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).


This mixed berry crumble/crisp is made with a delicious selection of fresh berries, topped with a delicious crunchy streusel topping (without oats), and offers plenty of ways to customize! Not only is this recipe made with just 8 ingredients, but it is a super simple, quick mid-week dessert and can easily be made vegan and gluten-free with just a couple of ingredient swaps!

If there’s one fall/winter dessert that I feel is so quintessentially comforting and ‘British,’ then it’s probably a delicious homemade fruit crumble. Originating post World War II, these crumbles were a delicious dessert that did not use as many ingredients as a traditional pie would require (there was strict rationing of food at the time). The result is a dessert that is arguably even better than a pie (dough vs. crumble topping!) and is enjoyed globally.

While apple crisp/crumble is possibly the most well-known crumble, this mixed berry crisp definitely comes in close second for me. This recipe uses a combination of fresh berries that are easily subbed too! You can even use frozen berries, for when fresh ones aren’t readily available.

Best of all, this mixed berry crips is ridiculously simple. All you need to do is mix up the filling, mix up the topping, combine, and bake. And, don’t worry – I always make sure there is plenty of buttery, biscuity, streusel topping. There’s nothing worse than a healthy berry crisp than skimps out on the topping (this recipe is still fairly healthy and can be made healthier using less/alternate sugars).

Chef’s Note: You may notice that I use berry crisp and berry crumble interchangeably here. While, traditionally, the two are differentiated by the use of oats within the topping (for a crisp), this isn’t the case as often these days.



  • 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.


Step 1: Prepare the filling. Mix the berries, sugar, cornflour, and vanilla extract in a large mixing bowl. You can also do this directly in the dish you plan to bake them in (and save up on washing).

Step 2: Prepare the streusel topping. Mix the flour, coconut, butter (room temp is best), sugar, and salt. Mix the ingredients until well combined.

It’s best to use your fingertips to help the butter soften and get mixed with the rest of the dry ingredients and create the thick crumb-like consistency of the crumble topping. Add the nuts and mix them well into the crumble topping.

Step 3: Combine and bake the berry crumble. Pour the berry mixture into a baking dish (20x30cm/8×12″ rectangular or 25cm/10″ round tin). Then top it with the buttery mixture. Make sure to spread the crumble topping over the whole surface.

Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling, and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it’s browned further.


Serve this berry crisp alongside pouring cream or thickened cream, vanilla custard, vanilla ice-cream (using this caramel ice-cream recipe but with white sugar), or even some whipped cream (or dairy-free whipped coconut cream).

Store any leftovers covered at room temperature for 2-3 days, or within the refrigerator for up to 5 days. You can also freeze leftovers for up to 3 months. Reheat in the oven or microwave (the topping may be negatively affected – I haven’t yet tried).


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

  1. Prepare the filling and topping in separate containers, allowing them to chill in the refrigerator until you’re ready to bake (up to a day before baking). When ready, add the crisp topping to the berries and bake.
  2. You can prepare the berry crumble (including filling and topping) and then freeze, covered tightly, for between 3-4 months. Bake from frozen until bubbling and golden brown – this can take up to an hour.


  • 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.

Nothing says autumn as much as blackberry crumble. Blackberry crumble is so easy to make. Even if you never made one, you will be surprised how easy is to make and bake one.

This blackberry crumble is a gluten-free dessert. To all those who are searching for a delicious gluten-free berry delicacy, you have found it. 

This amazing dessert is something you must try. It features delicious blackberries and crumbly crust on top. A perfect combo of soft and freshly baked blackberries and the crispy crumble is something everyone will love.

Your Guide To Blackberry Crisp Without Oats

Blackberry crumble is one of those old-fashioned recipes that we for sure can call comfort food. This dessert can be made in one big baking dish or for a better presentation in smaller ramekins.

These individual portions are amazing because everyone gets its equal part of the crumble. 

The blackberry crumble can be served as it is or with a scoop of ice cream. It is best served warm, but be careful as the baked blackberries may be very hot.

Should you use frozen or fresh blackberries?

Fresh or frozen, really does not matter as long they are healthy and picked ripe. If using frozen blackberries, thaw them before use and place in a colander to drain.

If you use them undrained, the berry crumble may be too soggy. So, stick with the fresh or thawed and drained blackberries.

Can you make a crisp or crumble without oats?

The crumble topping is usually made with flour and cold butter. Most people use plain flour, but I decided to make it a bit more interesting and use almond flour.

Instead of almond flour, you can use quinoa flakes or some of your own mix and create something unique.

The most important thing when making the topping is to thoroughly combine the butter and the dry ingredient until you have fine crumbs.

During the baking, the butter will melt gently and the topping will become crispy. Since I am using almond four, the crumbs will not be golden as with the plain flour, but they will have the same crisp.

For some extra crunchiness, you can sprinkle the brown or plain sugar on top of the crumbs.

How do you make blackberry crisp without oats?

First, you will start by preparing your blackberries. Toss the blackberries with some sugar and almond four.

During the baking, this will create a nice blend of blackberry juice, sugar, and almond flour and create something similar to a jam. In the end, you will have blackberries coated with the jam and crispy crumbs at top.

