Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 cups mixed berries (about 900 g): 2 cups blueberries, 2 cups raspberries, 2 cups hulled and sliced strawberries
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp fresh lemon juice + 1 tsp lemon zest
- 1 tsp vanilla extract, pinch of fine sea salt
- 1 cup (100 g) old-fashioned rolled oats
- 3/4 cup (90 g) all-purpose flour
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (50 g) sliced almonds
- 1/2 tsp ground cinnamon + 1/2 tsp fine sea salt
- 10 tbsp (140 g) unsalted butter, melted and slightly cooled
- Optional: 1/4 tsp almond extract; 1–2 tbsp turbinado sugar for topping
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9-inch square (2-quart) baking dish.
- 2. Toss berries with sugar, cornstarch, lemon juice/zest, vanilla, and a pinch of salt; rest 5 minutes.
- 3. Spread fruit evenly in prepared dish.
- 4. Stir oats, flour, brown sugar, almonds, cinnamon, and salt; drizzle in melted butter (and almond extract), mix into clumps.
- 5. Scatter topping over fruit; sprinkle with turbinado sugar if using.
- 6. Bake 40–45 minutes until topping is deep golden and juices bubble thickly at the edges and center.
- 7. Cool 15 minutes to set. Serve warm, plain or with vanilla ice cream.
Why You’ll Love This Recipe
- Classic comfort: jammy berries under a buttery, crunchy oat-almond lid.
- Weeknight easy: no pie crust, just stir, scatter, and bake.
- Flexible: fresh or frozen berries both work beautifully.
- Make-ahead friendly: mix the topping in advance for faster baking later.
Grocery List
- Produce: Blueberries, raspberries, strawberries, 1 lemon
- Dairy: Unsalted butter (plus vanilla ice cream for serving, optional)
- Pantry: Old-fashioned rolled oats, all-purpose flour, granulated sugar, light brown sugar, sliced almonds, cornstarch, vanilla extract, ground cinnamon, fine sea salt, turbinado sugar (optional), almond extract (optional)
Full Ingredients
Berry Filling
- 2 cups blueberries
- 2 cups raspberries
- 2 cups strawberries, hulled and sliced (about 1/4-inch thick)
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
- Pinch fine sea salt
Oat–Almond Crisp Topping
- 1 cup (100 g) old-fashioned rolled oats
- 3/4 cup (90 g) all-purpose flour
- 2/3 cup (135 g) light brown sugar, packed
- 1/2 cup (50 g) sliced almonds
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 10 tbsp (140 g) unsalted butter, melted and slightly cooled
- Optional: 1/4 tsp almond extract
- Optional: 1–2 tbsp turbinado sugar for a crunchy finish
For Serving
- Vanilla ice cream or lightly sweetened whipped cream (optional)
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 375°F (190°C) with a rack in the center. Lightly butter a 9-inch square baking dish (2-quart capacity). For easy cleanup, place the dish on a foil-lined baking sheet to catch any drips.
Step 2: Mix the berry filling
In a large bowl, combine the blueberries, raspberries, and sliced strawberries. Sprinkle in the granulated sugar, cornstarch, lemon juice, lemon zest, vanilla, and a pinch of salt. Gently toss until the berries are evenly coated. Let the mixture rest for 5–10 minutes so the sugar begins to dissolve and the cornstarch hydrates.
Step 3: Fill the baking dish
Pour the berry mixture into the prepared baking dish, spreading it into an even layer. Scrape in all the juices from the bowl—those are flavor gold.
Step 4: Make the oat–almond topping
In a medium bowl, stir together the oats, flour, brown sugar, sliced almonds, cinnamon, and salt. Drizzle in the melted butter (and almond extract, if using) while stirring with a fork until the mixture forms moist clumps. You want pebble-sized bits; avoid overmixing into a paste.
Step 5: Top and bake
Scatter the topping evenly over the berries without pressing down. If you like extra crunch, sprinkle turbinado sugar on top. Bake for 40–45 minutes, rotating the dish halfway, until the topping is deeply golden and the berry juices are bubbling thickly around the edges and through the center. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Step 6: Rest to set
Transfer the crisp to a cooling rack and let it stand for 15–20 minutes. This brief rest thickens the juices so you get saucy fruit instead of a runny pool.
Step 7: Serve
Serve warm, scooped into bowls. Add a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream if you like. The contrast of cool cream with warm, jammy berries is delightful.
Pro Tips
- Use the right pan size: A 9-inch square (2-quart) dish gives the ideal fruit-to-topping ratio for 6 cups of fruit.
- Check the bubble: Wait for vigorous bubbling in the center, not just the edges—this ensures the cornstarch has fully thickened the juices.
- Frozen berries work: Use them straight from the freezer; increase cornstarch to 4 tbsp and bake 5–10 minutes longer.
- Clumpy topping is key: Mix until you get small and medium clumps. If it seems dry, add 1–2 tsp more melted butter; if too wet, sprinkle in 1–2 tbsp flour.
- Balance the sweetness: If your berries are very sweet, reduce granulated sugar in the filling to 6 tbsp (75 g).
Variations
- Gluten-Free: Swap the flour in the topping for a certified gluten-free 1:1 baking blend or fine almond flour; ensure oats are certified gluten-free.
- Maple Pecan: Replace brown sugar with 1/2 cup (120 ml) maple syrup and reduce melted butter to 8 tbsp (113 g); swap almonds for chopped pecans.
- Ginger-Citrus: Add 1 tsp finely grated fresh ginger to the filling and increase lemon zest to 2 tsp for a bright, zippy finish.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes until crisp on top and warmed through. For make-ahead, stir the topping up to 3 days in advance; refrigerate in an airtight container. Assemble just before baking. To freeze unbaked: assemble the crisp, wrap well, and freeze up to 2 months; bake from frozen at 375°F (190°C) for 50–60 minutes, tenting with foil if the topping browns early.
Nutrition (per serving)
Approximate values: 420 calories; 22 g fat; 62 g carbohydrates; 6 g fiber; 5 g protein; 250 mg sodium. Calculated without optional toppings.
