Super Easy Berry Crisp Recipe

This easy berry crisp comes together with just 15 minutes of hands-on prep and simple pantry staples! Juicy strawberries, blueberries, and raspberries are tucked under a buttery brown sugar oat topping and baked until golden and bubbling.

The dessert that tastes like a Midwest summer.

• You know that stretch of summer when the berries at the farmers market are so good you buy way too many? But then you’ve got to eat them all before the fruit flies find them. This is what you make with them!
• The best part is that it’s truly a dump-and-bake situation that takes 15 minutes to get in the oven. Toss the berries in one bowl, pinch together the topping in another, and let the oven do the rest. No mixer, no chilling, no rolling out dough.
• Three kinds of berries mean every bite is a little different. Sweet strawberries, jammy blueberries, and tart raspberries all tucked under a brown sugar oat topping that tastes like the inside of an oatmeal cookie. Add a scoop of vanilla ice cream melting into the warm filling, and it’s basically summer on a plate.

Here’s what you’ll need.

Here’s how it all comes together.

PREHEAT OVEN. Heat your oven to 375 degrees and grease an 11.5 inch deep dish pie pan with butter.

MAKE FILLING. Toss the berries with lemon juice, sugar, cornstarch, vanilla, and salt until everything is well coated, then spread into your pie dish.

MAKE TOPPING. Combine flour, oats, brown sugar, cinnamon, and salt, then cut in the cold butter until you’ve got pea-sized pieces and a mixture that holds together when you squeeze it.

TOP + BAKE. Sprinkle the topping evenly over the berries and bake for about 30 minutes, until the edges are bubbling and the top is deep golden brown.

REST. Let it cool for 10 minutes so the filling thickens up.

SERVE. Dish up this berry crisp warm with scoops of vanilla ice cream and enjoy!

Things I learned while testing this recipe.

• Don’t skip the 10-minute rest! The filling looks soupy straight out of the oven, but the cornstarch works its magic as it cools and you’ll end up with that perfect jammy, scoopable texture.
• Cold butter is non-negotiable for the topping. Room temp butter turns it into a paste instead of those craggy, crunchy clusters we’re after.
• Bubbling at the edges is your real doneness cue — if the topping is golden but the filling isn’t bubbling, the cornstarch hasn’t activated yet, and your filling won’t thicken.

Sweet news: this one’s made for prepping ahead.

• You can assemble the whole crisp (filling and topping) up to a day in advance — just cover it and pop it in the fridge, then bake straight from cold, adding a few extra minutes to the bake time.
• You can also make the topping up to 3 days ahead and keep it in an airtight container in the fridge, so all that’s left on dessert night is tossing the berries and sprinkling it on top.

Here’s what I’d serve with this.

• easy grilled chicken sandwich
• instant pot BBQ pulled pork
• cobb pasta salad
• sesame chicken pasta salad
• marinated goat cheese appetizer

Just in case you have leftovers.

• STORING: Let the crisp cool completely, then cover the dish tightly (or transfer to an airtight container) and store in the fridge for up to 4 days.
• REHEATING: Warm individual servings in the microwave for 30-60 seconds, or reheat the whole dish uncovered in a 350-degree oven for 15-20 minutes to crisp the topping back up.

More easy dessert recipes for your eating pleasure.