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Red White & Blue Mixed Berry Crisp

Red White & Blue Mixed Berry Crisp

This Red White & Blue Mixed Berry Crisp is a warm, crowd-pleasing 4th of July dessert made with juicy strawberries, blueberries, and raspberries under a golden oat crumble topping. Easy to prepare and bursting with summer flavor, it is perfect for BBQ parties and holiday gatherings.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings: 13 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh strawberries, hulled and quartered
  • 2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 1/3 cup granulated sugar
  • 2 tbsp light brown sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, cold and cubed
  • vanilla ice cream or whipped cream (for serving)

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • spatula or spoon
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat oven to 350°F and lightly butter a 9x13-inch baking dish.
  2. Combine strawberries, blueberries, raspberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt in a large bowl.
  3. Toss gently until evenly coated, then transfer to the prepared baking dish.
  4. In another bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt.
  5. Add cold butter and work it into the mixture using your fingers until crumbly with uneven clumps.
  6. Spread the oat topping evenly over the berry filling without pressing too firmly.
  7. Bake for 45 to 50 minutes until topping is golden and filling is bubbling throughout.
  8. Remove from oven and let cool uncovered for at least 20 minutes.
  9. Serve warm with vanilla ice cream or whipped cream.

Notes

Use cold butter for the topping to achieve a crisp texture. Do not reduce the cornstarch or the filling may become watery. Bake until the center is bubbling, not just the edges. Let cool uncovered to maintain a crunchy topping. Serve warm with vanilla ice cream for best results.