With just a few ingredients, including frozen or fresh mixed berries, you can bake up a delicious (low added sugar) Berry Crisp recipe bursting with fruit goodness. Add some ice cream or whipped cream for a final touch.

Berry Crisp Recipe

There are few desserts as easy and as rewarding to me to make than a berry crisp. The sweet fruit in this recipe hardly needs any additional ingredients (or sweetener!) to taste delicious. And the granola-like topping adds just enough of a texture contrast to make the whole dessert sing.

I love to make this crisp recipe—with blueberries, raspberries, and blackberries—because it’s so easy and because it works so well with frozen fruit. You don’t need to have any special ingredients on hand and it’s perfect to make ahead.

You can bake this crisp in the morning of the day that you plan to serve it. Just cover it with foil once it cools and let it sit at room temperature. It’s delicious as a dessert paired with whipped cream or vanilla ice cream, or is yummy for breakfast with yogurt.

Ingredients You Need

To make this fruit crisp, you’ll need the following ingredients.

• Frozen mixed berries: Using frozen berries ensures that this recipe is super easy to pull together. You can also use fresh berries if you prefer.
• Rolled oats: Old-fashioned oats give the crisp the classic topping texture that you expect, so we use them here.
• Flour: Either all-purpose or whole wheat flour works fine in this recipe so you can use what you have on hand.
• Cinnamon: A little cinnamon enhances the flavor of the crisp topping and pairs nicely with the fruit.
• Unsalted butter: Melted butter helps the crisp hold together and bake up with a firm, slightly crisp texture.
• Plain yogurt: I use regular yogurt, but Greek would work, too, as a way to add additional moisture to the crisp topping. (You can also use additional butter instead if desired or needed for a food allergy.)

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of this post for the full recipe.

1. Gather your ingredients. I like the berry medley from Trader Joe’s but a similar frozen mixture works too.
2. Grease a baking pan and place berries in it. Sprinkle with sugar.
3. Add the ingredients for the topping to a large bowl. Mix together.
4. Sprinkle topping over the fruit, breaking up into smaller pieces to cover.

TIP: Use your hands to spread the topping over the fruit for even coverage.

What goes well with this dessert?

The classic pairing would be vanilla ice cream or whipped cream, though I do admit to loving the leftovers for breakfast with plain whole milk yogurt. You can also serve it plain, as is, which is delicious, too.

How to Store

Store any leftovers, covered, at room temperature for up to 24 hours or in the fridge for up to 5 days. It can be warmed slightly before serving.

Best Tips for Success

• Use melted coconut oil in place of the butter if needed to make this dairy-free.
• Use certified gluten-free oats and gluten-free cup for cup flour as desired to make this gluten-free..
• You can use fresh fruit if you prefer, in an equal amount.
• Take care to mix the topping thoroughly, but to not knead it which could make it a little chewy.

I’d love to hear your feedback if you try this recipe, so please comment below to share!

• Preheat oven to 375 F. Grease a 2-quart baking dish or 9-inch pie plate with nonstick spray.

• Place berries into the baking dish and sprinkle with 1 tablespoon sugar.

• In a medium bowl, stir together the oats, flour, remaining sugar, yogurt, butter, cinnamon, and vanilla. You may need to use your (clean) hands to get the mixture well incorporated, but don’t overmix.

• Sprinkle over crisp, breaking up into smaller pieces to cover. over crisp, smoothing to cover evenly.

• Bake for 35-40 minutes or until the top is golden and the fruit is bubbly. Serve warm with whipped cream or ice cream if desired.

• Store any leftovers, covered, at room temperature for up to 24 hours or in the fridge for up to 3 days.
• Use melted coconut oil in place of the butter if needed.
• Use certified gluten-free oats as desired.
• You can use fresh fruit if you prefer.
• Take care to mix the topping thoroughly, but to not knead it which could make it a little chewy.

Calories: 274kcal, Carbohydrates: 58g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 3mg, Sodium: 19mg, Potassium: 264mg, Fiber: 9g, Sugar: 30g, Vitamin A: 137IU, Vitamin C: 6mg, Calcium: 64mg, Iron: 2mg

This post was first published July 2018.