Mixed Summer Berry Crisp

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If summer could be made into a dessert, it would be this Mixed Berry Crisp! A simple mixture of fresh strawberries, blueberries, raspberries, and blackberries, mixed with cornstarch and sugar. Then, topped with the most delicious brown sugar, butter, oat, cinnamon, and almond topping. Baked just until the topping is golden and the berries are just cooked. It’s truly SO delicious. Be sure to serve this crisp while it’s still a little warm and with a generous scoop (or two!) of vanilla ice cream. It’s the perfect summertime dessert!

mixed berry crisp in white casserole with two spoons sitting inside, two scoops of ice cream on top, mixed berries around, and slice of crisp on stack of white plates beside

About The Recipe

With peak berry season finally here, we were wondering what to do with all the wonderful fresh berries coming in from our garden! We thought about cakes, muffins, etc. Though, we really wanted something that celebrates and highlights the fruit.

Which is where the idea of a crisp came in! We made one forever ago on our blog and it just seemed like the perfect treat to really make these fresh berries into something simple, but absolutely delicious.

I mean, is there really anything better than fresh summer berries, mixed with a little bit of sugar, and baked? Okay, there is. That, plus the amazing crunchy topping that makes this crisp…well, a crisp!

Though, the first time baking this was an absolutely disaster! We had way too much fruit and, just to give you an idea, it still wasn’t cooked after 4 hours in the oven.

Yeah, it was…not good. The parts of the crisp that were cooked properly, tasted amazing! But it was literally fruit soup. Then, there were bits that were SO cooked that it had turned into hard rubber. Yikes!

close up flat lay of two spoons in mixed berry crisp with plate beside

We thought the crisp itself tasted good so, we tried again. Cut the recipe in half and into the oven with all of our hope with it.

Thankfully, after 45 minutes, it was done! We poked at it, jiggled it, and anything else you can think of to see if it was actually done or if a trick was being played on us. Though, it was true. The crisp turned our beautifully! Even better than we could have imagined.

The fruit itself held its shape with just a tiny bite to it. We were so happy!

It’s honestly one of my new favorite desserts on the blog for the summer. SO. GOOD.

What’s The Difference Between Crisp, Crumble, and Cobbler?

While all of these desserts are very similar, there are some differences! Crisp and crumble are, essentially, the same thing. Baked fruit with a crunchy topping, though a crisp tends to have oats in the topping while a crumble does not.

Then, there’s cobbler! Yet another delicious baked fruit dessert, but it’s in a league of its own. Instead of a crunchy topping comprising of butter, brown sugar, oats, etc. It typically has a biscuit-like topping or pie crust! When we make a cobbler, we make it like our Peach Cobbler! Always love a good pie crust on top of baked fruit. Kind of like a lazy persons pie (yes, I am calling myself lazy), but it’s so simple and soooo good.

Reasons You Will Love This Mixed Berry Crisp

  • Any blend of berries can be used or just one type.
  • The perfect treat for summer!
  • A crowd pleaser.
  • Tastes great with vanilla ice cream!
  • Can be made vegan if a non-dairy butter is used.
  • Absolutely delicious.
front shot of mixed berry crisp in round white casserole with two scoops of ice cream on top with empty glasses and white napkin behind

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Topping:

  • Rolled Oats
  • All-Purpose Flour
  • Brown Sugar
  • Ground Cinnamon
  • Salted Butter
  • Sliced Almonds
ground cinnamon, oats, butter, sliced almonds, flour, and brown sugar on marble surface

For The Filling:

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Granulated Sugar
  • Cornstarch
corn starch, sliced strawberries, blackberries, blueberries, raspberries, and sugar on marble surface

How To Make Mixed Berry Crisp

Step 1: Make the topping

In a medium bowl, stir together the oats, flour, brown sugar, and cinnamon.

Cut in the cold butter with a pastry cutter or fork.

Stir in the sliced almonds.

