Summer Berry Crisp

  • Prep 10 mins
  • Total 1h 10 mins
  • Easy
  • Serves 8

There’s nothing like a summer berry crisp on a hot sunny day with a big scoop of vanilla ice cream. This dessert comes together in a flash and your family will love it!

TIP: If using frozen berries, be sure to increase the cook time in step 3 by 5 mins.


  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 cups fresh raspberries
  • 3 cups fresh strawberries, halved
  • 2 cups fresh blueberries
  • 3 tablespoons fresh lemon juice
  • 3/4 cup granulated sugar
  • 2 1/2 tablespoons corn starch


  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1 cup dark brown sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 3/4 cups chopped pecans

Toppings (optional)

  • Vanilla ice cream
  • Whipped cream
  • Step 1

    Preheat conventional oven to 350°F.

  • Step 2

    Place all filling ingredients into the pot.  Stir to combine, then cover with the lid.

  • Step 3

    Turn dial to BAKE, set temperature to 300°F, and set time to 30 minutes. Press START/STOP to begin cooking. Stir contents of pot at least 3 times during cooking. Remove lid after 15 minutes.

  • Step 4

    While the filling is cooking, whisk together the flour, oats, sugar, salt, cinnamon, and baking powder in a large bowl. Add melted butter and pecans, then mix until the ingredients are combined and crumbly.

  • Step 5

    When cooking is complete, evenly distribute the crumble topping over the berry mixture.

  • Step 6

    Place the entire pot (without the lid) into the conventional oven and bake for 30 minutes, until crumble topping is crisp and golden brown.

  • Step 7

    When cooking is complete, allow the berry crisp to cool for 5 minutes. Serve with ice cream and whipped cream, as desired.