With just a few ingredients, including frozen or fresh mixed berries, you can bake up a delicious—and healthy!–Berry Crisp recipe bursting with fruit goodness. Add some ice cream or whipped cream for a final touch.

triple berry fruit crisp in baking pan

Berry Crisp

There are few desserts as easy and as rewarding to make than a fruit crisp. The sweet fruit in this recipe hardly needs any additional ingredients (or sweetener!) to taste delicious. And the granola-like topping adds just enough of a texture contrast to make the whole dessert sing.

I love to make this crisp recipe—with blueberries, raspberries, and blackberries—because it’s so easy and because it works so well with frozen fruit. You don’t need to have any special ingredients on hand and it’s perfect to make ahead.

TIP: You can bake this crisp in the morning of the day that you plan to serve it. Just cover it with foil once it cools and let it sit at room temperature.

ingredients in fruit crisp

Ingredients You Need

To make this fruit crisp, you’ll need:

  • Frozen mixed berries
  • Rolled oats
  • Flour: Either all-purpose or whole wheat
  • Cinnamon
  • Unsalted butter
  • Plain yogurt: I use regular yogurt, but Greek would work, too.

TIP: You can use fresh berries if you prefer.

how to make berry crisp step by step

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of this post for the full recipe.

  1. Gather your ingredients. I like the berry medley from Trader Joe’s but a similar frozen mixture works too.
  2. Grease a baking pan and place berries in it. Sprinkle with sugar.
  3. Add the ingredients for the topping to a large bowl. Mix together.
  4. Sprinkle topping over the fruit, breaking up into smaller pieces to cover.

TIP: Use your hands to spread the topping over the fruit for even coverage.

What goes well with this dessert?

The classic pairing would be vanilla ice cream or whipped cream, though I do admit to loving the leftovers for breakfast with plain whole milk yogurt. You can also serve it plain, as is, which is delicious too.

How to Store

Store any leftovers, covered, at room temperature for up to 24 hours or in the fridge for up to 3 days.

Best Tips for Success

I’d love to hear your feedback if you try this recipe, so please comment below to share!

triple berry fruit crisp in baking pan

Easiest Berry Crisp (with Low Added Sugar)

This crisp is only lightly sweetened, so it’s a healthy dessert to share with the littles. Serve this warm or at room temperature.
5 from 2 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Dessert
Calories 274kcal
Servings 4


  • 6 cups mixed frozen berries
  • 3 tablespoons sugar (divided)
  • 1 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup plain whole milk yogurt
  • 2 tablespoons butter (cut into small cubes)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract


  • Preheat oven to 375 F. Grease a 2-quart baking dish or 9-inch pie plate with nonstick spray.
  • Place berries into the baking dish and sprinkle with 1 tablespoon sugar.
  • In a medium bowl, stir together the oats, flour, remaining sugar, yogurt, butter, cinnamon, and vanilla. You may need to use your (clean) hands to get the mixture well incorporated, but don’t overmix.
  • Sprinkle over crisp, breaking up into smaller pieces to cover. over crisp, smoothing to cover evenly.
  • Bake for 35-40 minutes or until the top is golden and the fruit is bubbly. Serve warm with whipped cream or ice cream if desired.


  • Store any leftovers, covered, at room temperature for up to 24 hours or in the fridge for up to 3 days.
  • Use melted coconut oil in place of the butter if needed.
  • Use certified gluten-free oats as desired.
  • You can use fresh fruit if you prefer.
  • Take care to mix the topping thoroughly, but to not knead it which could make it a little chewy.


Calories: 274kcal, Carbohydrates: 58g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 3mg, Sodium: 19mg, Potassium: 264mg, Fiber: 9g, Sugar: 30g, Vitamin A: 137IU, Vitamin C: 6mg, Calcium: 64mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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  1. 5 stars
    Great! I squeezed 1/2 lemon on top of berries because I had it on hand and other recipes have called for it. I used Splenda and Almond Flour instead of Sugar and Whole Wheat flour. Surprisingly satisfying. It did have a lot of juice in the bottom I was worried would make the crust soggy when it fell in it, so I drained it out.

    1. Yes! Just cover/wrap tightly and freeze after it’s cooled. Thaw at room temperature or warm slightly to serve.

      1. Great, thank you! Also, when does the butter go in? I can’t find it in the instruction list.