Once the blackberries are coated, you can place them in a baking dish, or divide among ramekins.

As this is a basic recipe, you can easily double or triple the ingredients and fill the large baking dish with the blackberries for an XL cobbler for family gatherings. 

Next comes the crispiest part of the cobbler: the crumbs. The key to making crumbs crispy is the use of cold butter. You can chop the butter and work in the almond flour with the tip of your fingers.

The crumbs may be bigger or smaller and it is completely your choice. As a finishing touch, you can add some extra sugar on top. White or brown, it really does not matter, so go with whatever you have in your cupboard. 

What mix-ins can you add to blackberry crisp?

Blackberry cobbler is perfect as it is, but it can always be improved. Think about adding cinnamon, some vanilla, or your favorite spice.

Substitute the white sugar for brown, or just add your personal touch and you will succeed.

Blackberries pair amazing with mint, ginger, cloves, and citrus fruits, so sneaking in these is always a good option. 

What can you serve with blackberry crisp?

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

I have tried it out for my breakfast, straight from the fridge, and I was surprised by how delicious it was as a breakfast option.

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.

Berry crisp. It lures you into the kitchen at midnight. It just might be healthy enough that you can make it once a week during berry season without a second thought. It celebrates nature’s most perfect fruit at its juiciest, ripest best. It’s summery, comforting and just begging to be paired with a porch swing, a warm evening and a big spoon. And best of all? Our mixed berry crisp recipe is easy enough to throw together on a whim—pop it in the oven when dinner is done, and it’ll be ready to eat when the fireflies start to blink.

If, some August evening, you find yourself hit with a twinge of nostalgia for summer even as you live it, and you think to yourself “I haven’t done enough summery things! It’s passing me by!” we recommend that you stop. Breathe. And take a few minutes to make a summer berry crisp. It’s quick and easy enough to put together that—even if you decide to make it after dinner—you’ll still have time to have a big bowlful before bed. And with a belly full of berry crisp, you won’t doubt for a minute that you’re living your best summer life.


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

Before we dive into this easy berry crisp recipe any further, let’s set the record straight. This is a berry crisp recipe. A crumble is another word for a crisp, but a crisp (or crumble) is not a cobbler. Are you confused yet? We have plenty of love for any dessert that involves summer fruit, and especially summer berries, but crisps (also known as crumbles) are our favorite—they’re the easiest and they’re also the best. Cobblers, crisps and crumbles are all fruit desserts that are baked, and that involve topping a whole bunch of slightly-sweetened fruit with some kind of buttery topping. In that sense, they’re extremely similar. But there are some clear differences:

  • 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.

Here in the Pacific Northwest, most of us have gone berry picking more than once by now and have a freezer full of blackberries, blueberries and raspberries. Luckily this berry crisp recipe is adaptable and agreeable—it doesn’t care if you use fresh or frozen berries and will be delicious either way. We’re particularly fond of a combination of blackberries or Marionberries (a PNW favorite) and blueberries, but you can make a delicious crisp out of just about any summer fruit or berry you love—this easy crisp recipe invites experimentation. In addition to this blackberry-blueberry crisp recipe, are a few other summer fruit crisp combinations to try:

  • 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.

In a stroke of genius, we recently began making large batches of our oat crisp topping (also called a streusel topping) and freezing some of the topping to use later. With a batch of crisp topping in the freezer, we’re ready for a fruit avalanche whenever it happens.

See some great peaches at the farmers market that are so ripe and ready they’re almost TOO good? With oat crisp topping in your freezer you can buy them by the flat and know they’ll go to good use. Same goes for blackberries, raspberries, blueberries—just about any summer fruit that calls to you. Even Alice Waters—the goddess of fresh, seasonal, local herself—says you should freeze crisp topping. In her iconic book, Chez Panisse Fruit, she writes: “ordinarily we disapprove of freezer storage and cooking in large quantities, but it is a great thing to have a container of crisp topping handy…quadruple this topping recipe and keep it in your freezer.” Who are we to argue?

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. Prep the fruit! As we mention in the recipe, we love to use a combination of two pints of blackberries or Marionberries and one pint of blueberries. The blueberries release a lot of juice as they bake, so a just-blueberry crisp will often be too runny. With a combination of blackberries and blueberries, the naturally-occurring pectin in the blackberries helps prevent the crisp filling from being runny. Gently toss the fruit with sugar, lemon juice, flour, salt and cinnamon in the dish you’ll bake the crisp in.
  2. Make the oat crisp topping. Using your fingers, smash the cold, cubed butter into the brown sugar, flour, salt and oats until you’ve got a crumbly, somewhat dough-like bowlful of crisp topping. It won’t look like enough to cover all that fruit, and that’s OK!
  3. Top the crisp and bake! Distribute the crisp topping as evenly as you can, but don’t fret if you still have a fair amount of exposed fruit. Berry crisp is, by nature, a rustic dessert—it’s all about ease, simplicity and showcasing fruit at the peak of ripeness. Bake until the fruit is bubbling up through the topping and the oat streusel is crisp and lovely.
  4. Eat! Ideally warm from the oven, topped with a scoop of vanilla ice cream.

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