Whether you have a fresh harvest of seasonal berries or a frozen bag in the back of your freezer that needs to be used up - this mixed berry crisp is the answer.
Like my vegan apple crumble, this is one of the easiest desserts you can make. It's pretty fail-proof and fuss-free!
Served with a big scoop of vegan ice cream or berry froyo, it makes a guaranteed crowd-pleaser, whether as a quick weeknight dessert to finish a dinner party!
🧾 Ingredients
Most of the ingredients needed for this triple berry crisp are pantry staples, with a few fresh items. Here's everything to grab:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Mixed Fresh Berries: I use fresh blueberries as the main ingredient as I love the fragrant flavor and structure they give to the filling. Juicy blueberries are combined with fresh raspberries and blackberries which add nice acidity and color to the crisp.
- Rolled Oats: Also called old fashioned oats, these are chunky oat flakes that are minimally processed. They lend a wonderfully chewy consistency and hearty oaty flavor to the topping. Essentially it tastes like an oatmeal cookie!
- All-Purpose Flour: You can swap this for 1:1 all-purpose GF flour to make a gluten-free version.
- Sugar: The crumble uses a combination of brown and granulated sugar. Brown for flavor, and white for crunch. I use granulated sugar for the filling to enhance the berry flavor and hold on to the vibrant purple color, but you could swap that for brown sugar or coconut sugar too.
- Vegan Butter: You'll want block-style butter, not spreadable margarine if possible.
🔪 Instructions
Here are step-by-step images showing how to make this simple berry crisp recipe.
Remember, the detailed printable recipe card is at the end of this page:
Step 1: Add the flour, granulated sugar, brown sugar, cinnamon, and salt to a medium bowl and stir. Rub in the cubed butter with your fingertips until it resembles a crumble consistency. Set aside in the fridge while you make the filling.
Step 2: Toss the berries into a 10.5"x7.5" baking dish. Add the lemon juice and vanilla extract and mix with a spoon to coat the berries.
Step 3: Add the sugar and flour and mix until the berries are evenly coated. They will release some juices.
Step 4: Top with the oat crumble mixture in an even layer.
Step 5: Place the dish on an aluminum baking sheet or regular baking sheet (this will help it bake evenly and catch any overspill). Bake for 50-60 minutes until golden brown.
💭 Expert Tips
Chill the crumble. Once made, refrigerate the streusel topping while you make the filling. Adding cold streusel helps to prevent it from cooking and browning too fast.
Use the baking dish as your mixing vessel for the berries! No need to dirty an extra bowl. You can simply dump the berries and other filling ingredients into the pan and mix.
Bake on a preheated baking sheet. Not only will this catch as spills in case the filling bubbles over, but it also helps to cook the filling from underneath and more evenly.
Serve it warm with something cold on the side! Although amazing on its own, I personally always pair fruit crumble with something cold and creamy. Some options include dairy-free ice cream, coconut cream, or non-dairy yogurt.
💬 FAQs
Yes, store it in an airtight container or cover it with plastic wrap and chill. It will keep in the fridge for up to 5 days. You can also freeze it in a sealed container, then follow the instructions for reheating in the oven below, adding 10 minutes to the bake time.
Absolutely. You can warm it back up before serving in the microwave or oven.
Microwave: In a microwave-safe bowl at medium heat for 2 minutes.
Oven: Preheat the oven to 350°F (175°C) and heat for 15-20 minutes. You may want to cover the top with aluminum foil to keep in the moisture.
Both are fruit-filled desserts that are baked with a streusel topping and without a bottom crust.
The names are often used interchangeably depending on different regions. But mostly, the difference between the two is a crisp contains oats and sometimes nuts like pecans or walnuts, whereas a crumble usually has a simpler streusel made with flour, butter, and sugar.
Yes! You can add a mix of strawberries, pitted cherries, peaches, plums, - pretty much any summer fruit you fancy!
🫐 More Berry Recipes
📖 Recipe
Description
Ingredients
Crisp Topping
- 160 g (1 ¼ cups) all-purpose flour
- 80 g (1 cup) rolled oats, (old-fashioned oats)
- 60 g (⅓ cup) granulated sugar, *see note 1
- 60 g (¼ cup) light brown sugar, *see note 1
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 120 g (4.23 oz) vegan butter, room temperature, cut into cubes
Berry Filling
- 950 g (6 cups) mixed berries, fresh or frozen *see note 2
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon vanilla extract
- 75 g (¼ cup + 2 tablespoons) granulated sugar, *see note 1
- 60 g (½ cup) all-purpose flour
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 175°C/350°F.
- Crisp Topping: Add the flour, granulated sugar, brown sugar, cinnamon, and salt to a medium bowl and stir. Rub in the cubed butter with your fingertips until it resembles a crumble consistency. Set aside in the fridge while you make the filling.
- Berry Filling: Toss the berries into a 10.5"x7.5" baking dish. Add the lemon juice and vanilla extract and mix with a spoon to coat the berries.
- Add the sugar and flour and mix until the berries are evenly coated. They will release some juices.
- Assemble: Top with the crumble mixture in an even layer.
- Bake: Place the dish on an aluminum baking sheet or regular baking sheet (this will help it bake evenly and catch any overspill). Bake for 50-60 minutes until golden brown.
- Serving and storage: Once baked, you can let the crumble cool slightly for 10 minutes and serve hot. Once cooled, cover leftovers with plastic wrap or foil, or place in an airtight container and refrigerate for up to 5 days.
Notes
- Sugar: You can use all brown or white sugar, or coconut sugar which will give a darker result. If based in the States, use organic white sugar to ensure it is vegan.
- Mixed Berries: I use 400g blueberries, 300g blackberries, and 250g raspberries. If using frozen, there's no need to defrost them.
Nutrition
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