Step 2: Make the filling

In a large bowl, combine strawberries, blueberries, blackberries, and raspberries. Carefully, stir in sugar and cornstarch.

Spoon into prepared casserole.

coated mixed berries in round casserole on marble surface

Step 3: Bake

Add topping to cover the entire top. Bake for 45 minutes, or until done.

overhead shot of mixed berry crisp with berries scattered around, two spoons, and flowers

What To Serve With This Crisp

Can I Use Frozen Berries?

Absolutely! Though, we do recommend letting them thaw before you use them in this crisp. We haven’t tried with frozen berries ourselves, but if you do, be sure to let us know how it comes out in the comments below!

How To Store

This berry crisp is best eaten the same day it’s made, but you can cover it and refrigerate it for 2-3 days. To reheat, I like to just pop it in the microwave for a few seconds, just so everything gets warm again!

overhead shot of mixed berry crisp on marble surface with place of crisp beside, two spoons inside casserole, two scoops of ice cream on top of crisp, and mixed berries around

Expert Tips

  • Make sure your butter is cold when making the topping! You can also use a fork or a hand-mixer to mix in the butter.
  • Do NOT over-mix the filling. You need to be as careful as you can. If the berries burst and release all their juice, the crisp will not cook properly.
  • The crisp should be perfectly done after 45 minutes. To see if it’s done, you can give it a small shake. If it’s mostly set, then it should be ready to take out.
  • Make sure the topping coats the entire filling! You don’t want any exposed berries.
  • As this cooks, it will rise slightly and then fall back down when you take it out of the oven.
  • This recipe can be made vegan if a non-dairy butter is used for the topping!

When you make this Mixed Summer Berry Crisp, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

mixed berry crisp in white casserole with two spoons sitting inside, two scoops of ice cream on top, mixed berries around, and slice of crisp on stack of white plates beside

Mixed Summer Berry Crisp

Traci
Sweet, fruity, and super easy to make. This crowd-pleasing Mixed Berry Crisp is the best dessert to make all year long, but especially in the summertime! SO. GOOD.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Desserts
Cuisine American
Servings 8
Calories 382 kcal

Ingredients
 

Topping

Filling

  • 8 ounces whole strawberries, sliced in half
  • 8 ounces blueberries
  • 6 ounces blackberries
  • 6 ounces raspberries
  • ¾ cup granulated sugar
  • ½ cup cornstarch

Instructions

Topping

  • In a medium bowl, stir together oats, flour, brown sugar, and cinnamon.
  • Cut in butter with a pastry cutter or fork (or use your fingers).
  • Mix in almonds. Set aside.

Filling

  • Heat oven to 350° F.
  • Spray an 11" round or 8"x12" rectangular casserole with cooking spray. Set aside.
  • In a large bowl, combine strawberries, blueberries, blackberries, and raspberries.
  • In a small bowl, whisk together sugar and cornstarch.
  • Pour over fruit mixture.
  • Gently mix until thoroughly combined.
  • Spoon into prepared casserole.
  • Add topping to cover the entire top.
  • Bake for 45 minutes, or until done.

Notes

  • Make sure your butter is cold when making the topping! You can also use a fork or a hand-mixer to mix in the butter.
  • Do NOT over-mix the filling. You need to be as careful as you can. If the berries burst and release all their juice, the crisp will not cook properly.
  • The crisp should be perfectly done after 45 minutes. To see if it’s done, you can give it a small shake. If it’s mostly set, then it should be ready to take out.
  • Make sure the topping coats the entire filling! You don’t want any exposed berries.
  • As this cooks, it will rise slightly and then fall back down when you take it out of the oven.
  • This recipe can be made vegan if a non-dairy butter is used for the topping!

Nutrition

Serving: 1scoopCalories: 382kcalCarbohydrates: 62gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 74mgPotassium: 266mgFiber: 6gSugar: 39gVitamin A: 334IUVitamin C: 29mgCalcium: 66mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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