Mini Healthy Berry Crisp

Mixed berry crisp in white dishes with spoons

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


  • 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)


  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).


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.