Mixed Berry Crisp Without Oats


Have you ever made a mixed berry crisp without oats (like Quaker oats or old fashion oats)? I have and it was delicious. I can’t make it any simpler than this. This is the most delicious mixed berry crisp without oats there is. It all starts with a plain plate of buttery, oat-free wheat crisps that are so good, you’ll want to eat them straight out of the pan (and, OK, I might have done that).

Mixed Berry Crisp Without Oats

There are many ways to customize this mixed berry crumble/crisp, which is made with a great assortment of fresh berries and topped with a delicious crispy streusel topping (without oats). This recipe only calls for 8 ingredients and is a really easy, quick mid-week dessert that can easily be converted vegan and gluten-free with a few simple ingredient substitutions.

A lovely homemade fruit crumble is arguably the autumn/winter dish that epitomizes comfort and “Britishness” for me. These crumbles, which first appeared after World War II, were a delectable dessert that required fewer ingredients than a typical pie (there was strict rationing of food at the time). The end result is a dish that is widely regarded as being superior to pie (dough vs. crumble topping!).

Although apple crisp or crumble may be the most well-known crumble, this mixed berry crisp comes as a close second in my opinion. The fresh berries used in this dish can be simply substituted. In cases where fresh berries aren’t easily accessible, you can also utilize frozen berries.

The best part about this mixed berry crisp is how easy it is to make. Simply combine the topping and filling, bake, and that’s all there is to it. Also, rest certain that there is always an abundance of buttery, biscuit-like streusel topping. Nothing is worse than a healthy berry crisp that skimps on the topping (although this recipe can be made healthier by using less or different sweeteners).



  • Mixed berries – I used a combination of blueberries, strawberries, and cranberries. You can also use raspberries, blackberries,
  • Brown sugar – coconut sugar will also work as an unrefined sugar option or even maple syrup, agave syrup, etc. For a sugar-free option, you can use a sweetener such as erythritol, stevia, etc.
  • Cornflour – you can also use tapioca starch or flour as a thickener.
  • Vanilla extract – you can also use vanilla paste or fresh vanilla seeds from a vanilla pod.

Optional: lemon juice for a little additional ‘fresh’ flavor and sharpness.


  • Salted butter – I use homemade. You can also use dairy-free or solid coconut oil.
  • Flour – I use plain all-purpose flour. Check the recipe notes for Gluten-free adaptations.
  • Desiccated coconut (optional) – I use homemade shredded coconut. These add amazing texture and flavor. However, feel free to leave these out if you’d prefer.
  • Nuts (optional) – to add crunch to the topping. Walnuts, pecans, and almonds are some of my favorite options. Omit them entirely for a nut-free version.
  • Brown sugar – same as above – feel free to experiment with alternative unrefined sugars or sugar-free sweeteners. I haven’t tried using a liquid sweetener, which may affect the ‘crispiness’ of the streusel topping.
  • Salt

Optional: You can also experiment with spices. Cinnamon is the classic streusel topping accompaniment and works well with the berries. I suggest around 1/4tsp (or more), depending on how much you love cinnamon.


First, make the filling. In a sizable mixing basin, combine the berries, sugar, cornstarch, and vanilla essence. You may also carry out this action directly in the baking dish (and save up on washing).

Prepare the streusel topping in step two. Combine the flour, coconut, room-temperature butter, sugar, and salt. The components should be thoroughly mixed.

To help the butter soften and combine with the remaining dry ingredients to form the crumble topping’s thick, crumb-like consistency, it is best to use your fingertips. To the crumble topping, add the nuts and thoroughly combine them.

Step 3: Make the fruit crumble and bake it. Fill a baking dish (20x30cm/812″ rectangular or 25cm/10″ round tin) with the berry mixture. Add the buttery mixture on top after that. Be sure to cover the entire surface with the crumble topping.

Bake for approximately 25 minutes at 180°C/350°F in the oven (fan-assisted). As the crumble begins to bubble and the crust turns golden, it is ready. Turn on the grill (broiler) and heat for an additional 2 to 3 minutes to get it even more golden on top.


Serve this berry crisp with whipped cream (or dairy-free whipped coconut cream), pouring cream or thickened cream, vanilla custard, vanilla ice cream, or perhaps some caramel ice cream.

Any leftovers should be refrigerated for up to five days or stored covered at room temperature for two to three days. Moreover, leftovers can be frozen for up to three months. Reheat in the oven or microwave (I haven’t yet tried the latter and it might impact the topping negatively).


To prepare the berry crisp in advance, there are two options.

  1. When you’re ready to bake, prepare the topping and filling separately and chill them in the refrigerator (up to a day before baking). When ready, top the berries with the crisp topping and bake.
  2. The entire berry crumble, including the topping and filling, can be made ahead of time and frozen for three to four months, carefully covered. It may take up to an hour to bake something from freezing until it is bubbling and golden brown.


