Home » Desserts » Easy Berry Crisp with Frozen Berries

Easy Berry Crisp with Frozen Berries


Berry crisp is an easy dessert that can be made in an instant using a frozen berry mix. The best thing about a berry crisp is its simplicity.

Berry crisp in a white baking dish, served on blue-patterned plates. The baking dish is placed on top of a wooden cutting board. The background is white.

The crisp can be in the oven within minutes, and the ingredient measurements don’t have to be exact. The recipe is easy to adapt based on what happens to be available in the pantry or how many people will be enjoying the dessert.

Why it’s so delicious

  1. What I love the most about mixed berry crisps is how easy they are to make! It only takes a couple of minutes to whip up.
  2. It’s pretty healthy. Oats and berries are packed with nutrients and fiber, and there isn’t much of added sugar.
  3. It’s very versatile—you can use whatever mixed berries you prefer. Buy a bag of ready-made berry mix or create your own favorite mix.
  4. It can be made gluten-free. Use gluten-free oats for the crisp.
  5. It can be made sugar-free. Just replace the sugar in the recipe with a granulated sugar-free alternative.
Berry crisp in a white baking dish. The dish is on a wooden board.

Ingredient Notes

  • For a frozen mixed berry crisp, you obviously need some berries! Three types of berries usually make a good combo, but you can use more or less according to your preference. I used the local classic mix of strawberries, black currants, and blueberries.
  • For oats, old-fashioned rolled oats are the best, but you could also use quick oats. For a gluten-free crisp, make sure to choose gluten-free oats—check the packaging to ensure they are clearly labeled as gluten-free.
  • Hazelnuts give the crisp a lovely extra crunch. You can use walnuts, almonds, or pistachios instead, or leave them out completely.
  • The crisp calls for butter, but you can make it vegan by substituting the butter with a vegan alternative.
  • I love the caramelly taste of coconut sugar, and I’m not a big fan of white sugar, so I use and recommend coconut sugar. Table sugar or cane sugar works great too, or you can make a sugar-free berry crisp by swapping the sugar for a granulated sweetener.
  • I used vanilla to enhance the berries, but cardamom or cinnamon also work very well with them.

Useful tips:

Don’t thaw the berries! Put them into the baking pan frozen; that way, you’ll get the best result.

To avoid the berries from getting too soggy, mix a spoonful of cornstarch into them while they’re still frozen.

For an even crumblier crisp, don’t melt the butter—instead, mix it with the oats while it’s still cold. You can do this in a food processor, but to prevent the oats from breaking, it’s better to pinch the oats into the butter using your hands.

Berry crisp served on the table. The crisp is in a white baking dish. It has been portioned onto blue-patterned plates. There are dried flowers in a vase on the table, and in the background, you can see a serving trolley and a mirror.

Making Ahead Instructions

You can make the berry crisp ahead and warm it in the oven when it’s time to serve. Let the baked crisp cool completely, cover it with tin foil, and keep it in the fridge. The crisp will keep for at least three days.

If you want to prepare the crisp ahead and bake it right before serving, you need to put the prepared pan into the freezer. Otherwise, the berries will thaw, and the oats will start to absorb the juices, resulting in a very soggy and less crumbly crisp. Make sure to use a pan that can go directly from the freezer to the oven. Also, work quickly: prepare the crisp first and take the berries out of the freezer just before adding them to the pan because once they start to thaw, you can’t freeze them again. Then crumble the crisp layer into the pan, cover with double foil, and place it in the freezer. Once it’s time to bake the crisp, preheat the oven and put the baking dish into the heated oven straight from the freezer. Note that the baking time will be longer.

How to Store:

Baked crisp keeps well in the fridge for about 3-5 days and in the freezer for about 3 months. Thaw it in the fridge and heat in the oven before serving.

What to Serve with a Crisp:

Crisp is great as is, but it’s even better served with a scoop of vanilla ice cream, a generous splash of vanilla custard, or with Greek yogurt.

Berry-oat crisp in a white baking dish. The dish is placed on top of a wooden cutting board. There are dried flowers next to the dish.
Print Recipe Pin Recipe

Berry Crisp with Mixed Frozen Berries

Veera Rusanen
Prep time5 minutes
Cooking time30 minutes
Total time35 minutes
Category: Baking
Servings: 8 people
Calories: 169.66kcal


  • App. 8×8" baking pan


  • 2 cups mixed berries frozen
  • cup butter
  • 1 cup rolled oats
  • ¼ cup chopped hazelnuts
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla extract
Makes: 8 x 8inch rectangle


  • Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius).
  • Melt the butter.
    ⅓ cup butter
  • In a bowl, mix together the melted butter, rolled oats, chopped hazelnuts, coconut sugar, and vanilla.
    1 cup rolled oats, ¼ cup chopped hazelnuts, ¼ cup coconut sugar, 1 teaspoon vanilla extract, ⅓ cup butter
  • Spread the frozen berries evenly in a baking dish.
    2 cups mixed berries
  • Evenly distribute the oat mixture over the berries, pressing it down with a spoon.
  • Bake for approximately 30 minutes or until the oat topping is golden brown.


The baking time is an estimate. Every oven is different, so the time may vary. Keep an eye on the crisp while baking.
The nutritional values provided are an estimate per serving when the crisp is divided into 8 portions.


Calories: 169.66kcal (8%) | Carbohydrates: 16.87g (6%) | Protein: 2.17g (4%) | Fat: 11.02g (17%) | Saturated Fat: 5.24g (33%) | Polyunsaturated Fat: 0.94g | Monounsaturated Fat: 3.99g | Trans Fat: 0.32g | Cholesterol: 20.63mg (7%) | Sodium: 72.69mg (3%) | Potassium: 87.33mg (2%) | Fiber: 2.47g (10%) | Sugar: 6.96g (8%) | Vitamin A: 258.62IU (5%) | Vitamin C: 1.22mg (1%) | Calcium: 15.18mg (2%) | Iron: 0.69mg (4%)