Fruit crisp is a go to recipe for my family all year long and we especially love this summer version.
A Favorite Summer Dessert
Light and delicious, berry crisp is easy to make. Prep the topping ahead of time and store it in the freezer, when a craving hits, sprinkle it over fruit and bake. Enjoy fruit crisp warm or chilled. It’s delish fresh from the oven or the next day straight from the fridge; the topping stays crisp.
Ingredients for Berry Crisp
Berries – Use a mix of fresh berries including strawberries, blueberries, blackberries and/or raspberries . No time for prep? Simply toss in a bag of frozen triple berry medley! Streusel Topping – Mix and match the topping ingredients for more or less sweetness, switch pecans for walnuts and use your favorite gluten-free baking mix for the flour. For best results, use rolled oats instead of instant so they keep their firm texture in the topping. Variations – Sprinkle on homemade granola or add a dash of pumpkin pie spice or homemade cinnamon sugar.
How to Make Mixed Berry Crisp
Serve with homemade no-churn vanilla ice cream, freshly whipped cream, or drizzle with rich caramel sauce or wicked hot fudge sauce. If the topping starts to brown too soon, gently cover the dish with foil (don’t seal the foil, just lay it over top)
How to Store Berry Crisp
Keep mixed berry crisp covered at room temperature for the first 24 hours, then transfer it to the refrigerator where it will stay fresh between 3 and 5 days. Freeze mixed berry crisp in an airtight freezer-safe container and defrost in the refrigerator overnight before reheating. Reheat covered at 350°F until warmed through.
Did your family love this Mixed Berry Crisp recipe? Leave us a rating and a comment below! Topping adapted from Better Homes & Gardens © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
