How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.
You can make this berry crisp recipe with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.
This mixed berry crisp is the latest addition to my growing collection of crisp recipes on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened. Depending on your standards, this crisp could definitely qualify as healthy.
I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?
On a fruity crisp kick?
Try saying that five-times fast. Here are a few more summertime options:
- Blueberry Crisp
- Dark Cherry Crisp in my cookbook, Love Real Food (page 198)
- Peach Crisp
- Plum Crisp
- Strawberry Rhubarb Crisp
Save these crisps for fall:
Please let me know how your berry crisp turns out in the comments! I love hearing from you and hope you have a great weekend.
Mixed Berry Crisp (Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It’s the perfect simple and fruity summertime dessert. Recipe yields one 9-inch crisp, about 8 servings.
Mixed berry filling
- 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen*
- ⅓ cup honey or maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- ½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit)
- 2 tablespoons orange or lemon juice
Gluten-free oat and almond topping
- 1 cup old-fashioned oats**
- ½ cup packed almond flour or almond meal
- ½ cup sliced almonds or chopped pistachios or pecans (optional)
- ⅓ cup packed coconut sugar or brown sugar
- ¼ teaspoon fine grain sea salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Plus vanilla ice cream, for serving
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you’re using strawberries, slice them into ¼-inch thick pieces. If you’re using particularly large blackberries, slice them in half.
- In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Recipe adapted from my blueberry almond crisp.
*How to use frozen berries: Defrost the berries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain off excess juices). Or, while the oven is preheating, place the frozen berries in your square baker. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. (For frozen berries, no need to slice before using since they are so tender already.) Then add the honey, etc. and proceed with the recipe as written.
**Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with about ⅔ cup oat flour (haven’t tried that, please comment if you do!).
Make it vegan: I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven’t tried it, though.
What’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online (affiliate link).
I’ve made enough of your crisps to testify that for a vegan version melted vegan butter (Earth Balance brand) and coconut yogurt work great! I almost exclusively make fruity desserts in the summer because I just have to cook and eat them so much before they’re gone!!! This is the next one I’m making for sure.
I’m happy it worked vegan, Hayley! Thanks for reporting back.
Hayley – I was literally just typing a comment to ask Kate what to use as a butter replacement, and you answered my question! Yay! I am vegan mainly due to genetic heart and liver issues and so I need to avoid bad cholesterol as much as possible. Because of that, one of the things I don’t eat or cook/bake with is butter. Can’t wait to try this recipe now!
This crisp recipe is absolutely fantastic! It’s so easy and delicious. It truly is the perfect summer dessert. I was very happy that you included instructions for frozen berries, as that is all I had access to at the time. Thank you for sharing your amazing recipes!
You’re welcome! I’m excited you already tried it and loved it. Thanks for your review, Emily!
Delicious! This crisp isn’t too sweet but makes for a nice fruity treat on a hot summer day. I made the recipe as is but added a bit of cinnamon to the topping and used an 8 inch square pan instead of a 9 inch. Would make again!
Thanks for reporting back, Audrey! I’m excited you will make this one again.
Made the berry crisp- it was DELICIOUS and easy to make! The vanilla ice cream with it was the perfect addition.
Hooray! Thanks for letting me know you loved it, Amanda.
I was thrilled to see the notes for using frozen fruit! Although nothing compares to fresh fruit (in my opinion), sometimes you just need a short cut after a long day. I made this tonight with a mixture of frozen peaches, blueberries and raspberries. Luckily all the ingredients fit into my 10×10 glass baker and the crisp turned out absolutely delicious!! Will definitely make this again soon. Thank you Kate!!
That combination sounds delicious! I do love fresh, but sometimes all you may have is frozen. Thank you for reporting back, Tori.
I love your recipes! I’m thinking of making the crisp for a dinner party tomorrow, however, I would like to know If you think I could use ghee instead of butter and yoghurt.
Let me know. Thank you!
Vera Joy Herman
I defrost frozen berries at level 2 in the microwave.
Also 1/4 lb of butter from the fridge softens at 1min at level 1.
I just made this and it was super easy and delicious. Mine looked exactly as yours did in the picture! I added a teaspoon of vanilla extract and a touch of cinnamon in the oatmeal. It was fantastic!! Will try the peach crisp next!
Yes! I love it when that happens. Thanks for sharing and I hope you love the peach crisp, Gina!
I made this berry crisp today with blueberries and strawberries and it was so yummy!! It was a big hit and at your insistence we had it with vanilla ice cream!! Everything I’ve made from your recipes has been awesome thanks
Wonderful, Nicole! Thank you for taking the time to let me know your feedback. I appreciate it!
