Craving a warm, fruit crisp dessert without turning on your oven? This Air Fryer Berry Crisp makes four individual servings, featuring a jammy fruit filling of strawberries, blueberries and raspberries, and a crunchy oat topping. The recipe is simple to make and takes just 15 minutes to bake in the air fryer. Best of all, it's made with the same topping from my blueberry breakfast bars, making this recipe entirely gluten-free, dairy-free and vegan!
If you love using your air fryer to bake desserts, you'll also want to check out my air fryer chocolate chip cookies and my recipe for air fryer muffins!
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Quick Look: Air Fryer Berry Crisp
- ⏱ Prep Time: 15 minutes
- 👩🏻🍳 Bake Time: 15 minutes
- 🆒 Rest Time: 15 minutes
- ⏳ Total Time: 45 minutes
- 🫐 Servings: 4 individual berry crisps
- ⚡ Calories: 310 per crisp
- 🍽 Diet: gluten-free, dairy-free, vegan
- 🔥 Flavor/texture: sweet and slightly tart berry filling with a jammy texture and crunchy oat topping.
- 👌 Difficulty: easy
- ❤️ Why you'll love: no fuss dessert; individual portions and easy to make ahead; works with fresh or frozen berries.
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Reasons to love this mixed berry crisp recipe
- Fresh or frozen berries: You can use a fresh mix of strawberries, blueberries and raspberries, or simply grab a bag of frozen mixed berries. (I always have frozen berries on hand to make my triple berry chia pudding). I tested both fresh and frozen so you can make this berry crisp recipe year round!
- Quick & easy: Prep time is just 15 minutes (even less if you use frozen berries), and the individual crisps are bubbling and golden brown in the air fryer in just 15 minutes.
- Allergen-friendly: While this recipe isn't nut-free (because of the almond flour), it's vegan and gluten-free. Just make sure your oats are certified gluten-free.
- Perfectly portioned: Making the crisps in small ramekins means they're individually sized so you don't need to fuss serving up this crisp. Just add a scoop of ice cream on top of each ramekin and serve.
- Make ahead: The topping stays crunchy in the fridge for a few days, so you can make these crisps in advance and just reheat them in the microwave for 45-60 seconds.
Table of Contents
Ingredient notes
- Berries: The recipe calls for a mix of fresh or frozen strawberries, blueberries and raspberries. Blackberries would also work well. (Although I like to save my fresh blackberries to make my banana blackberry oatmeal muffins)!
- Oats: I use old fashioned rolled oats in this crisp, which are a larger flake compared to quick oats.
- Almond flour: I like to add some fine blanched almond flour to the oat crisp topping to help vary the texture and create small oat clusters. (I do this with my peach crumble bars too, and it makes the perfect crust and topping).
- Almond butter: Since we're not using butter, almond butter helps the crisp topping stick together. You can use natural peanut butter instead, but note that it will add a more distinct flavor to the crisp.
- Coconut oil: I also like to use a little coconut oil in place of traditional butter. This helps crisp up the oat topping. It's not a huge amount so you can't taste any coconut flavor.
- Maple syrup: Real maple syrup naturally sweetens the oat topping, which means we only need to use a tablespoon of brown sugar.
- Cornstarch: Just a little is mixed in with the berries to help thicken the filling as it cooks.
A note on measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
How to make air fryer berry crisp
Step 1: Add the berries, sugar, cornstarch, lemon juice and vanilla to a large bowl and stir to combine. Set aside.
Step 2: Whisk together the oats, almond flour, brown sugar, cinnamon and salt.
Step 3: Add the almond butter, maple syrup and coconut oil to a microwave-safe bowl. Microwave for 30-40 seconds and then stir together until melted together and runny.
Step 4: Add the almond butter mixture to the oat mixture and stir together until well combined.
Step 5: Grease 4 ramekins and portion out the fruit mixture into each one (including any juices).
Step 6: Top each one with the oat mixture.
Step 7: Place the filled ramekins in your air fryer basket.
Step 8: Air fry at 300F for 15-17 minutes, or until the filling is bubbling and the tops are golden brown.
Expert tips
- Let cool slightly. Once the crisps are baked, let them sit for 15-20 minutes. This will give the filling time to set up. Don't worry, the crisps will still be hot enough to serve warm with some ice cream, like this homemade dairy-free cherry chip ice cream!
- Gluten-free oats. Oats are naturally gluten-free, but they can get contaminated with wheat products. Just look for a certified gluten-free label on the package.
