A delicious Mixed Berry Crisp with plenty of juicy fresh berries and a buttery oat crisp topping. This recipe is a tried and true favorite and could not be easier to make!
Juicy and Delicious Mixed Berry Crisp
A delicious jammy filling made with plenty of fresh berries covered in a buttery oat topping – what could be better?!
Watch How to Make This Recipe
Out of all the fruit crisps out there, this one might be my very favorite. The combination of blackberries, blueberries, and raspberries with fresh lemon juice is really something special.
Serve it with a scoop of creamy vanilla ice cream for the perfect treat!
The Difference Between a Crisp and a Crumble
While crisp and crumbles are very similar, there is a key difference – the presence of oats. Crumbles also have a streusel topping, similar to a crisp, they usually do not contain oats. Crumble toppings also tend to be a bit more dense and cake-like.
Ingredients You’ll Need
Berries: This recipe uses a combination of juicy fresh blueberries, raspberries, and blackberries for the most delicious flavor. This is a great recipe to make in the summer when fresh berries are at their peak!
Arrowroot Starch: This works to thicken the crisp filling a bit and create that delicious jam like texture. Arrowroot starch is used commonly as a grain free replacement for cornstarch. If you do not have arrowroot you can sub cornstarch in its place.
Vanilla Extract: A must have ingredient in any good crisp. I recommend half a tablespoon of the good stuff for this recipe.
Lemon Juice and Zest: Berries and lemon are a match made in heaven and this recipe takes things to the next level with the addition of fresh lemon zest. It really helps to highlight the flavor of the berries.
Maple Syrup: To sweeten the filling a bit this recipe uses pure maple syrup. You could also substitute honey if you prefer!
Old Fashioned Oats: Be sure to use certified gluten free old fashioned oats if you need to ensure the recipe is completely gluten free.
Almond Flour: Instead of traditional flour, this recipe uses almond flour in the crisp topping. This grain free flour works really to create a buttery oat topping that I know you will love.
Dark Brown Sugar: There really is nothing like a little dark brown sugar in a fresh fruit crisp.
Cinnamon: A little goes a long way and adds a cozy warmth to the crisp.
Butter: This helps to bind the crisp topping together. Be sure use cold butter, preferably diced to make things easier, and not melted butter for this recipe.
How to Make This Berry Crisp Recipe
Step One: Start by spraying a 9×13 baking dish with non-stick spray or greasing it with butter.
Step Two: Next, add the blueberries, raspberries, blackberries, arrowroot starch, vanilla extract, lemon juice, lemon zest, and maple syrup to a large mixing bowl. Gently stir everything until well combined. Once the berry mixture is made, pour it into the greased baking dish.
Step Three: Now, make the crisp topping! Add the gluten free oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl. To make things easy, you can use the same bowl you used to mix the filling. Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping.
Step Four: Bake the berry crisp at 350 degrees for twenty to twenty-five minutes until the top is golden brown and the fruit is bubbling around the edges.
Step Five: Let the crisp cool for five to ten minutes before serving with a scoop of vanilla ice cream!
Frequently Asked Questions
Can I use frozen fruit?
Yes! Using frozen berries is a great option for this recipe. You can use two cups of each frozen berry or you can use six cups of frozen mixed berries instead. Let the berries thaw before using and discard the any excess liquid as well. This will ensure that the crisp is not too watery after baking and is able to thicken up a bit in the oven.
Can I just use mixed berries?
Yes! Feel free to use six cups of mixed berries if you would like. You can also change up the ratio of the berries if you prefer. For example, you can use four cups of raspberries and one cup each of blueberries and blackberries. As long as you have six cups of berries total, it will be fine.
Can I switch up the fruit?
Sure! I have a few different fruit crisp recipes that I know you will love:
What can I use instead of almond flour?
If you have a nut allergy, or you’re just out of almond flour, feel free to substitute oat flour or all purpose flour instead. If you need to keep the recipe gluten free, you can use a gluten free measure for measure all purpose flour.
Can I use coconut flour?
Coconut flour is very drying and I do not recommend using it in this recipe.
Is there a way to make this recipe dairy free?
Yes! You can swap the butter for coconut oil or use your favorite vegan butter replacement.
How to Serve
This crisp is best served warm with a scoop of vanilla ice cream or fresh whipped cream on top. I recommend that you let the crisp cool for a bit before serving so that it is not piping hot when you eat it.
How to Store
Store this mixed berry crisp in the fridge for up to three days. Cover it tightly with foil or wrap to keep it as fresh as possible.
More Dessert Recipes You Will Love
- Gluten-Free Blueberry Crisp
- Strawberry Crisp
- Blueberry Pie Bars
- Gluten-Free Peach Crisp
- Healthy Strawberry Oatmeal Bars
I hope you give this Mixed Berry Crisp a try! It’s so easy to make and has the best flavor.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings / #allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.Print
Mixed Berry Crisp
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
For the filling
- 2 cups raspberries
- 2 cups blackberries
- 2 cups blueberries
- 2 tablespoons arrowroot starch
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup maple syrup
For the Crisp Topping:
- 1 1/2 cups gluten-free old fashioned oats
- 1/2 cup almond flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter, diced
- Spray a 9×13 baking pan with non-stick spray and preheat your oven to 350 degrees.
- Add the raspberries, blackberries, blueberries, arrowroot starch, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
- Next, make the crisp topping. Add the gluten free oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping.
- Sprinkle the topping evenly over the fruit.
- Bake the crisp at 350 degrees for 20-25 minutes until the top is golden brown and the fruit is bubbling around the edges.
- Let cool for 5-10 minutes before serving. Enjoy!
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by Casey Colodny / THE MINDFUL HAPA