Cornflake berry crisp is full of fresh mixed berries as the base, and topped with a crunchy, sweet cornflake mixture. It’s easy to make and even easier to fall in love with!
What I love most about this recipe:
Mixed berry crisp is a lighter dessert option thanks to all the fresh fruit, yet still very satisfying! It’s made with simple ingredients and requires little prep work. It’s delicious as is or served with a scoop of vanilla ice cream.
Ingredients you’ll need:
For the filling:
- Mixed berries: blackberries, blueberries, and raspberries are what I use.
- Granulated sugar
- Brown sugar
- Vanilla extract
- Lemon juice and zest: for extra tang and brightness.
- All-purpose flour: this will thicken the liquid from the berries.
For the topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon: optional but recommended!
- Salted butter: unsalted butter works too- just add a pinch of salt with it.
- Cornflakes: can be substituted for rolled oats but I like cornflakes for extra crunch!
Not only is this crisp the perfect balance of tart, sweet, soft and crunchy, it’s also a very customizable and forgiving to make. If you want to use different fruit, go for it! If you don’t have cornflakes, swap them for rolled oats! Point is, it’s hard to mess this one up!
How to make easy cornflake berry crisp:
- Make the filling: In a large mixing bowl, combine mixed berries, granulated sugar, brown sugar, vanilla extract and lemon juice plus the zest. Sprinkle in the flour and mix to combine.
- Make the topping: In a separate bowl, combine flour, brown sugar, and ground cinnamon. Add the cold, cubed butter and work it into the dry mixture with your fingertips until it resembles fine crumbs. Sprinkle in the cornflakes and mix to combine.
- Assemble in your dish: Transfer the berry mixture into the bottom of an 8×8 or 9×9 pan. Top with the cornflake mixture and spread into an even layer.
- Bake and cool: Bake the crisp at 350 degrees F for 50 minutes. Bake times may vary depending on if you’re using frozen berries or not. You’ll know the crisp is done when the edges of the filling are bubbling and the surface is golden brown.
This recipe is one of my favorites because the filling isn’t too thick or too runny. It holds together perfectly so that it’s easy to serve and to eat!
My top tips for the best berry crisp:
Zest the lemon first: Since we’re using lemon juice and zest in this recipe, zest the exterior of the lemon first, then cut it in half and squeeze the juice. This will make it much easier to get as much zest as possible from your lemon!
Use cold butter for the topping: Using your fingertips to press and smash cold, cubed butter into the crisp topping mixture will result in a very crumbly, delicious topping!
The baking times may very: If you’re using frozen berries, the crisp may need a few more minutes in the oven. You’ll be looking for the edges of the filling to be bubbling and an even, golden surface on top!
Let it cool: It’s imperative to let the crisp cool at least halfway before digging in. This will give the berries juices a chance to thicken. If you cut into it directly from the oven, the filling will be too runny, and the crisp will lose flavor.
They’re all very similar with a fruit filling and crispy, golden topping. Crisps and crumbles are basically the same thing with their small nuances really stemming from what part of the country you’re in. A cobbler is a bit different because instead of a streusel topping, it has more of a cakey, biscuit-like topping. All still equally delicious as far as I’m concerned!
Fresh or frozen berries will both work for this crisp. You can use frozen berries directly from the freezer, no need to thaw before adding!
Sure! I like using both granulated and brown sugar for the filling because brown sugar has a deep, caramel or toffee-like flavor and isn’t quite as sweet as granulated sugar so it’s a nice balance- but either/or will work!
Definitely! Most recipes (including this one) that are made in an 8×8 or 9×9 pan can be doubled and baked in a 9×13 pan.
Yes! You can prep and assemble this cornflake berry crisp, cover it, and refrigerate up to 1 day ahead of time. When you’re ready to bake it, uncover it and bake according to the recipe instructions. You can also freeze your unbaked crisp for up to 3 months. Allow it to thaw overnight in the fridge, then bake it when you’re ready to serve.
Looking for more berry recipes? Try these!
Cornflake Berry Crisp
For the filling:
- 6 cups mixed berries I use a blend of blackberries, blueberries, raspberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 lemon juiced and zested
- 1/4 cup all-purpose flour
For the topping:
- 1 1/4 cup flour
- 1 1/4 cup cornflakes
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 8 tbsp salted butter 1 stick (cold and cut into cubes)
- Preheat your oven to 350 degrees F. Lightly grease an 8×8 or 9×9 pan and set aside.
- In a large mixing bowl, combine mixed berries, granulated sugar, brown sugar, vanilla extract and lemon juice plus the zest. Sprinkle in the flour and mix to combine.
- In a separate bowl, combine flour, brown sugar, and ground cinnamon. Add the cold, cubed butter and work it into the dry mixture with your fingertips until it resembles fine crumbs. Sprinkle in the cornflakes and mix to combine.
- Transfer the berry mixture into the bottom of your greased 8×8 or 9×9 pan. Top with the cornflake mixture and spread into an even layer.
- Bake the crisp for 50 minutes. Bake times may vary depending on if you’re using frozen berries or not. You’ll know the crisp is done when the edges of the filling are bubbling and the surface is golden brown.