Frozen Berry Crisp Recipe & Video

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This Frozen Berry Crisp belongs to the family of simple baked desserts that layer fruit with a topping. Crisps, Crumbles, Cobblers, Grunts, Brown Betty, and Pandowdies are usually considered old-fashioned and homey, but having a dessert of warm baked fruit topped with a tasty crust is hard to resist. This Berry Crisp makes a nice alternative to a Berry Pie or Tart as it is so easy to make. And since frozen berries are used it is a good year round dessert. Lovely on its own or with a scoop of vanilla ice cream or dollop of softly whipped cream.

Crisps are considered a "Spoon" Dessert, because you normally serve it in a bowl and eat it with a spoon. As its name implies, this dessert uses frozen berries, and you can use a medley of berries (blueberries, strawberries, blackberries, raspberries, cherries, etc.) or just one type. And you don't have to defrost the berries.

The streusel topping can be made by hand or in the food processor. For the rolled oats, I like to use old fashioned rolled oats in this recipe, although you can use quick cooking. The difference between the two is the thickness of the oats. For the nuts you can use pecans, almonds, hazelnuts, or walnuts. And for those with a nut allergy, you can simply omit the chopped nuts.


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Frozen Berry Crisp: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) round deep dish pie plate or an 8 inch square (20 cm) baking dish.

Streusel Topping: In a bowl, whisk together the flour, sugars, cinnamon, and salt. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until you have coarse crumbs. Then stir in the rolled oats and chopped nuts. Set aside while you prepare the filling.

Berry Filling: Place the frozen berries in a large bowl and toss with the sugar and flour. Transfer the fruit to your baking dish and sprinkle the streusel topping evenly over the fruit. Bake for approximately 50 to 60 minutes or until the topping is golden brown and the fruit juices are just beginning to bubble. Remove from oven and place on a wire rack to cool for about 15 to 30 minutes before serving.

Serve with softly whipped cream, vanilla ice cream or yogurt. Cover and refrigerate leftovers for two to three days.

Makes about 6 to 8 servings.

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Streusel Topping:

1/2 cup (65 grams) all purpose flour

1/4 cup (55 grams) light brown sugar

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon ground cinnamon (optional)

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

3/4 cup (70 grams) old fashioned rolled oats

1/2 cup (50 grams) chopped nuts (pecans, walnuts, hazelnuts, or almonds)

Berry Filling:

6 cups (1 1/2 pounds) (750 grams) frozen mixed berries (blackberries, raspberries, blueberries, strawberries, etc.)

1/3 cup (65 grams) granulated white sugar, or to taste

1/4 cup (32 grams) all purpose flour