Ridiculously Easy Mixed Summer Berry Fruit Crisp
If there's one dessert that screams summer, it's this mixed berry fruit crisp--warm, juicy berries baked until bubbly and sweet, all tucked under a golden, buttery oat topping that's just the right amount of crisp. It's unfussy, wildly flavorful, and basically what summer dreams are made of. Use any berries you have on hand (fresh or frozen!) and bonus: it comes together fast. Enjoy warm with ice cream or a dollop of whipped cream.
Servings: 6 -8 servings
Calories: 305kcal
Equipment
Cast iron skillet about 10 or 12-inches
Pastry cutter optional (you can use your hands or a fork instead)
Ingredients
For the Filling
- 6 cups of fresh berries: I recommend a combination of strawberries, blueberries, raspberries, and blackberries (you can use equal amounts of each or use more of your favorite fruit!) – strawberries should be hulled and quartered
- ⅓ cup (75g) granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1 tsp pure vanilla extract
- Pinch of kosher salt
For the Crisp Topping
- 1 cup (120g) all-purpose flour
- ½ cup (45g) rolled oats
- ½ cup (100g) packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- ½ cup (115g) salted butter, cold, cubed
- 1 tsp pure vanilla extract
For Serving
- Homemade whipped cream or ice cream
Instructions
- Prepare the filling. Preheat an oven to 375°F (190°C). Place 6 cups of berries in a large cast-iron skillet. Add ⅓ cup (75g) sugar, 1 Tbsp cornstarch, 2 Tbsp fresh lemon juice, 1 tsp vanilla extract, and a pinch of kosher salt. Use a spatula to gently stir everything until evenly coated.
- Make the crumb topping. In a medium bowl, whisk together 1 cup (120g) flour, ½ cup (45g) rolled oats, ½ cup (100g) brown sugar, ½ tsp ground cinnamon, and ¼ tsp kosher salt. Add ½ cup cubed salted butter and 1 tsp vanilla extract, then use your fingers, a pastry cutter, or a fork to work the butter into the dry ingredients until large crumbs form.
- Assemble, then bake. Evenly scatter the crumble topping over the berry filling. Transfer to the oven and bake for 50-60 minutes, or until the filling is bubbling and the crumb topping has crisped up.
- Cool, then serve. Allow the crisp to cool for 30 minutes to set, then serve with your favorite ice cream or fresh whipped cream!
Notes
- Nutrition facts assume 8 servings and do not include whipped cream or ice cream.
- If using frozen berries, there's no need to thaw them first — toss them directly into the filling with an extra teaspoon of cornstarch to help absorb the added moisture they release as they bake. Expect the crisp to take a few minutes longer in the oven.
- Make-ahead: Prep the filling and topping a day in advance. Store separately in the fridge, then assemble and bake when ready. Leftovers will keep in an airtight container in the fridge for up to 5 days. Reheat gently in the oven to re-crisp the topping.
Nutrition
Calories: 305kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 171mg | Potassium: 228mg | Fiber: 3g | Sugar: 27g | Vitamin A: 373IU | Vitamin C: 65mg | Calcium: 38mg | Iron: 1mg
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