Homemade Berry Crisp Recipe

This tempting homemade blueberry crisp recipe is topped off with a decadent oatmeal streusel and served with caramel and vanilla ice cream for the perfect dessert. You will love how easy this is to make.

Who doesn’t like a sweet treat with coffee or something sugary after a meal? If you’re wanting to try out some more delicious dessert recipes, you must try my Ricotta Cheesecake or French Silk Pie. 

Berry Crisp

Berry crisp is a simple dessert consisting of fresh berries that are topped with a crumbly, sweet oats and flour mixture that is baked until browned and crisp. There are many variations for crisps, and they can be customized to your liking.  

There are few desserts I enjoy more than crisp and cobbler recipes. They’re easy to make and a fantastic way to use fresh season fruit. I take my recipe to the next level by topping it off with homemade caramel and vanilla ice cream for one of my all-time favorite summer treats.

Ingredients and Substitutions

• Berries – I use an assortment of fresh blueberries, raspberries, and blackberries. You can use a combination of any of these three or can use only one.
• Lemon – Some clean acids like lemon juice will help brighten the berries.
• Sugar – You will need some regular granulated sugar and brown sugar for the filling and streusel.
• Butter – I always use unsalted butter for my cooking and baking recipes.
• Flour – all-purpose flour is used to give the streusel structure.
• Oats – Any brand of rolled oats will work for this berry crisp.

How to Make a Berry Crisp from Scratch

1. Toss the berries around in a bit of fresh-squeezed lemon juice and sugar to help sweeten them up a bit. The lemon will add a bit more sourness to them.
2. Place the berries in a 13”x9” casserole dish, 10” skillet, or 10” rondeau pot, and prepare the streusel.
3. Using a pastry knife, cut together the rolled oats, flour, brown sugar, and butter for the streusel. The butter should be the size of rice.
4. Sprinkle it all over the top of the berries, completely covering them.
5. Bake the berry crisp in the oven at 350° for 40 to 45 minutes or until the top is browned and firm. Serve warm with vanilla ice cream and caramel.

Make-Ahead and Storage

Make-Ahead: For freshness, you can make this up to 2 days ahead of time.

How to Store: The best way to store the berry crisp is to cover it in plastic and chill it in the refrigerator for up to 5 days. It can also be stored in a plastic container in the freezer for up to 2 months. The caramel holds in the refrigerator for up to 1 month, and the ice cream can hold in the freezer for up to 2 months.

How to Reheat: Place the desired amount of berry crisp into a small pot and cover with a lid. Bake in the oven at 350° for 12-15 minutes or until hot.

Chef Notes + Tips

• I dislike using strawberries because they break down too much when cooking.
• You cannot use steel-cut oats for this recipe.
• Frozen berries can be used.

More Dessert Recipes

• Old Fashioned Fresh Peach Cobbler Recipe
• Blueberry Pie
• Apple Fritters
• Ricotta Cake
• Lemon Tart

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Homemade Berry Crisp Recipe

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5 from 11 votes

This tempting homemade blueberry crisp recipe is topped off with a decadent oatmeal streusel and served with caramel and vanilla ice cream.

Servings: 8

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 6 hours hours

Ingredients 

US CustomaryMetric

• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 2 cups fresh blackberries
• Juice of ½ lemon, about 1 ½ tablespoons
• ¼ cup sugar
• 2 sticks unsalted butter
• 1 cup packed light brown sugar
• 1 cup all-purpose flour
• 2 cups rolled oats
• 1 recipe for caramel
• 1 recipe for ice cream

Instructions

• Toss the berries around in a bit of fresh-squeezed lemon juice and sugar to help sweeten them up a bit. The lemon will add a bit more sourness to them.
• Place the berries in a 13”x9” casserole dish, 10” skillet, or 10” rondeau pot, and prepare the streusel.
• Using a pastry knife, cut in together the rolled oats, flour, brown sugar, and butter for the streusel. The butter should be the size of rice.
• Sprinkle it all over the top of the berries, completely covering them.
• Bake the berry crisp in the oven at 350° for 40 to 45 minutes or until the top is browned and firm.
• Serve warm with vanilla ice cream and caramel.

Notes

Make-Ahead: For freshness, you can make this up to 2 days ahead of time.

How to Store: The best way to store the berry crisp is to cover it in plastic and chill it in the refrigerator for up to 5 days. It can also be stored in a plastic container in the freezer for up to 2 months. The caramel holds in the refrigerator for up to 1 month, and the ice cream can hold in the freezer for up to 2 months.

How to Reheat: Place the desired amount of berry crisp into a small pot and cover with a lid. Bake in the oven at 350° for 12-15 minutes or until hot.

I dislike using strawberries because they break down too much when cooking.

You cannot use steel-cut oats for this recipe.

Frozen berries can be used.

Nutrition

Calories: 316kcalCarbohydrates: 71gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 10mgPotassium: 259mgFiber: 7gSugar: 40gVitamin A: 113IUVitamin C: 19mgCalcium: 56mgIron: 2mg

Course: Dessert

Cuisine: American, French

Author: Chef Billy Parisi