This crisp was delicious and earned these comments: “better than a restaurant” and “best dessert I ever had.” I used ripe nectarines and blueberries and if I make it again, I will try less honey because I feel the natural sweetness does not need quite as much. Another winner!
The best? Fantastic! Thank you for sharing your feedback, Theresa.
I followed the recipe and it turned out great. We loved it! Thank you!
Thanks for letting me know, Shannon! I’m happy you loved it.
Can I make this with sweet cherries?
Love your apple crisp!!!!
Thank you! You can! I have a dark cherry crisp recipe in my cookbook. :) Use 2 pounds fresh cherries (pitted and halved) or 2 pounds thawed frozen (pitted) cherries. Should work great!
We are unable to eat oats ‘of any kind’; gluten free oats still have gluten in them. Do you have any suggestions on what I could use to replace the oats?
Hi Marie, I’m sorry to hear that! Have you tried Bob’s Red Mill gluten free oats? Those are gluten free and are tolerated by most with an allergy. This recipe is specifically designed with oats. Changing them would be an entirely new recipe.
Thanks, Kate. Yes; I know of this brand. However, my Naturopath has been clear in informing me that ‘gluten free’ products can still contains gluten. When I asked him about Bob’s brans he confirmed that there would still be ‘gluten’ in the oats.
Hi Marie, that’s interesting. I know several people that don’t have issues with it, but you need to do what’s best for you. Sorry I don’t have more insight!
Made this yesterday with berries and a couple pears and it turned out perfectly! The topping is excellent (I included pecans). I used less maple syrup and it was not too sweet but sweet enough – served with cardamom & ginger ice cream.
Thank you for the recipe!
This is a never fail! Your crisp recipes are always amazing and every summer I go back to this one! Our pantry was a bit low and to make this dairy free, I subbed melted coconut oil for the butter and it worked amazing. I also didn’t have any almond flour so I blitzed my oats to make oat flour in the blender instead and it made for a super dense and chewy topping.
As good as this was for dessert with vanilla ice cream, it was (possibly) even better the following morning spooned over Greek yogurt and a few chia seeds. Delicious- thank you!
You’re welcome, Rebecca! I’m glad you love it.
This is the best fruit crisp! I’ve made it following the recipe and also a few variations and all turned out delish! Works great with blueberry/strawberry mix, or just blueberries even peaches. Arrowroot makes it all come together without the cornstarch flavor. For vegan, lower sugar: use melted coconut oil and agave syrup.
Loved this recipe, and so did my family and friends! I used frozen berries, defrosted on low power in the microwave for 8 minutes. Used 1 1/2 cups gluten free oats, 1/4 cup buckwheat flower, 1/4 cup coconut flour and 1/2 cup pecan bits for the crumble and an extra tablespoon of butter… absolutely perfect. I can’t eat almonds and needed to make it gluten free, so success! Love that it’s not too sweet and it’s a perfect ratio of berries to crumble. Delicious, can’t wait to make it again!
Thank you for sharing how you made this one, Liz. I appreciate your review! I’m excited you are going to make it again.
Absolutely delicious! This is our new favorite crisp! Best fruit recipe yet!
Hi Kate – I love your recipes and have added many as my go-to favorites. Is there a way to make this or any crisp without the flour? I’m camping and that is the one ingredient I lack!
Hi! Sorry for my delay. It won’t quite hold together the same. Did you end up trying it?
I haven’t yet but plan to give it a whirl!
Just delicious! I had a bag of frozen mixed raspberries, blackberries, and blueberries to use up. What a wonderful way to do so. I took your whole wheat flour/oat recommendation for nut-free. We all enjoyed it! Thank you!
You’re welcome Theresa! Thank you for your review.
I’ve made several of your recipes and they are all excellent—thank you so much! I gave this one a try last night; it was so delicious! Took your suggestion about the vanilla ice cream—perfection. This was easy to make and a total crowd pleaser. I’ll definitely be making this again!!
I love it! Thank you for sharing, Christine.
Made this today with fresh strawberries on hand and frozen blueberries. Thanks for helpful tip on using frozen berries. Came out great with just the right amount of crunch on the topping. And not too sweet either!
You’re welcome, Emily! I’m glad you liked it.
I made this crisp with GF oat flour and omitted the nuts due to my kids’ allergies. I followed all the other instructions, and it turned out very well! Just enough sweetness, and the oat topping was both crispy and chewy. I found it’s also good with a dollop of plain Greek yogurt for breakfast with my coffee… don’t tell! :)
Great to hear it worked or you, Monica! I think that sounds like a delicious way to start a morning.
My go to crisp recipe! The almond flour and lemon make such a lovely flavor. Ive done countless berry combinations and it always turns out great! I did peach and strawberry tonight, so yum!
