Air Fryer Berry Crisp

This easy Air Fryer Berry Crisp is topped with a buttery, crunchy oat topping that’s impossible to resist! Whether enjoyed on its own or with a dollop of whipped cream or a scoop of ice cream, this fruit crisp is a berry lover’s dream come true.

This dessert is perfect for warm summer days since it is made in the air fryer. There is no need to turn on the oven and heat up the kitchen.

Air Fryer Berry Crisp

There is no need to turn on the oven to make this Air Fryer Berry Crisp. It is such a relief not to have to worry about heating the kitchen when it is so hot out, but you are in the mood to bake.

I love my kitchen gadgets, and I’ve found the Air Fryer has certainly been worth the investment when it comes to baking in the summer. And oh yes, it also air fries the best from frozen chicken tenders.

This Berry Fruit Crisp is perfect for summer days when you are craving something sweet. The fruit stays soft and bubbly, and the topping gets nice and crisp—the perfect combination in my books.

I love to serve my fruit crisp warm with a little bit of vanilla ice cream, but you do what suits you and your gang.

Why You Should Make This Air Fryer Berry Crisp

• Easy – Simple, no-fuss recipe that comes together quickly.
• Perfect for Summer – Ripe summer berries and crispy topping are a perfect combination. This Berry Fruit Crisp is like summertime in dessert form and is even better with a scoop of homemade vanilla ice cream!
• Absolutely Delicious – Sweet juicy berries topped with a buttery golden crisp? Your family will be begging for more!
• No Hot Oven Needed – If you’ve invested in an Air Fryer, put it to use! Not only can you make meals with it, but you can also make dessert with it. It is the perfect summer recipe when you don’t want to heat up the kitchen by turning on the oven.

Ingredients To Make Air Fryer berry Crisp

(Ingredients at a glance, find the full recipe in the printable recipe card at the bottom of the post.)

• Mixed berries | Any combo of your favorite berries: blueberries, blackberries, and/or strawberries. (Don’t defrost if using frozen.) You’ll want about 12 oz or 1.5 to 2 cups. If using strawberries, you will want to coarsely chop the berries into 4ths. For my recipe today, I used a 12 oz bag of frozen mixed berries.
• Sugar | Granulated works best for the filling, and dark brown sugar for the topping. If you don’t have dark brown sugar, you can substitute white or light brown sugar. Dark brown sugar gives the crisp topping a richer, caramel-y flavor.
• Cornstarch | To thicken the fruit filling.
• Flour | All-purpose is recommended for this recipe.
• Lemon juice | A bit of fresh lemon will brighten up the fruit filling. I always recommend fresh lemon juice, but bottled will work in a pinch.
• Rolled oats | (Otherwise known as old-fashioned oatmeal) You can use quick-cook oats, but old-fashioned oats produce a chewier texture that is desired in the fruit crisp topping. For an even yummier topping, you can mix in a handful of chopped nuts, like pecans or walnuts.
• Vanilla extract | I always suggest using the best pure vanilla extract. (The Costco Pure Vanilla Extract is really good. They even sell it on Amazon, but it is about $5 cheaper to purchase it at Costco. It will last you a long time.) I don’t recommend imitation vanilla.
• Unsalted butter | Softened. You can use salted butter; just reduce the amount of added salt by 1/4 teaspoon. If you forget to soften your butter, you can use it melted.

How To Make Air Fryer Berry Crisp

1 Prep: Preheat your air fryer to 350 Fahrenheit for 5 minutes.

2 Make the filling: In a large bowl, combine the berries, sugar, cornstarch, lemon juice, and salt. Stir to combine, then place into a greased pan.

3 Make the topping: Place the oats in a large mixing bowl. Add flour, brown sugar, vanilla extract, and salt, then stir to combine. Add the butter to the mixing bowl and mix it into the flour mixture using your hands or a fork until the dough forms crumbles.

4 Add the topping: Crumble the topping all over the berry mixture in clumps.

5 Airfry: Carefully place the dish into the preheated air fryer and air fry for 18 to 25 minutes. (If using frozen berries, you may need to cook the crisp a bit longer.) At the 18-minute mark, check on the fruit crisp for done-ness. If the topping is beginning to get too brown, you can cover the top with foil for the last few minutes of cooking.

Let the fruit crisp cool for at least 15 minutes. Serve with vanilla ice cream.

Recipe Tips

• If you prefer a thicker filling (or if your fruit is really juicy), you can add an extra tablespoon of cornstarch when mixing the toppling. Another way to thicken the filling is to cook the crisp for a bit longer. Just keep in mind the filling will thicken a bit as it cools. If you find your topping is getting too brown, you can cover the pan loosely with foil.
• The topping can be made ahead of time and stored in the fridge or freezer for a quick dessert anytime.
• All air fryers cook differently, so it’s important to watch carefully to make sure your crisp topping does not burn.

Variations

• Any combination of fruit will work; mixed berries, blueberries and peaches, apples and pears.
• Adjust the sugar based on the ripeness and sweetness of your fruit. If your fruit is really ripe, leave the sugar out completely. Taste beforehand, just to be sure.
• Add chopped nuts to the topping for some crunch. I like adding toasted sliced almonds or pecans, but any nut will work.
• Top with whipped cream instead of ice cream.
• Make individual fruit crisp portions using ramekins.

Storage

Place cooled fruit crisp in an airtight container and store in the refrigerator for 3 to 4 days. Leftovers can be reheated in a microwave or air fryer.

The crisp can be frozen; however, once thawed, the topping will lose its crispness.

More Summer Fruit Desserts

• Red White and Blue Berry Trifle
• Easy Blueberry Cheesecake In The Instant Pot
• Quick and Easy Strawberry Shortcake
• No Bake Blueberry Pie

Did You Make Berry Fruit Crisp?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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