  • For a vegan berry crisp: use vegan butter or solid coconut oil in place of the butter.
  • For a gluten-free berry crisp: Swap out the flour in the berry crisp topping for a gluten-free option such as GF plain white flour or GF all-purpose flour.
  • You can use fresh or frozen berries. This is great for the winter months (and I ALWAYS have frozen blueberries/raspberries in my freezer!) If you use frozen fruit, you’ll need to add some additional minutes to the baking time.
  • The berries are best texturally soon after baking. I’ve found that the longer they sit, the more the berries break down.
  • You can bake the streusel crumbs on a separate baking tray for an extra crisp topping, then top the crumble with them once cooked.

The fall season is best summed up by blackberry crumble. Making blackberry crumble is quite simple. Even if you have never baked one, you will be astonished at how simple it is to do so.

This gluten-free dessert is a blackberry crumble. You have located the best gluten-free berry treat for everyone looking for one.

You should try this delicious delicacy. Delicious blackberries and a flaky crust are on top of it. Everyone will adore the delicious combination of crunchy crumble and soft, just baked blackberries.

Your Guide To Blackberry Crisp Without Oats

One of those traditional recipes that we can categorically label comfort food is blackberry crumble. You can bake this dessert in a large baking dish or, for a nicer appearance, in individual ramekins.

Because each person receives an equal share of the crumble, these individual portions are excellent.

You may serve the blackberry crumble either plain or with ice cream on top. The baked blackberries are best served warm, but use caution as they could be rather hot.

Should you use frozen or fresh blackberries?

It actually doesn’t matter whether they are selected healthy and ripe whether they are fresh or frozen. Blackberries that are frozen should be thawed before using and placed in a colander to drain.

The berry crumble can be overly mushy if you use them without draining them first. Keep to fresh or thawed and drained blackberries instead.

Can you make a crisp or crumble without oats?

Typically, chilled butter and flour are used to make the crumble topping. Most people use ordinary flour, but I chose to use almond flour to spice things up a bit.

You can make something special by using quinoa flakes or your own blend for almond flour.

The key to producing the topping is to carefully mix the dry ingredients with the butter until you get fine crumbs.

The butter will slowly melt while baking, crisping up the topping. Although the crumbs won’t be as golden as they would be if I were using normal flour, they will still be crisp.

The brown or simple sugar can be added on top of the crumbs for an added crunch.

How do you make blackberry crisp without oats?

You should first prepare your blackberries. Mix some sugar and almond flour with the blackberries.

This will combine nicely with the almond flour, sugar, and blackberry juice during baking to produce a jam-like substance. yasticoncretedo asticoncretedo asticoncretedo asticoncrete.

After coated, the blackberries can be divided into ramekins or put in a baking dish.

Since this is a simple recipe, you can easily double it by two or three and add more blackberries to the large baking dish to make a huge cobbler for family gatherings.

The crispiest component of the cobbler is next: the crumbs. The use of cold butter is essential for creating crispy crumbs. Using the tips of your fingers, mince the butter and stir in the almond flour.

You are fully free to choose whether the crumbs are larger or smaller. You can sprinkle some extra sugar on top as a finishing touch. Choose anything you have in your cupboard, whether it be white or brown.

What mix-ins can you add to blackberry crisp?

Even while blackberry cobbler is great as is, there is always room for improvement. Consider including some cinnamon, vanilla, or your preferred spice.

You can succeed whether you use brown sugar instead of white or just add your own flair.

Sneaking in these ingredients is always a good idea because mint, ginger, cloves, and citrus fruits combine amazingly with blackberries.

What can you serve with blackberry crisp?

Serve the cobbler hot, cold, alone, or with a dollop of ice cream.

I tested it out for breakfast straight from the fridge, and I was pleasantly pleased by how tasty it was.

Mixed Berry Crisp

  • SERVES: 8
  • PREP TIME: 10 min
  • COOK TIME: 30 min
  • CALORIES: 218

Juicy, jammy and covered in a sweet, buttery, oat streusel topping, this easy berry crisp recipe is summer in a baking dish. We hope that it becomes as beloved in your family as it has in ours.

Jammy, Warm, Streusel-y Berry Crisp. It’s Easier Than Pie. And Better, Too.

Crisp berries. At midnight, it tempts you into the kitchen. During berry season, you might be able to make it once a week without thinking twice because it’s so healthful. It honors the juiciest, ripest version of nature’s most ideal fruit. It begs to be coupled with a porch swing, a sunny evening, and a large spoon since it is soothing and summery. And the best part? Our recipe for mixed berry crisp is simple enough to whip together on the spur of the moment; bake it after dinner is finished, and it will be ready to serve when the fireflies begin to blink.

If, one August evening, you feel a pang of summertime melancholy even though you are now experiencing it and you think, “I haven’t done enough summery things! It’s passing me by!” we urge you to pause. Breathe. And spend a few minutes making a crisp with summer berries. Even if you decide to make it after supper, you’ll still have time to eat a large bowlful before bed because it comes together quickly and simply. You won’t doubt for a second that you’re living your best summer life when you’re stuffed with berry crisp.

