Mixed Berry Crisp

Berry Crisp Highlights: What Makes It Special

• One-skillet wonder: I baked this in a 13-inch cast iron skillet, so it’s easy to prep, bake, and serve all in one pan—no extra dishes needed. I highly recommend using a cast iron skillet: Not only does it go from oven to table beautifully, it also helps caramelize the fruit and gives the topping extra crunch.
• Crunchy oat-nut topping: I made the topping with old-fashioned rolled oats, almonds, and pecans for great texture and nutty crunch. A little cinnamon adds a nice touch!
• Lemon juice and zest adds even more freshness to the mixed berry filling and bring out the natural sweetness of the berries. (You can also use orange!)
• Naturally sweetened: Instead of refined sugar in the filling, I used maple syrup (honey works, too!) for a more wholesome, naturally sweet flavor.
• Totally customizable: You can use any mix of berries (raspberries and blackberries work great!). And it’s easy to make it gluten-free with GF oats and brown rice flour, almond, or any other GF flour. Love crisps? Try my blueberry peach crisp next!

How to Make Berry Crisp (Step-by-Step)

• First, gather all your ingredients; and, preheat your oven to 375°F (190°C). Here’s a photo showing everything you’ll need:

• Make oat-nut topping: Stir together the oats, flour, brown or coconut sugar, cinnamon, and salt. Pour in the melted butter and mix until crumbly. Fold in the sliced almonds and chopped pecans.

• Make a fruit filling: In a 13-inch cast iron skillet, gently mix the strawberries and blueberries with lemon zest, juice, maple syrup (or honey), and cornstarch. Spread the mixture out evenly in the skillet.

• Assemble and bake: Sprinkle the topping evenly over the fruit. Bake for 30–35 minutes, or until the topping is golden and the fruit is bubbling.

• Cool and serve: Let the crisp cool for about 10 minutes before serving. Serve warm with a scoop of vanilla ice cream, whipped cream, or a dollop of yogurt.

Baking a Better Crisp: Simple Tips

• Balance fruit sweetness and tartness: I recommend combining sweeter fruits (like peaches or strawberries) with tarter ones (like raspberries, blackberries, or rhubarb) to create balanced flavor.
• Keep the topping crumbly: Don’t overmix the oat topping—just stir until it forms large, crumbly clusters. These bake into the best crunchy bits!
• Use the right fat: Butter gives the topping rich flavor, but you can also use coconut oil or plant-based butter for a dairy-free option.
• Watch your ratios: You want a good balance of fruit to topping—too much topping and the crisp overwhelms the fruit; too little and you lose that golden crunch.
• Add texture with nuts or seeds: Almonds, pecans, walnuts, or even sunflower seeds add great crunch and pair well with most fruits.
• Reheat leftovers in the oven: A quick 10-minute reheat at 350°F revives the topping’s crispiness—much better than the microwave!

Storage & Reheating Tips

• Room temperature: If you plan to eat it within a day, you can loosely cover the berry crisp with foil or plastic wrap and leave it at room temp for up to 24 hours.
• Refrigerator: For longer storage, cover and refrigerate for up to 4 days. The topping may soften slightly, but it still tastes great.
• Freezer: You can freeze the baked crisp (cooled completely) for up to 2 months. Wrap tightly in plastic wrap and foil, or store in an airtight container. Thaw overnight in the fridge before reheating.
• Oven: Reheat at 350°F (175°C) for about 15–20 minutes to help re-crisp the topping.
• Microwave: Quick individual servings can be warmed in the microwave, though the topping will be softer.

More Berry Desserts

• Raspberry Lemon Cake
• Mixed Berry Bundt Cake with Lemon Glaze
• Raspberry Peach Cake
• Strawberry Blueberry Cake
• Strawberry Shortcake Cake