Stovetop Berry Crisp

This Stovetop Berry Crisp is filled with warm juicy berries and topped with a crunchy brown sugar crisp. Served with a big scoop of vanilla ice cream this is a quick dessert for two.

Stovetop Berry Crisp

The best part of this stovetop berry crisp it’s all made in one pan, on the stovetop, in less than 15 minutes. No-fuss and easy clean-up this berry crisp recipe makes a perfect end to a delicious meal.

The Stove Top Berry Crisp is the perfect way to end a meal when you just need a little something sweet. It’s light, just a simple mixture of warm berries and crunchy brown sugar topping with a melty scoop of vanilla ice cream on top.

Crisps and Cobbles are a great way to use up fruit in your refrigerator before it spoils. There are so many combinations that work well together. Strawberries, blackberries, and raspberries are a delicious combination. Peaches and blueberries cook up nicely together as well.

Berry Crisp Recipe

Stove Top Berry Crisp is delicious with fresh fruit but you can use frozen fruit as well. To do this I would suggest sprinkling just a half teaspoon of corn starch on your frozen fruit as it begins to cook to help thicken up those juices as it cooks.

This simple Berry Crisp Recipe is easy to scale up to feed a hungry crew or even cut in half to make yourself a bedtime treat. If you have extra simply store in the refrigerator and reheat in a microwave safe container.

Dessert You Can Make On The Stove

1. Make the crisp topping by melting 2 tablespoons of butter over medium-high heat. Add the rolled oats, pecans, brown sugar, and cinnamon. Cook for four to five minutes. Stir frequently until toasty and lightly browned. Remove the topping mixture from the pan and set aside.
2. Melt one tablespoon of butter in the same pan over medium heat. Add the berries and granulated sugar. Cook for three to four minutes. Remove from heat when the berries are soft and warm.
3. Sprinkle with the crisp topping. Serve immediately with a scoop of vanilla ice cream.

Crisps and Cobblers

Crisps and Cobblers are a summer and fall go-to dessert option. Fresh fruits are readily available and I always hate to see any go to waste in my refrigerator. Berry Crisp Recipes are a great way to use up fresh fruit when it is looking less than ideal.

Fresh rhubarb and sweet strawberries topped with crunchy oatmeal crumble make a Strawberry Rhubarb Crisp that no one will forget. If you need a gluten-free version try this Mixed Berry Crisp.

Fresh berries may not always be hand so here is an Easy Triple Berry Crumble that comes together quickly using frozen fruit.

Stovetop Berry Crisp

This Stovetop Berry Crisp is filled with warm juicy berries and topped with a crunchy brown sugar crisp. Served with a big scoop of vanilla ice cream this is a quick dessert for two.

Pin Print Review

Prep Time: 5 mins

Cook Time: 9 mins

Total Time: 14 mins

Course: Dessert

Cuisine: American

Servings: 2

Ingredients 

• ▢ 3 tablespoons butter divided
• ▢ ⅓ cup rolled oats
• ▢ ½ cup pecans chopped
• ▢ ¼ cup brown sugar
• ▢ ⅛ teaspoon cinnamon
• ▢ 2 cups fresh mixed berries
• ▢ 2 tablespoons granulated sugar
• ▢ vanilla ice cream

Instructions

• Make the crisp topping by melting 2 tablespoons of butter over medium high heat. Add the rolled oats, pecans, brown sugar and cinnamon. Cook for four to five minutes. Stir frequently until toasty and lightly browned. Remove the topping mixture from the pan and set aside.
• Melt one tablespoon of butter in the same pan over medium heat. Add the berries and granulated sugar. Cook for three to four minutes. Remove from heat when the berries are soft and warm.
• Sprinkle with the crisp topping. Serve immediately with a scoop of vanilla ice cream.

Nutrition

Calories: 603kcal · Carbohydrates: 71g · Protein: 5g · Fat: 37g · Saturated Fat: 13g · Polyunsaturated Fat: 7g · Monounsaturated Fat: 15g · Trans Fat: 1g · Cholesterol: 45mg · Sodium: 145mg · Potassium: 276mg · Fiber: 8g · Sugar: 53g · Vitamin A: 610IU · Vitamin C: 4mg · Calcium: 66mg · Iron: 2mg

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{originally published 4/17/2016 – recipe notes and photos updated 7/26/2022}