries and effortless enough for weeknights. Serve it warm with a scoop of vanilla ice cream for a comforting treat everyone will love.
Ingredients
For the Filling
- 5 cups mixed berries (fresh or frozen, such as strawberries, blueberries, blackberries, raspberries)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
For the Streusel Topping
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar, packed (light or dark)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, diced and cold
To Serve
- Vanilla ice cream (optional)
Instructions
- Prepare the Oven & Dish: Preheat your oven to 375°F (190°C). Grease an 8-inch square or 8×11-inch rectangular baking dish with butter or nonstick spray.
- Make the Berry Filling: Add the mixed berries to the greased baking dish. Sprinkle the granulated sugar, cornstarch, and cinnamon over the berries. Toss gently to combine, ensuring the berries are coated evenly. Set aside.
- Make the Streusel Topping: In a medium bowl, combine the flour, rolled oats, brown sugar, and salt. Add the cold, diced butter. Use your hands or a pastry cutter to rub the butter into the dry ingredients until the mixture is crumbly, resembling coarse crumbs.
- Assemble the Crisp: Evenly sprinkle the streusel topping over the berry filling, covering as much of the surface as possible.
- Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Serve: Let the crisp cool slightly. Serve warm, ideally with a scoop of vanilla ice cream on top if desired.
Notes
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 7 days. Enjoy cold, at room temperature, or reheat briefly in the oven or microwave.
- Make Ahead: The streusel topping can be made in advance and stored in the fridge for 3 days or frozen up to 1 month.
- Substitutions: Granulated sugar can be swapped with coconut sugar, honey, or maple syrup. Use vegan butter or coconut oil for a vegan option. For gluten-free, choose gluten-free all-purpose flour and oats. If needed, replace cornstarch with all-purpose flour.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 320
- Sugar: 26g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 33mg
