Indulge in this easy Apple Berry Crisp, bursting with juicy fruit and a crisp oat topping. Perfect for cozy fall gatherings or a healthy dessert. It’s easy to make with frozen berries and has a gluten-free option. Ready in 1 hour!

This Apple Berry Crisp is the perfect fall treat. Baked up in a skillet, the tender apples and sweet berries pair perfectly with the buttery oatmeal pecan crisp topping. | via Bakerita.com

I get asked a lot what my favorite dessert is, and while I always think about it for a while, the answer is always the same: anything with apples in it. Or chocolate chip cookies, but I’m a huge sucker for apple desserts. Of all the apple desserts, ones piled high with crisp or crumble topping top the list. Add in pecans or oats, and I’m in heaven. Oooh, and with caramel sauce? Always a winner.

So…while I definitely can’t make apple crisp too frequently for fear of devouring it ALL to myself, it’s the one thing I MUST make every fall. A while back, my housemate Olivia was talking about a crisp her mom made, Bumbleberry Crisp, which is apples and berries baked together with a crumble topping. It sounded amazing and is the inspiration for this recipe.

This Apple Berry Crisp is the perfect fall treat. Baked up in a skillet, the tender apples and sweet berries pair perfectly with the buttery oatmeal pecan crisp topping. | via Bakerita.com

Here in Washington, berries are mostly out of season and not very affordable, so I use a bag of frozen mixed berries in this crisp. However, if you have easy access to fresh berries, that will work perfectly too. I used a mix of strawberries and blueberries, but use your favorites.

The crumble topping is buttery and crispy, and the oatmeal and pecans add just the right amount of texture. I’m a firm believer that you can never have enough crumble topping (case in point: pumpkin crumb cake). This apple berry crisp is not lacking in the “crisp” department.

Want to make apple crisp ahead of time?

  • Prep The Fruit: Peel, core, and slice apples up to 1 day in advance. Toss with lemon juice to prevent browning.
  • Make The Crisp Topping: Prepare crisp topping up to 3 days in advance. Store covered in the refrigerator.
  • Assemble & Bake: Combine fruit, sugar, flour, and spices in baking dish. Top with chilled crisp topping. Bake just before serving. Crisp can be refrigerated unbaked for up to 2 days.
  • Storage: the baked crisp will keep 4-5 days refrigerated. Reheat it before serving. You can freeze the baked crisp for up to 3 months. Thaw in refrigerator before reheating in the oven.
This Apple Berry Crisp is the perfect fall treat. Baked up in a skillet, the tender apples and sweet berries pair perfectly with the buttery oatmeal pecan crisp topping. | via Bakerita.com

The crisp begs to be served warm with ice cream, and I love how homey and rustic it looks served in a cast iron skillet. Of course, a regular square pan or baking dish works just as well. This apple berry crisp more than satisfied my apple crisp craving. Enjoy!

Storage & Serving

  • Serve warm or at room temperature. I personally prefer warm with vanilla ice cream!
  • Ice cream and whipped cream make great toppings.
  • It will last 4-5 days refrigerated in an airtight container or sealed tightly with plastic wrap.
  • This crisp freezes well in an airtight container for up to 3 months. Defrost in the refrigerator and reheat on low heat in the oven until warm.
Rachel Conners

Apple Berry Crisp

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Indulge in this easy Apple Berry Crisp, bursting with juicy fruit and a crisp oat topping. Perfect for cozy fall gatherings or a healthy dessert. It’s easy to make with frozen berries. Ready in 1 hour.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients
 

  • 4 apples, sliced, I used Honeycrisp & Granny Smith
  • 12 oz. mixed berries, you can use fresh or frozen
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

For the crisp topping

  • 1/2 cup 1 stick unsalted butter, cold and cut into 1/2″ cubes
  • 1 cup all-purpose flour, replace with almond flour to make it gluten-free
  • 1 cup old-fashioned oats, use GF oats if making it gluten-free
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup pecans, chopped

Instructions
 

  • Preheat the oven to 350°F. Grease a 10″ cast iron skillet or a 9×9″ square baking pan with butter.
  • In a bowl, stir together apple, frozen berries, brown sugar and cinnamon, until well coated.
  • Place the apple mixture in the prepared skillet. Set aside.
  • In another bowl mix, together the ingredients for the topping. Cut the butter into the mixture with a pastry cutter or a spoon, until the the butter is mostly incorporated (no pieces larger than a pea) and it has started to come together into crumbles. You can use your hands to bring it together too. Sprinkle crumble topping evenly on top of the apple mixture.
  • Bake for 40-50 minutes until the apples are tender and bubbling. Check the crisp around 30 minutes into baking and tent with foil if the topping is beginning to get too brown. If the apples are rather juicy, you might have to drain the excess juices halfway through baking.
  • Serve warm. I love to serve with vanilla ice cream!

Notes

Storage for leftovers: It will last 4-5 days refrigerated in an airtight container or sealed tightly with plastic wrap.
To freeze: This crisp freezes well in an airtight container for up to 3 months. Defrost in the refrigerator and reheat on low heat in the oven until warm.
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