Mixed Berry Crisp

Strawberry Blueberry Crisp (with oats, cinnamon, almonds, and pecans topping) with 3 scoops of ice cream - in a cast iron skillet.

This mixed berry crisp is the ultimate summer dessert. You can make it with strawberries, blueberries, raspberries, blackberries—or any combination of your favorite berries. It’s topped with a crispy oat and nut crumble and best served warm with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword mixed berry crisp

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 416kcal

Author Julia

Ingredients

For the Fruit Filling:

5 cups strawberries (600 g), hulled and halved (or quartered if large)
2 cups blueberries (300 g)
1 large lemon juice and zest
¼ cup maple syrup (60 ml) or honey
1 tablespoon cornstarch (8 g)

For the Oat-Nut Crisp Topping:

1 cup old-fashioned rolled oats (100 g)
½ cup all-purpose flour (60 g)
⅓ cup packed brown sugar (65 g) or coconut sugar
1 teaspoon cinnamon (2 g)
¼ teaspoon salt (1 g)
½ cup unsalted butter (113 g), melted
⅓ cup sliced almonds (30 g)
⅓ cup chopped pecans (40 g)

US Customary - Metric

Instructions

Preheat the oven to 375°F (190°C)
Prepare the fruit filling: gently toss the strawberries and blueberries with lemon juice, lemon zest, maple syrup (or honey), and cornstarch in a 13 inch cast iron skillet. Spread evenly.
Make the oat-nut topping: In a medium bowl, combine rolled oats, flour, coconut or brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly. Fold in the sliced almonds and chopped pecans.
Assemble & bake: Evenly sprinkle the oat-nut topping over the fruit mixture. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
Cool & serve: Let the crisp rest for 10 minutes before serving. Enjoy warm with vanilla ice cream, whipped cream, or yogurt.

Notes

For a gluten free version use gluten free oats and GF flour.
To make this crisp dairy-free, simply replace the butter in the topping with an equal amount of coconut oil or a plant-based butter alternative.
You can substitute lemon juice and zest for orange.
Keep the right balance between fruit and topping: too much topping can overpower the fruit, while too little means missing out on that perfect crunchy layer.
Storage: Keep the crisp covered at room temp for up to 24 hours or refrigerate for up to 4 days (topping may soften). Freeze cooled crisp tightly wrapped for up to 2 months; thaw overnight before reheating.
Reheating: Reheat in a 350°F oven for 15–20 minutes to crisp the topping. You can also use a microwave, but the topping will be softer.

Nutrition