Julie Clark
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Berry Crisp with Frozen Berries
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Make berry crisp with frozen berries for a quick and easy dessert! This Mixed Berry Crisp is the ultimate in comfort food, especially paired with ice cream.
Our fruit dessert recipes are always the most popular in the winter. Everyone seems a little worn out on pumpkin pie and chai cookies and gingerbread cake after the holidays. They want vibrant, sweet berries and tart lemons.
This recipe for triple berry crisp with frozen berries is perfect for winter days when fresh berries aren’t plentiful.
About this Berry Crisp with Frozen Berries:
- Flavor: Berries aren’t overly sweet fruits, which make it perfect for a crisp with a sweet streusel topping. This recipe calls for just ¼ cup sugar in the berries and ½ cup sugar in the topping. You can always add more if you’d like, but if you’re putting a big scoop of vanilla ice cream on top, I think you’ll find that amount of sugar is all you need.
- Texture: The berries will soften during baking and create a sweet syrup that will thicken as it sets. The crisp topping will be a little crunchy right when it comes out of the oven, but will soften as it sits.
- Method: You’ll love how quick this recipe comes together. You’ll only need about 10 minutes to mix the berries and topping. Then pop it into the oven to bake for about 45 minutes.
Berry Crisp Recipe with Frozen Fruit
I feature this easy berry crisp with frozen mixed berries and it works beautifully. Thaw the fruit first, then drain off any extra liquid. Gently pat the fruit dry with a paper towel. Then you’re ready to make the crisp!
How to Make Mixed Berry Crisp
- Prepare. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
- Mix the berries. Toss the thawed berries with lemon juice in a large mixing bowl. Add the melted butter, cornstarch, vanilla and sugar to the baking dish. Lightly toss together to combine. Pour the berry mixture into the prepared baking dish.
- Mix the topping. In a medium bowl, mix the topping ingredients: flour, rolled oats, brown sugar, baking powder and cinnamon. Using a pastry blender or two forks, cut the butter into the dry ingredients until it resembles small crumbles. Sprinkle the oat topping over the fruit.
- Bake. Bake for 40-45 minutes. The topping should be light golden brown and the filling will be bubbling. Let it rest for 15 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream!
Recipe Variations
- Love pie? Try our mixed berry cobbler pies. It’s 3 of our favorite desserts in one.
- Use gluten free oats and flour for a gluten free version of this recipe.
- Try using apples for an apple crisp.
- Add nuts such as pecans, almonds or walnuts to the crisp topping to add a little crunch.
Other Recipes to Love:
Berry Crisp with Frozen Berries
Make berry crisp with frozen berries for a quick and easy dessert! This Mixed Berry Crisp is the ultimate in comfort food, especially paired with ice cream.
Servings 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
For the Filling:
- 6 cups frozen mixed berries thawed and drained
- 1 teaspoon lemon juice
- 3 tablespoons unsalted butter melted
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/3 cup cold unsalted butter cut into chunks
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
- Toss berries with lemon juice in a large bowl. Add the melted butter, cornstarch, vanilla and sugar to the baking dish. Lightly toss together to combine. Pour the berries into the prepared baking dish. 6 cups frozen mixed berries, 1 teaspoon lemon juice, 3 tablespoons unsalted butter, 2 ½ tablespoons cornstarch, ½ teaspoon vanilla extract, ¼ cup granulated sugar
- In a medium bowl, mix the topping ingredients: flour, oats, brown sugar, baking powder and cinnamon. ½ cup all-purpose flour, ½ cup old fashioned oats, ½ cup light brown sugar, ½ teaspoon baking powder, ¼ teaspoon ground cinnamon
- Using a pastry blender or two forks, cut the butter into the dry ingredients until it resembles small crumbles. ⅓ cup cold unsalted butter
- Sprinkle the oat topping over the fruit. Bake for 40-45 minutes. The topping should be light golden brown and the filling will be bubbling.
- Allow to cool for 15 minutes before serving to let the juices thicken. Serve with ice cream if desired.
Notes
- Use a combination of your favorite berries including blueberries, raspberries, strawberries, and blackberries.
- Use fresh berries if you’d like!
- If you prefer a sweeter berry crumble, add up to 1⁄2 cup of sugar.
- Store leftovers in an airtight container the refrigerator.
Nutrition
Calories: 300kcal | Carbohydrates: 46g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 8mg | Potassium: 138mg | Fiber: 4g | Sugar: 30g | Vitamin A: 421IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
