Mixed Berry Crisp with Pistachios

Name: Mixed Berry Crisp with Pistachios
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups frozen mixed berries (unthawed); 1 tablespoon lemon juice; 1/4 cup granulated sugar; 4 tablespoons flour (divided); 1 cup rolled oats; 1/4 cup chopped pistachios; 1/3 cup brown sugar; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon; 5 tablespoons unsalted butter (cold)

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe Save

Use fresh or frozen fruit for this easy berry crisp! Juicy berries are nestled under a blanket of crispy, crunchy pistachio oat topping.

I’ve realized over the years that when it comes to fruit desserts, crisps are my go-to.

It makes sense to turn to crisps, because they are so easy to whip up and can be easily customized based on the fruit you have on hand. There’s always an option, whether it’s tart rhubarb crisp, juicy blackberry crisp, or a cozy autumn apple cranberry crisp.

A skillet containing a baked berry crisp topped with a crumble and two scoops of vanilla ice cream, placed on a folded linen towel against a blue background.

Berries are a great option for crisps because there is little to no prep work involved for the fruit. If you use frozen fruit, you don’t even need to thaw it!

Serve up this crisp while it’s still warm, with a scoop of melty ice cream. It’s irresistible!

Ingredients for berry crisp

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Berries – We’re never without a bag of frozen berries in the freezer. While we mostly use them for smoothies, frozen mixed berries are perfect for this crisp.

If you’re using fresh fruit, make sure it is washed, and halve or quarter any larger fruits like strawberries.

Lemon juice – Lemon punches up the flavor of the fruit.

Sugars – I add a bit of granulated sugar to the fruit, and brown sugar for the topping. You can use all brown sugar, if you like.

Flour – All-purpose flour, or a gluten-free all-purpose blend. We’ll use it in two different steps.

Rolled oats – Also labeled as old-fashioned oats. We want the larger pieces for ultimate crisp factor, so don’t use the quick oats, which are chopped.

Pistachios – Make sure your pistachios are shelled and unflavored!

Salt and cinnamon – Just a little bit of each.

Butter – Use cold unsalted butter for the crisp topping. If you use salted butter, make sure to reduce the added salt.

A skillet containing a berry crumble topped with a scoop of vanilla ice cream sits on a beige cloth.

How to make this recipe

First, preheat the oven to 350°F. Lightly coat your pan with nonstick spray or butter. A 9-inch pie plate or an oven-save skillet both work well for crisps. You can also use a smaller casserole dish, around 1.5 quarts.

Pour the berries into a bowl and sprinkle on the lemon juice. Mix together the granulated sugar and 2 tablespoons of the flour, then sprinkle it on the fruit. Toss everything together to coat, then pour the fruit into the prepared pan.

In another bowl, combine the oats, pistachios, brown sugar, remaining flour, salt, and cinnamon. Cut in the butter using a pastry blender or two knives. You want to keep mixing until clumps form and there are no dry bits remaining, but it shouldn’t be one lump of dough.

Use your hands or a spoon to sprinkle the crisp clusters evenly over the fruit.

Place the pan in the oven and bake for 45 to 50 minutes. The fruit juices will be bubbly and topping will be browned.

Make sure to let the crisp cool at least 10 minutes before serving! The juices will be very hot, so they need to cool and settle. This will also help thicken the juices.

Storage tips

Berry crisp is excellent right after baking, but it also can be a delicious reheated dessert or even breakfast!

Store any leftovers in an airtight container in the refrigerator for 4 days.

Reheat individual portions in the microwave for 30-60 seconds, until warmed through.

Keep in mind that the crisp will lose some of the crunch as it absorbs moisture during the storage process.

A skillet containing a blueberry crumble topped with a scoop of vanilla ice cream, resting on a folded beige cloth.

FAQ

No, you do not need to thaw the fruit to make this berry crisp. However, if you prefer to thaw it, make sure to drain the juices.

Yes, you can swap in an equal amount of fresh fruit. Raspberries and blueberries do not need to be cut. Very large blackberries should be halved, and strawberries should be quartered.

Instead of pistachios, swap in your favorite nut. Pecans go particularly well in crisps. The nuts should be chopped to mix well into the crisp topping.

Whip up this mixed berry crisp recipe for your next summer gathering or as a simple at-home dessert.

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.