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triple berry fruit crisp in baking pan

Easiest Berry Crisp (with Low Added Sugar)

Amy Palanjian
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 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 4
Calories 274 kcal


  • 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: 274kcalCarbohydrates: 58gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 19mgPotassium: 264mgFiber: 9gSugar: 30gVitamin A: 137IUVitamin C: 6mgCalcium: 64mgIron: 2mg
Keyword berry crisp, fruit crisp
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!