IMO, this recipe should be vegan to begin with and dairy being the options. Coconut Oil makes accentuates each flavor rather than dulling with dairy. IMO.
Delicious and so easy! This might be a dumb question, but should I store the leftovers on the counter or in the fridge?
Hi, I would store it in the refrigerator. Thank you for your review, Melissa!
I’ve used the base of this recipe several times and it’s always a hit! Any combination of fruit is great, I also use coconut oil instead of butter/yogurt for my dairy free friends. Thanks!
I’m happy you have enjoyed it, Megan! I appreciate your review.
Hi Kate! Would adding rhubarb work?
Hi Nicole, I would try my Strawberry Rhubarb Crisp. I hope you enjoy it!
I made this for family bbq, doubled it, people were crazy about it! I prepared it the day before and kept it in frig, baked before serving. Used fresh blueberries and strawberries. I reheated leftovers the following two nights, and it just kept getting even more delicious! Served with the smallest scoop of vanilla ice cream just for fun. So good! This is a recipe I will make over and over again. Thanks for another winner, Kate.♥️
Ps. Down 30 lbs since I discovered your website, and have never ate so luxuriously.
I love that, Karen! Thank you for sharing. Congratulation on your journey, Karen!
I love this recipe thank you! We made with fresh summer blackberries and a few strawberries mixed in.
Dear Kate! Can I replace starch with bran?
Hi Marina, this recipe is best as written. Sorry to not be of more help.
This berry crumble is delicious. My family devoured it in no time. Thank you!
You’re welcome, Ronika! I appreciate your review.
This was delicious! The only challenge was I used frozen berries which shrunk considerably after thawing, and it didn’t seem like there was enough for the recipe. Next time perhaps I should measure the berries after they thaw.
Hi Kate! So excited to try this, pics look mouth-watering…
I’d like to half the recipe, would you recommend adjustment like lowering the temperature or halving the baking time?
Hi Michaela! Likely need less time. I’m not sure how much without trying. I would just keep an eye on it.
This was delicious! I added a few more nuts and used lemon and orange zest together. THANK YOU!
Lovely recipe! It’s straightforward (I’m not experienced enough to make a success of complicated recipes!) and delivers delicious results each time! Made it last week for the first time to use up a bag of sour cherries in the freezer. It was so delicious that I made another one this week using the last of the fruit in my freezer (cherries this time); I added a tablespoon of cocoa to the crisp this time and the chocolate flavour worked really well with the cherries.
I’m looking forward to trying this recipe with fresh fruit now that berries are in season and peaches will follow soon. I think it will become my go-to recipe for a summer dessert!
Wonderful to hear, Erini! Thank you for your review.
Is there a way to make this dairy free too? It looks delicious.
Hi! See the note for vegan.
Natalie L. Iglewicz
Can I make this recipe the day before and warm it up before serving?
Hi! It’s best right away, but you can also have it left over if you like.
Just want you to know your recipes are some of the best I have come across after switching to a largely vegan diet.
I want you to know that Cookie is in my prayers, and I hope she will begin to feel better soon.
I have made your multi berry crisp..it was delicious, and your almond flour topping is the best
Thank you, Roberta! I appreciate your kind words.
I can’t tell you enough how much I appreciate your notes for substitutions. My husband’s extended family has so many allergies and I spend a lot of time experimenting to make things taste good while having to avoid so many ingredients. (I myself am allergic to soy). This recipe is delicious and with some of your substitution advice, I didn’t have to waste a lot of time experimenting myself…everyone can eat it and it’s a big hit!
I’m really glad you find them helpful, Kate! Thank you for your review.
Loved it! We made this to bring to work for breakfast and had it with greek yogurt and it was deeelicious! Can’t wait to try it with ice cream as well as try your other variations!
As far as you know, does it matter whether the almond flour is made from blanched almonds or raw almonds?
Hi Bill, I believe almond flour vs almond meal are different. Almond flour tends to be blanched.
Wow! Loved this recipe. Used monkfruit sweetener instead of sugar in the topping and it was delicious. Threw in all the frozen berries I had….blueberries,raspberries,blackberries and gooseberries(those added a great sour flavour).
That’s great to hear, Patricia! I appreciate your review.
Can I use regular flour instead of almond? Planning to make this today. So let me know if you can!
Also- someone mentioned cornstarch having a “flavor”. I was planning on using cornstarch unless you all think arrowhead root is better?
Hi! Other flour should work too. Let me know what you think!
This recipe is AMAZING and so easy, you can’t screw it up. The only downside is I can’t stop eating it! Can’t wait to try her other naturally sweetened desserts!
Great to hear, Catherine!
Looks yum! I cant do almond flour, would you suggest subbing with rice flour or regular white flour..? Thanks!
You can try a gluten free flour. Let me know what you think!