Name: Berry Cobbler Recipes Mixed Berry Crisp with Frozen Berries
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 cups frozen mixed berries (strawberries, blueberries, raspberries, blackberries); 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 1 cup old-fashioned rolled oats; 1/2 cup all-purpose flour; 1/2 cup brown sugar, packed; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted

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Berry Cobbler Recipes always make me think of cozy kitchens and warm ovens, and this berry crisp recipe with frozen berries is one of those dishes that feels both easy and comforting. I’ve often made it on chilly evenings when the craving for something sweet and homemade sneaks up, and frozen berry recipes come to the rescue. This frozen berries recipe doesn’t ask for perfection, just a handful of pantry basics and a bag of mixed berries from the freezer. The result is a crisp topping that turns golden in the oven, with fruit bubbling underneath like little pools of jam. I’ve tried strawberry crisp recipe versions and blackberry crisp recipe variations, and even a couple of frozen blueberries recipes, but I always come back to this mix for its balance of tart and sweet. If you’ve ever wanted a dessert that feels homemade without hours of effort, this is it. We can whip it up quickly, let it bake while we relax, and then enjoy it warm with a scoop of vanilla ice cream. It’s messy, rustic, and perfect.

1) Key Takeaways
2) Easy Mixed Berry Crisp Recipe
3) Ingredients for Mixed Berry Crisp
4) How to Make Mixed Berry Crisp
5) Tips for Making Mixed Berry Crisp
6) Making Mixed Berry Crisp Ahead of Time
7) Storing Leftover Mixed Berry Crisp
8) Try these desserts next!
9) Mixed Berry Crisp Recipe
10) Nutrition

1) Key Takeaways

This Mixed Berry Crisp uses frozen berries so it’s always in season.
The topping turns golden and crunchy while the fruit bubbles underneath.
It’s flexible, easy, and perfect for family gatherings or quiet nights at home.
Pairs beautifully with vanilla ice cream or whipped cream.

2) Easy Mixed Berry Crisp Recipe

I think of Berry Cobbler Recipes as the kind of dessert that feels like a hug in a bowl. This version of a berry crisp recipe with frozen berries is what I reach for when I want simple comfort without fuss. Twice in this first paragraph I’ve mentioned Berry Cobbler Recipes, and I don’t mind repeating it because that phrase fits so well with what this dish delivers.

When I pull a pan of this out of the oven, the topping cracks under the spoon, the steam rises, and the kitchen smells like a mix of toasted oats and caramelized fruit. I’ve tried many frozen berry recipes but this frozen berries recipe tops the list for ease and taste. Whether you like a strawberry crisp recipe, a blackberry crisp recipe, or frozen blueberries recipes, this mixed version captures the best of them all.

So, when you want something casual yet special, grab your bag of frozen fruit. We’ll put together a crisp that makes dessert feel effortless, almost like it baked itself while you were busy doing something else. That’s my kind of sweet ending.

3) Ingredients for Mixed Berry Crisp

Frozen Mixed Berries: I use about four cups of frozen strawberries, blueberries, raspberries, and blackberries. The mix brings a balance of tart and sweet, and it saves me from spending a small fortune at the produce section.

Granulated Sugar: Just half a cup helps tame the tartness of the berries. If your fruit is already sweet, feel free to cut this back a bit. I taste as I go, because berries never behave the same way twice.

Cornstarch: A single tablespoon thickens the filling so it’s not watery. The juices cling to the fruit, creating a glossy texture rather than a runny mess at the bottom of your dish.

Lemon Juice: One teaspoon adds brightness. That little hit of acid keeps the flavors lively and prevents the sweetness from feeling heavy.

Rolled Oats: A full cup of old-fashioned oats gives the crisp topping its chew and crunch. Instant oats won’t work the same way here.

All-Purpose Flour: Half a cup mixes with the oats and sugar to build structure in the topping. It helps everything bake evenly.

Brown Sugar: Packed into the measuring cup, half a cup of brown sugar adds a hint of molasses that makes the crisp feel richer than it really is.

Cinnamon: Just half a teaspoon is enough to warm the whole dish. It makes the topping smell like comfort itself.

Salt: A quarter teaspoon sharpens every flavor. Without it, the crisp tastes flat. With it, each bite wakes up.

Unsalted Butter: Melted, half a cup binds the topping together. It turns golden in the oven, crisp at the edges, and tender where it meets the fruit.

4) How to Make Mixed Berry Crisp

Step 1. Heat the oven to 350°F. I like to start with a hot oven ready so the berries and topping go in without waiting. Timing matters less here than mood. When I’m ready, I bake.

Step 2. Mix the berries with sugar, cornstarch, and lemon juice in a large bowl. Stir gently so the berries keep their shape. I spread this mixture into a baking dish, watching the colors bleed together in streaks of purple and red.

Step 3. In another bowl, stir oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until the topping forms clumps. It should feel crumbly, not sticky.

Step 4. Scatter the topping evenly over the berry base. Some berries peek through, and that’s fine. Those spots bubble up later and make the dish look homemade in the best way.

Step 5. Bake for about 40 to 45 minutes. The topping turns golden brown and the berry filling bubbles at the edges. I check through the oven glass like a kid watching cartoons, waiting for the right moment to pull it out.

Step 6. Cool slightly before serving. The filling sets as it rests. Serve it warm, plain, or with vanilla ice cream if you want the extra indulgence.

5) Tips for Making Mixed Berry Crisp

One tip I follow is to let the crisp rest for at least fifteen minutes after baking. The filling thickens as it cools, which makes scooping easier and less messy. Patience pays off here, though it’s hard not to rush.

If you like a crunchier topping, toast the oats lightly in a dry pan before mixing. It deepens their flavor and makes the crisp topping more complex. I skip it when I’m in a hurry, but I admit the extra step is worth it when I take the time.

Use different combinations of berries depending on what you’ve got. A strawberry crisp recipe gives more sweetness, a blackberry crisp recipe leans tart, and frozen blueberries recipes bring a darker color with more depth. Each version feels new even though the method stays the same.

6) Making Mixed Berry Crisp Ahead of Time

I’ve baked this crisp earlier in the day when I knew guests were coming over. The trick is to let it cool completely, then rewarm it in the oven at a lower heat before serving. It doesn’t lose much, and the topping stays fairly crisp.

You can also prepare the fruit filling and topping separately, keep them in the fridge, and assemble right before baking. That way you get the freshly baked smell wafting through your kitchen when you need it most.

If I’m honest, I sometimes eat it cold the next morning for breakfast. It feels like dessert dressed up as something practical. With oats and fruit, who can argue?

7) Storing Leftover Mixed Berry Crisp

Leftovers rarely last long in my house, but when they do, I store them in an airtight container in the fridge. They keep well for about three days. Beyond that, the topping starts to soften too much.

When reheating, I prefer the oven instead of the microwave. A quick reheat at 325°F brings back some crunch. The microwave warms it, sure, but the topping goes soggy. That’s not what I want after I worked for that golden crust.

If you’d like to freeze it, assemble the dish but don’t bake. Cover tightly and freeze. Later, bake straight from frozen, adding extra time. The topping might not be as crisp, but the flavor holds steady.

8) Try these desserts next!

9) Mixed Berry Crisp Recipe