Mixed Berry Crisp
Mixed Berry Crisp features blueberries, raspberries, rolled oats, and brown sugar; bake at 350°F for 18 minutes until the crumble is golden and filling is bubbling.
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Method
- 1
Toss berries with sugar, cornstarch, and lemon juice. Divide among 4 ramekins.
- 2
Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until coarse crumbs form.
- 3
Top each ramekin with crumble, pressing lightly.
- 4
Air fry at 350°F for 15-18 minutes until the topping is golden and filling is bubbling.
- 5
Cool 5 minutes. Top with vanilla ice cream and serve.
Pro tip. Frozen berries work great — no need to thaw, just add 2-3 extra minutes. The cornstarch thickens the juices so it's saucy, not watery.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 31 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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