- Size of ramekins. I used 5.5 ounce ramekins and they were filled to the top. If your ramekins are smaller, you could probably get 5 individual crisps from the recipe.
- Size of air fryer. I have a 5.8 quart air fryer and 4 ramekins fit perfectly in my air fryer basket. If you have a smaller air fryer, you may need to air fry in 2 batches.
- If using frozen berries: You'll want to add another ½ tablespoon of cornstarch to the berry mixture since frozen berries release more juices. You don't need to thaw the berries first.
Air fryer berry crisp FAQs
If you don't use enough cornstarch, the berry filling won't thicken very much. (You can really see in my almond cherry bars recipe how cornstarch works to thicken fruit mixtures). If you're using frozen berries, be sure to use extra cornstarch. Also, once the crisp is baked, it's important to let it rest for 15-20. This gives the filling time to set and thicken.
Once the crisp is browned and crunchy on top, the filling should also be bubbling, so stop the air fryer at this point and pull out the basket. Air fryers differ, so over browning on top could be because your air fryer runs hot or the top element is closer to the food. If the crisps are browning too much but the filling isn't bubbling, you can try reducing the air fryer temperature to 280F and keep air frying.
In my testing, I found that using fresh berries in the filling resulted in a more tart flavor. If you're not a fan of tart, you can add another tablespoon of sugar, or you can use frozen berries, which results in a less tart filling.
Air fry and cool the crisps completely. Then, wrap each one in plastic wrap and store in the fridge for up to 3 days. To reheat, all you need to do is pop them in the microwave for 45-60 seconds. The topping will be crisp and the filling will be hot and bubbling.
Yes, you should be able to make this one in a 7-inch air fryer safe dish or pan.(I know this size fits well in a 5.8 quart air fryer as it's the same size I use to make my air fryer chocolate cake). The air frying time may vary, so keep an eye on the crisps, and pull them out when they're browned on top and the filling is bubbling.
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📖 Recipe
Air Fryer Berry Crisp
Ingredients
For the filling:
- 1 cup (145 g) blueberries, fresh or frozen
- 1 cup (130 g) raspberries, fresh or frozen
- 1 cup (150 g) chopped strawberries, fresh or frozen
- 3 tablespoons (45 g) granulated sugar
- 1 tablespoon cornstarch, (if using frozen berries, add another ½ tablespoon)
- ½ tablespoon freshly squeezed lemon juice
- 2 teaspoons vanilla extract
For the crisp topping:
- ⅔ cup (75 g) old fashioned (large flake) rolled oats
- ¼ cup (26 g) fine blanched almond flour
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 tablespoons natural almond butter
- 2 tablespoons maple syrup
- 1 tablespoon virgin, cold pressed coconut oil
Instructions
- Grease four 5.5 ounce ramekins with non-stick cooking spray. Set aside.
- Add the berries, sugar, cornstarch, lemon juice and vanilla to a large bowl and stir to combine. Set aside.
- In a medium-sized bowl, whisk together the oats, almond flour, brown sugar, cinnamon and salt.
- Add the almond butter, maple syrup and coconut oil to a small microwave-safe bowl. Microwave for 30-40 seconds and then stir together until melted together and runny.
- Add the almond butter mixture to the oat mixture and stir together until well combined.
- Divide the fruit mixture into the 4 ramekins, including the juices. Top each one with the oat topping.
- Place the ramekins in the air fryer basket. Air fry at 300F for 15-17 minutes, or until the filling is bubbling and the tops are golden brown.
- Let sit for 15-20 minutes to allow the berry filling to set up.
Notes
- Gluten-free oats. Oats are naturally gluten-free, but they can get contaminated with wheat products. Just look for a certified gluten-free label on the package.
- Size of ramekins. I used 5.5 ounce ramekins and they were filled to the top. If your ramekins are smaller, you could probably get 5 individual crisps from the recipe.
- Size of air fryer. I have a 5.8 quart air fryer and 4 ramekins fit perfectly in my air fryer basket. If you have a smaller air fryer, you may need to air fry in 2 batches.
- If using frozen berries: You'll want to add another ½ tablespoon of cornstarch to the berry mixture since frozen berries release more juices. You don't need to thaw the berries first.
- Tart filling: In my testing, I found that using fresh berries in the filling resulted in a more tart flavor. If you're not a fan of tart, you can add another tablespoon of granulated sugar, or you can use frozen berries, which results in a less tart filling.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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