Mixed Berry Crisp

  • By KJ

The base of this Mixed Berry Crisp is a gorgeous, deeply colored blend of plump strawberries, tart blueberries, and juicy blackberries. Top the tangy-sweet mixture with a sugar cookie crisp and bake until brown and bubbly.

Then scoop some melty vanilla ice cream on top and watch this dessert disappear in seconds. Or, top with freshly whipped cream (you can’t go wrong with berries and cream, right?).

It’s really hard not to inhale this berry crisp dessert by the spoonful.

Mixed berry crisp on a scalloped plate with ice cream.

The base of this Mixed Berry Crisp is a gorgeous, deeply colored blend of plump strawberries, tart blueberries, and juicy blackberries. Top the tangy-sweet mixture with a sugar cookie crisp and bake until brown and bubbly. 

Then scoop some melty vanilla ice cream on top and watch this dessert disappear in seconds. Or, top with freshly whipped cream (you can’t go wrong with berries and cream, right?). 

It’s really hard not to inhale this berry crisp dessert by the spoonful.

Mixed berry crisp on a scalloped plate with ice cream.

Why KJ Loves

Mixed Berry Crisp

Mixed Berry Crisp

I love how quick and easy this dessert comes together all while being bright and comforting! Your house smells amazing while it’s baking away and there is just something about digging a spoon into some melty vanilla ice cream on top of a warm, comforting crisp!

A Berry Crisp For Everyone

Mixed berry crisp is a simple recipe that you can customize for nearly every dietary restriction or preference. It’s easy to make this recipe gluten-free, dairy-free, vegan, or nut-free

Scroll down for a listing of substitutions and descriptions of how the different ingredients will affect the end taste.

A close-up photo of chopped strawberries, blackberries and blueberries.

Mixed Berry Crisp Ingredients

For the Filling

  • Fresh Berries – I like the following mixture: 1 pound of diced strawberries, 1 pint of blueberries, and 12 oz of blackberries. (You can use frozen berries if you need to. Just know the crisp will take longer to bake.)
  • Coconut Sugar – Or substitute an equal amount of brown sugar.
  • Flour Gluten-free flour or regular flour
  • Cinnamon
  • Vanilla Extract
  • Almond Extract

For the Topping

  • Flour Gluten-free flour or regular flour
  • Oats – While oats don’t naturally contain gluten, many are processed in facilities that also process wheat. If you’re serving this to someone with a severe gluten intolerance or Celiac disease, be sure to find certified gluten-free oats.
  • Finely Chopped Pecans – Omit these if you’d like!
  • Coconut Sugar – Or substitute an equal amount of brown sugar.
  • Coconut Oil (melted) – You can use ghee or melted butter instead. (Always measure coconut oil when it is melted.) 
  • Almond Extract
  • Vanilla Extract
  • Salt
  • Cinnamon
The fruit filling of the mixed berry crisp in a baking dish.

How To Make Berry Crisp Dessert

1

Mix up the filling.

Preheat your oven to 350 degrees. 

Add the strawberries, blueberries, and blackberries to a large bowl. Gently mix in the sugar, cinnamon, vanilla extract, almond extract, and flour. 

Pour the filling into a 2.5-quart baking dish or similar size (like a 9 x 9 Pyrex).

2

Make the topping.

In a separate bowl, combine the flour, oats, pecans, and sugar. Pour in the melted coconut oil, almond extract, vanilla, cinnamon, and salt and stir to combine until a loose crumble forms.

3

 Top and bake.

Evenly cover the prepared triple berry filling with the topping mixture. 

Bake for 40-45 minutes or until the topping is golden brown and the berries are bubbly and caramelized.

4

Serve!

Serve warm with a scoop of vanilla ice cream or freshly whipped cream. Enjoy! 

5

Wash the dishes. How sad.

The crisp topping mixed together in a bowl.

Customize Your Berry Crisp

Gluten-Free Mixed Berry Crisp

Use gluten-free flour. I like I love to use Bob’s Red Mill gluten-free flour that is cup for cup! For severe gluten intolerance or Celiac disease, get certified gluten-free oats. 

Nut-Free Mixed Berry Crisp

Simply omit the pecans! You’ll have a little less crisp for the top so you may want to 1.5x or 2x the topping recipe if you like lots of topping on your crisp. 

Grain-Free Mixed Berry Crisp

To make a grain-free mixed berry crisp recipe, omit the oats. Adjust the chopped pecans to 1 ½ cups and adjust the gluten-free flour to 1 ½ cups.

Dairy-Free Mixed Berry Crisp

Make sure to use coconut oil instead of melted butter in your crisp topping. 

Vegan Mixed Berry Crisp

Use coconut oil instead of butter in the topping, and you’ve got an easy vegan crisp.

The crisp before being baked in the oven.

How Substitutions Affect Taste

Coconut oil versus ghee vs. butter

If you generally cook with coconut oil and like the taste, you’ll probably like it in this recipe. You can definitely taste the coconut flavor, but it’s not too strong.

