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.
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)
How to Make Mixed Berry Crisp
- Combine berries in a baking dish with flour, lemon zest, and sugar.
- Mix together the topping ingredients with a pastry blender or fork.
- Sprinkle topping evenly over the berry mixture and bake until golden brown and bubbly.
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.
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Mixed Berry Crisp
Mixed berry crisp is a delicious dessert bursting with the flavors of berries, topped with a crunchy and sweet crumble.
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.
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