Berry Desserts 101: Crisps are (Basically) Crumbles, But Cobblers are Not Crisps, and Crisps are Not Cobblers.

Let’s clear the air first before continuing with this simple berry crisp recipe. This is a recipe for berry crisp. Although a crisp (or crumble) is another word for a cobbler, a crisp is not one. Are you still perplexed? We adore any dessert made with summer fruit, especially berries, but crisps, also known as crumbles, are our absolute favorite since they’re the simplest to make and the tastiest. All baked fruit desserts like cobblers, crisps, and crumbles entail covering a large quantity of somewhat sweetened fruit with a buttery topping. They are very similar to one another in that regard. Yet, there are a few glaring distinctions:

  • Fruit Cobbler: here’s an easy way to remember what a cobbler is—they’re called “cobbler” because the topping looks like cobblestones! Cobblers are topped with biscuit topping that is usually dropped on top of the fruit in little mounds that bake up looking a bit like a cobbled road.
  • Fruit Crumble: fruit crumble is arguably the simplest of the three. In a fruit crumble, fresh or frozen fruit is baked under a streusel topping in its simplest form—usually just flour, sugar and butter.
  • Fruit Crisp: ahhh crisp, our beloved crisp. Fruit crisps are essentially the same as fruit crumbles, but the oat streusel topping is jazzed up a bit with oats for an extra nuttyness and texture and sometimes a sprinkling of baking spices like cinnamon or nutmeg.

Mixed Berry Crisp—An Edible Celebration of Summer Fruit.

The majority of us here in the Pacific Northwest have already gone berry picking multiple times and have a freezer full of blackberries, blueberries, and raspberries. It’s a good thing that this berry crisp recipe is flexible and agreeable because it will taste great whether you use fresh or frozen berries. We particularly enjoy pairing blackberries, sometimes known as Marionberries, with blueberries, but you can use just about any favorite summer fruit or berry to make a wonderful crisp; this simple recipe encourages experimenting. Here are some other summer fruit crisp combinations to try in addition to this blackberry-blueberry recipe:

  • Strawberry & rhubarb crisp—the classic early summer combination of strawberries & rhubarb, treated with a light hand and baked to perfection. Highly recommend.
  • Blackberry & nectarine crisp.
  • Plum & peach crisp—when the stone fruit are coming in so fast you can hardly keep up.
  • Triple berry crisp—try a combo of blueberries, blackberries and raspberries.
  • White peach and raspberry crisp—not only delicious, but gorgeous too.
  • Pear & apple crisp—for when autumn arrives and demands a celebration of its own.

TMP Tip: Freeze Your Oat Crisp Topping, Make Crisp Anytime You Want.

We just started creating our oat crisp topping, also known as a streusel topping, in large batches and freezing part of it for later use. We are prepared for any fruit avalanche with a batch of crisp topping in the freezer.

Saw some fantastic peaches at the farmers market that are nearly TOO excellent in terms of ripeness and readiness? You may purchase them by the flat and be sure they’ll be put to good use if you have oat crisp topping in your freezer. The same is true for fruits of the summer that beckon to you, such as blackberries, raspberries, and blueberries. Even Alice Waters, who herself is the goddess of fresh, seasonal, and local foods, advises freezing crisp topping. “Usually we disapprove of freezer storage and cooking in huge quantities, but it is a lovely thing to have a container of crisp topping accessible. Quadruple this topping recipe and keep it in your freezer,” she says in her renowned book, Chez Panisse Fruit. To dispute, who are we?

Without Further Ado—Here’s How To Make A Crisp:

Let’s get down to the nitty gritty. Our berry crisp recipe can be broken down into two easy pieces—the buttery, streusel-like, oatmeal-speckled crisp topping, and the mixed berry filling. Here’s the plan of attack:

  1. Fruit preparation! We like to use a mixture of two pints of blackberries or Marionberries and one pint of blueberries, as we indicate in the recipe. A blueberry-only crisp will frequently be too liquid since the blueberries release a lot of juice when they bake. The naturally occurring pectin in the blackberries helps keep the crisp filling from being watery when combined with blueberries and blackberries. In the dish you’ll use to bake the crisp, combine the fruit gently with the sugar, lemon juice, flour, salt, and cinnamon.
  2. Put the oat crisp topping together.
  3. Using your fingers, combine the brown sugar, flour, salt, and oats with the cold, cubed butter to create a crumbly, almost dough-like crisp topping. Even if there won’t appear to be enough to cover all of the fruit, that’s okay!
  4. Bake the crisp after adding the topping!
  5. Spread the crisp topping as evenly as you can, but don’t worry if some of the fruit is still showing. Berry crisp is a rustic dessert by nature; it emphasizes easiness, simplicity, and the display of fruit at its ripest. Bake until the oat streusel is crisp and the fruit is bubbling through the topping.
  6. Eat!
  7. Preferably a spoonful of vanilla ice cream on top, still fresh from the oven.

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