Ghee is a type of butter with most of its lactose and casein taken out, making it a good choice for many people who have trouble with dairy. Ghee is a good middle ground if you are sensitive to dairy but want a more classic berry crisp flavor. However, if you’re really sensitive to dairy, ghee might still cause issues.

Butter is the traditional ingredient for a triple berry crisp topping. If you don’t need to go dairy-free, this will give you the most classic taste.

Coconut sugar versus brown sugar

Coconut sugar comes from the sap of coconut palm trees and has a rich, caramel taste with some nutrients. It’s considered a healthier option and boosts the berries’ sweetness without making them too sweet.

Brown sugar is made from sugarcane or sugar beets and is essentially white sugar with molasses added. It gives your berry crisp a more classic, slightly sweeter taste.

Gluten-free flour versus regular

What I love about my favorite gluten-free flour (Bob’s Red Mill) is that you can’t really tell much of a difference!

Pecans or nut-free

Pecans will give you a crunchier texture and a more earthy flavor. Simply omit them if you’d like!

Triple Berry Crisp FAQ

Can I use frozen berries?

Yes! Don’t worry about defrosting them. However, you will need to bake the berry crisp a little longer to cook it through fully.

What gluten-free flour do you recommend?

I love to use Bob’s Red Mill gluten-free flour that is cup for cup! 

What’s the difference between cobbler, crumble, and crisp?

Each of these berry desserts has a slightly different type of topping. A crisp is topped with a crunchy, oaty layer, often including nuts. A crumble features a soft, buttery mixture of flour and sugar (it sort of “dissolves” on the tongue). A classic cobbler is made with a light, sweet, biscuit-like dough with a fluffy texture.

How do you reheat berry crisp?

Reheat your berry crisp dessert in the microwave or the oven. (I like to eat leftovers for breakfast!)

Is this a dairy-free berry crisp recipe?

You can make this berry crisp recipe dairy-free by choosing coconut oil for your fat. Top it off with dairy-free vanilla ice cream for some extra creamy goodness!

How do you store berry crisp?

You can store berry crisp on the counter or in the fridge in an airtight container for several days. Just beware: if you’re storing it in the fridge, it will lose a bit of the crispy crunch. 

Is this a vegan berry crisp recipe?

Yes, this berry crisp can be made vegan. Choose the coconut oil for the topping, and you’re good to go!

A close-up photo of mixed berry crisp on a plate with ice cream.

Other Fruit-Filled Desserts

Plated mixed berry crisp with ice cream.
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Mixed berry crisp on a scalloped plate with ice cream.

Mixed Berry Crisp


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5 from 1 review

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

The base of this Mixed Berry Crisp is a gorgeous, deeply colored blend of plump strawberries, tart blueberries, and juicy blackberries. Top the tangy-sweet mixture with a sugar cookie crisp and bake until brown and bubbly. 

Then scoop some melty vanilla ice cream on top and watch this dessert disappear in seconds. Or, top with freshly whipped cream (you can’t go wrong with berries and cream, right?). 

It’s really hard not to inhale this berry crisp dessert by the spoonful.


Ingredients

Scale

For the filling:

  • 1 pound strawberries, tops removed and diced
  • 1 pint blueberries
  • 12 oz blackberries
  • ¾ cup coconut sugar (or brown sugar)
  • 1 tablespoon gluten free flour (or regular flour)
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract 
  • ½ teaspoon salt 

For the topping:

  • 1 cup gluten free flour (or regular)
  • 1 ½ cup oats 
  • ½ cup finely chopped pecans 
  • ¼ cup coconut sugar (or brown sugar)
  • ½ cup coconut oil, melted (ghee or melted butter can also be used)
  • ¼ teaspoon almond extract 
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt 
  • ½ teaspoon cinnamon 

Instructions

For the filling: 

  1. Preheat your oven to 350 degrees. 
  2. Add the strawberries, blueberries and blackberries to a large bowl.. Add in the sugar, cinnamon, vanilla & almond extract and flour and gently toss to combine. 
  3. Pour the filing into a 2.5 quart baking dish or one of similar size.

For the topping:

  1. In a separate bowl, add the flour, oats, pecans and sugar together. Pour in the coconut oil, almond extract, vanilla, cinnamon and salt and stir to combine until a loose crumble forms. 
  2. Evenly top the prepared filling with the topping mixture. 
  3. Bake for 40-45  minutes or until the topping is golden brown and the fruits are bubbly and caramelized. 
  4. Serve warm with a scoop of vanilla ice cream and enjoy!

Notes

  • Frozen fruit can also be used but may require more baking time.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 512
  • Sugar: 30.4g
  • Sodium: 152mg
  • Fat: 10.5g
  • Carbohydrates: 82.3g
  • Fiber: 12g
  • Protein: 9.4g
  • Cholesterol: 0mg
Mixed berry crisp on a plate with a fork digging in.

Did you make this recipe?

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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using  #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.

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