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Mixed Berry Crisp with golden oat crumble topping served warm in a white baking dish with a scoop of melting vanilla ice cream, overhead shot on a rustic wooden table

Mixed Berry Crisp

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 380 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Citrus zester
  • Pastry cutter or fingertips

Ingredients
  

Berry Filling

  • 2 cups fresh strawberries hulled and halved or quartered if large
  • 2 cups fresh blueberries rinsed and dried
  • 2 cups fresh raspberries or frozen, do not thaw
  • 1/3 cup granulated sugar adjust up to 1/2 cup for tarter berries
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice from about half a lemon
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract

Oat Crumble Topping

  • 1 cup old-fashioned rolled oats not quick oats
  • 3/4 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter cold, cut into 1/2-inch cubes (1 stick / 113g)

To Serve

  • vanilla ice cream or whipped cream highly recommended

Instructions
 

Prep and Preheat

  • Preheat your oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish or a 2.5-quart baking dish.
  • If using frozen berries, do not thaw — use directly from the freezer.

Make the Berry Filling

  • In a large bowl, combine the strawberries, blueberries, and raspberries. Add the granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract.
  • Gently toss everything together until the berries are evenly coated. Pour the filling into the prepared baking dish and spread into an even layer.

Make the Oat Crumble Topping

  • In a medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt until combined.
  • Add the cold butter cubes. Using your fingertips, work the butter into the oat mixture by pressing and rubbing the cubes into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized butter pieces throughout. Do not overmix — you want distinct clusters, not a uniform powder.

Assemble and Bake

  • Scatter the crumble topping evenly over the berry filling, covering it completely. Gently press down in spots to create a few thicker clusters.
  • Bake at 350°F for 38-42 minutes, until the topping is deep golden brown and the berry filling is visibly bubbling up around the edges and through the crumble.
  • If the topping is browning too quickly before the filling bubbles, loosely tent with foil for the last 10 minutes.

Cool and Serve

  • Remove from the oven and let rest for at least 10-15 minutes before serving — this allows the filling to thicken and set slightly.
  • Serve warm, scooped into bowls with a generous scoop of vanilla ice cream or a dollop of whipped cream. Enjoy immediately.

Notes

MAKE AHEAD: Assemble unbaked, cover tightly, and refrigerate up to 24 hours. Rest at room temp 20 minutes before baking.
FROZEN BERRIES: Use directly from frozen — add 3-5 extra minutes to bake time.
STORAGE: Cover and refrigerate up to 4 days. Reheat in 350°F oven for 10-15 minutes to restore crunch.
FREEZER: Freeze baked and cooled crisp tightly wrapped for up to 3 months. Reheat from frozen at 350°F covered for 25 min, then uncovered 10 min.
GLUTEN-FREE: Use certified GF oats and a 1:1 GF flour blend.
VEGAN: Substitute cold coconut oil or vegan butter for the dairy butter.

Nutrition

Calories: 380kcalCarbohydrates: 58gProtein: 4gFat: 16gSodium: 85mgFiber: 5gSugar: 32g
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