Berry crisps are best the same day they're made. That's why making a mini berry crisp is better for smaller groups - no leftovers! If you are baking for a larger crowd, just double the recipe and use a 10¼ inch cast iron skillet or a 9- x 9-inch baking pan. You can make the berry crisp beforehand, however the topping won't be quite as crisp the longer it sits. Store at room temperature for up to 3 days. Berry crisps will keep in the freezer, well wrapped, for up to 1 month. Reheat at 350 °F for 15 to 20 minutes or until heated through.