Red White & Blue Mixed Berry Crisp
This Red White & Blue Mixed Berry Crisp is a warm, crowd-pleasing 4th of July dessert made with strawberries, blueberries, and raspberries topped with a golden oat crumble. Perfect for BBQs and summer gatherings, it’s easy to make, feeds a crowd, and pairs beautifully with vanilla ice cream.
Equipment
- 9x13 inch baking dish
- mixing bowls
- measuring cups and spoons
- spoon or spatula
- oven
Ingredients
- 3 cups fresh strawberries, hulled and quartered
- 2 cups fresh blueberries
- 1.5 cups fresh raspberries
- 1/3 cup brown sugar, packed
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 pinch salt
- 1.5 cups old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar, packed
- 1 tsp lemon zest
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 10 tbsp cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F and lightly butter a 9x13-inch baking dish.
- Combine strawberries, blueberries, and raspberries in a bowl. Add sugar, cornstarch, lemon juice, zest, vanilla, and salt. Toss to coat evenly.
- Transfer berry mixture to baking dish and spread evenly.
- In another bowl, mix oats, flour, brown sugar, lemon zest, cinnamon, and salt.
- Add cold butter and work into mixture until crumbly with small chunks.
- Scatter topping loosely over berries without pressing down.
- Bake for 38 to 42 minutes until golden and bubbling.
- Cool for 15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Do not skip the cornstarch to avoid a watery filling. Use cold butter for a crisp topping texture. For gluten-free, swap flour with a 1:1 blend or almond flour. For vegan, use cold coconut oil instead of butter. Let the crisp rest 15 minutes before serving for best texture.