• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • All Recipes
    • Comfort Food Faves
    • Cooking Tips
    • Easy Weeknight
    • Gatherings
    • Kid-Friendly
    • Meal Prep
    • Pantry Staples
  • About Me
  • Work With Me
  • Cookbooks

The Healthy Epicurean logo

Home » Recipes » Dessert

Modified: Sep 24, 2022 | Categories: Dessert

Mini Healthy Berry Crisp

Jump to Recipe·Print Recipe

A simple, lower sugar mini healthy berry crisp with an oatmeal cookie topping.

It's the best summer berry dessert!

Mixed berry crisp in white dishes with spoons
PIN THIS RECIPE FOR LATER!

How to make mini healthy berry crisp

Featured Ingredients

For the crisp topping:

  • Flour and oats: A combination of the two will be the base of your crisp topping.
  • Brown sugar: Light or brown will work here, depending on how much molasses flavor you enjoy.
  • Cinnamon: I like to think of this topping as an oatmeal cookie, and oatmeal cookies must have cinnamon.
  • Butter: To bring the crumble topping together.

For the berry filling:

  • Berries: A mixture of blueberries, blackberries, raspberries and strawberries, fresh or frozen.
  • Sugar: To sweeten up the filling.
  • Lemon: To add brightness and freshness to the berry filling.
  • Vanilla: I like to call this filling vanilla berries because it's so good!
  • Cornstarch: To thicken the berry filling.

To serve:

  • Ice cream: Vanilla bean, to be precise. YUM!
Mixed berries in a measuring cup

Step-by-Step Instructions

  1. Preheat oven to 375 degrees. Coat a 9x13 baking dish or 8 ramekins with cooking spray.
    • If using ramekins, line them on a baking sheet. Set aside.
  2. Place the flour, oats, brown sugar, cinnamon, salt and butter in the bowl of a food processor.
  3. Pulse, drizzling in 7-8 tablespoons of ice water, until the mixture starts to come together in large clumps.
  4. In a large mixing glass mixing bowl, stir together the berries, sugar, lemon juice, vanilla extract and cornstarch.
  5. Transfer the berry mixture to the prepared baking dish or ramekins and spread in one even layer.
  6. Use your fingers to crumble oatmeal cookie mixture on top of the berries.
  7. Bake 30-40 minutes or until crust is lightly browned and berries are bubbly.
  8. Serve warm with vanilla bean ice cream (optional).
Mixed berry compote in a white pie dish

Recipe Substitutions and Alterations

  • For the flour: My favorite flour for this recipe is whole wheat pastry flour, but whole wheat, whole wheat white, all-purpose, gluten free all-purpose, and oat flour will work.
    • I like whole wheat pastry flour because it has a finer, lighter texture than whole wheat (but with the same nutritional profile), resulting in a more tender topping.
  • For the oats: If you don't have old-fashioned rolled, you could use quick oats.
  • For the butter: Try coconut oil.
  • For the berries: Use any single berry or a mix of berries for the filling. And they can be fresh or frozen berries.
  • For the lemon: Try with fresh orange or lime.
Mixed berry crisp in white ramekins

Nutrition Considerations

  • To make this gluten free: Use gluten free all-purpose flour or gluten free oat flour.
    • Use gluten free rolled oats. Be sure all other ingredients are gluten free.
  • To make it dairy free: Serve with dairy free ice cream.
  • To make it vegan: Use coconut oil instead of butter.
    • Serve with plant-based ice cream.
  • To make it nut free. This recipe does not contain nuts.
    • Be sure all packaged ingredients are nut free.
Mixed berry crisp in white bowls with spoons
PIN THIS RECIPE FOR LATER!

A few other berry recipes you’ll *swoon* over:

  • Blueberry Date Muffins
  • Blueberry Donuts with Orange Glaze
  • Almond Flour Blueberry Muffins
  • Strawberry Chia Jam
  • Mixed Berry Bread Pudding
  • Strawberry Basil Bruschetta
  • Chocolate Overnight Oat & Raspberry Chia Pudding Parfaits
Print

Mini Healthy Berry Crisp

Mixed berry crisp in white dishes with spoons
Print Recipe

A simple, lower sugar mixed berry crisp with an oatmeal cookie topping.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 30-40 mins
  • Total Time: 40-55 mins
  • Yield: Serves 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup flour*
  • 1 cup rolled old-fashioned oats
  • ⅓ cup dark brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon coarse salt
  • 6 tablespoons cold butter, cubed
  • 4 cups mixed blueberries, blackberries and raspberries
  • 2 cups chopped strawberries
  • ⅓ cup granulated sugar
  • Zest and juice of ½ medium lemon
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons cornstarch
  • 1 pint vanilla bean ice cream (optional)

Instructions

  1. Preheat oven to 375 degrees. Coat a 9x13 baking dish or 8 ramekins with cooking spray. If using ramekins, line them on a baking sheet. Set aside.
  2. Place the flour, oats, brown sugar, cinnamon, salt and butter in the bowl of a food processor. Pulse, drizzling in 7-8 tablespoons of ice water, until the mixture starts to come together in large clumps.
  3. In a large mixing glass mixing bowl, stir together the berries, sugar, lemon juice, vanilla extract and cornstarch. Transfer the berry mixture to the prepared baking dish or ramekins and spread in one even layer. Use your fingers to crumble oatmeal cookie mixture on top of the berries.
  4. Bake 30-40 minutes or until crust is lightly browned and berries are bubbly.
  5. Serve warm with vanilla bean ice cream (optional).

Notes

Substitution Tip: *My favorite flour for this recipe is whole wheat pastry flour, but whole wheat, whole wheat white, all-purpose, gluten free all-purpose, and oat flour will work. I like whole wheat pastry flour because it has a finer, lighter texture than whole wheat (but with the same nutritional profile), resulting in a more tender baked good.

Nutrition

  • Serving Size: ⅛ of recipe
  • Calories: 327
  • Sugar: 28g
  • Sodium: 103mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 66g
  • Fiber: 11g
  • Protein: 5g
  • Cholesterol: 23mg

Keywords: whole wheat, whole grain, healthy, easy, low sugar

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can't wait to see your creation!


« Honey Nut Granola
Rainbow Veggie Pinwheels »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

recipe categories

hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

More About Me

Subscribe to my newsletter

FREE Kitchen Essentials Guide

This free guide is your ticket to a well-stocked kitchen and more enjoyable cooking! From pantry and freezer staples to fresh ingredients, these are the ingredients you’ll find most often in my recipes. With a bit of prep, you can skip that extra trip to the store and instead pour yourself some wine.
Pantry Guide Preview

Shop my kitchen favorites

Footer

↑ back to top

More

Privacy Policy

Terms & Conditions

Media Kit

Newsletter

Thank you for subscribing!

As seen in...

Prevention Magazine

NBC News

Well + Good

The Healthy

Verywellfit

Real Appeal

Aaptiv

As an Amazon Associate I earn from qualifying purchases.
Copyright 2021 © The Healthy Epicurean All rights Reserved.
  • 15