Mixed Berry Crisp With Frozen Berries

It’s my go-to crisp recipe for any time of year, especially when fresh berries aren’t in season. Just toss your berry mixture together in a large bowl, crumble the topping over the top, and bake until bubbly. It’s the kind of delicious dessert that pairs perfectly with a scoop of vanilla ice cream, especially when served warm from the oven.

This was inspired by my love for berry dessert recipes. You need to try my Strawberry Rhubarb Dump Cake, Old Fashioned Blackberry Cobbler, Lemon Blueberry Dump Cake, Strawberry Rhubarb Crisp, Strawberry Crisp, Strawberry Blueberry Dump Cake, Carrot Sheet Cake or our Patriotic Jello Poke Cake.

• Simple Ingredients: Uses frozen fruit and pantry staples—no need to hunt for anything fancy.
• Great Texture: The crisp topping bakes into just the right level of crunch.
• No Fresh Fruit Needed: Frozen berries make this recipe simple and accessible year-round.
• Crowd-Pleaser: A perfect dessert for family dinners, potlucks, or weeknight baking.

With just a quick trip to the grocery store, you will be ready to make this crisp with mixed berries.

See the recipe card below for the exact quantities of each ingredient.

• Frozen Strawberries: Our go-to sweet fruit for this crisp but you can use your favorite. Halved will make more evenly than frozen whole strawberries.
• Frozen Blueberries: Adds a little extra sweet/tart balance.
• Granulated White Sugar: Provides some more sweetness.
• Pure Vanilla Extract: Enhances the flavors and provides a light vanilla vibe.
• Cornstarch: Helps to thicken the filling.
• All-Purpose Flour: Used to help hold the topping ingredients together and gives it a little more structure.
• Old Fashioned Oats: Provides that perfect crisp texture.
• Dark Brown Sugar: Use whichever brown sugar you have, but dark gives a deeper flavor.
• Unsalted Butter: You can use salted or unsalted, but we prefer unsalted to control the salt a little more.
• Sea Salt: Enhances all the flavors; if using salted butter in the topping, I would opt out of added salt.
• Ground Cinnamon: Optional but adds a warmth profile to the crisp topping.

For this recipe, you'll want to have on hand a 9x13 casserole dish, mixing bowls, measuring cups and spoons and a small saucepan.

Here are some helpful ideas for you to change this mixed berry crisp next time!

• Fruit Options: Try frozen raspberries or blackberries for a deeper flavor, you can throw in some fresh if you have them to use them up too.
• Oats: Use quick oats instead of old fashioned if that’s what you have on hand; I often do a blend of both.
• Butter: Substitute cold butter for melted to create larger clumps in the topping.
• Flour Swap/Gluten Free: Any flour will work well in place of all-purpose. If you need a gluten free option, we like using Bob’s Red Mills gluten free all-purpose, and just make sure you use certified gluten free oats. Alternatively, you can use oat or almond flour if preferred.
• Add-Ins: A splash of lemon juice or a dash of nutmeg enhances the berry filling; or some chopped nuts to the topping.

Check out how quick and easy it was to make this crisp with mixed berries in just a few simple steps.

Preheat oven to 350F and lightly grease a 9x13 casserole dish with non-stick spray.

In a large bowl add frozen berries, granulated sugar, cornstarch and vanilla. Mix well to combine then transfer into casserole dish.

In a medium bowl add all the topping ingredients and mix well. It should be evenly coated with butter but a crumbly consistency.

Crumble the topping over the berries.

Bake for about 40 minutes or until the fruit is bubbling and the topping is golden brown.

Cool slightly to thicken and set, then serve warm.

Hint: Stir the frozen fruit, sugar, cornstarch and vanilla extract very thoroughly prior to adding the topping.

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Here are some ways to store this mixed berry crisp for later.

• Refrigerator: Once cooled, place in an airtight container for 3-4 days. If you want to leave it in the baking dish you can just cover it with aluminum foil or plastic wrap.
• Freezer: Once cooled, place in an airtight container, lay a piece of plastic wrap on top (optional), and it can last up to 3 months.
• Reheating: Thaw in the fridge overnight, and microwave on low until warmed through or place it back in the oven (without any plastic wrap) until it is warmed throughout.
• Make Ahead: You can make this in advance, bake it and freeze in the baking dish so you can pop it back in the oven to re-warm.

• Scoop of Vanilla Ice Cream: Add a big scoop for it to melt beautifully over the warm crisp.
• Whipped Cream: Light and airy, it balances the richness.
• Hot Beverages: Complement the sweetness without overpowering with a hot coffee or tea. We love serving this crisp with our caramel mocha coffee, espresso Irish coffee or Baileys Irish coffee. Alternatively, you can pair it with a sweet chocolatey drink like our slow cooker hot chocolate, hot chocolate with Baileys, or pink hot chocolate recipe, which uses white chocolate.
• Muffins: A nice pairing for brunch or dessert spreads, try our double chocolate muffins, strawberry rhubarb muffins, cranberry and lemon muffins, or cranberry sauce muffin.
• More Casserole Desserts: Hosting a party and need some easy desserts? You will love our strawberry rhubarb dump cake, chocolate chip brownie bars, old fashioned blackberry cobbler, lemon blueberry dump cake, cake mix brownies from cake mix, strawberry rhubarb crisp, strawberry crisp, strawberry blueberry dump cake, carrot sheet cake or our patriotic Jello poke cake.

Here are some of our best tips to help you make the best Mixed Berry Crisp.

• Mix the filling well: Stir the frozen fruit, sugar, cornstarch, and vanilla extract thoroughly in a large bowl.
• Use the right dish: A 9x13 casserole dish gives enough room for even baking and bubbling.
• Keep topping crumbly: Combine dry ingredients in a medium bowl and stir until just coated with butter.
• Look for bubbling fruit: Bake until the crisp topping is golden brown and the berry mixture is visibly bubbling.
• Let it cool slightly: This allows the juices to thicken for neater scooping and better texture.

Do you have questions about making our mixed berry crisp?

Yes, just reduce the bake time slightly. Fresh berries cook faster and don’t release as much liquid.

Absolutely. Assemble the crisp and refrigerate it until ready to bake, or freeze it unbaked for later.

All-purpose flour works perfectly here, whether labeled as regular flour or purpose flour.

The combination of oats, sugars, and butter bakes into a golden crust. Using melted or cold butter gives slightly different textures.

Yes—it follows the same basic method, just with mixed berries instead of apples.

Check out some more of our recipes you will want to try!

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