Blueberry Strawberry Crumble

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A blueberry strawberry crumble recipe is a delightful treat. This one is super easy! It’s a crisp summer night. You and your family/friends have finished dinner and choose to sit outside on the patio for desert. The fresh summer air, the distant sound of crickets, the smell of freshly cut grass. There’s a slight breeze coming from the east. You take a bite into blueberry strawberry crumble and think to yourself that this may be the best thing you’ve ever tasted

Strawberry Blueberry Crisp

This strawberry blueberry crisp is a healthy gluten-free fun summer dessert filled with warm bursting berries under a crunchy buttery crust.

Prep Time10 mins

Cook Time35 mins

Keyword: berry crisp, dessert, gluten-free dessert, healthy berry crisp, healthydessert, strawberry blueberry crisp

Servings: 8

Calories: 354kcal

Ingredients

For the filling:

  • 3 cups strawberries frozen or fresh
  • 3 cups blueberries frozen or fresh
  • 3 tbsp corn starch or tapioca flour for grain-free
  • 1/4 cup coconut sugar

For the topping:

  • 1/2 cup almond flour
  • 1 .5 cup old fashion oats
  • 2/3 cup melted butter or ghee use ghee or coconut oil for dairy-free
  • 2/3 cup coconut sugar
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350F and grease a casserole dish with butter or ghee. Mine is a weird “flag” size of 10 x 6, whatever you have as close to that will work like a square 8 or 10-inch pan.  
  • Mix berries with sugar and starch then place them in the bottom of the pan.
  • Mix all of the topping ingredients.  Once the topping ingredients are well combined.  Spread the topping over the top of the apples.  
  • Bake at 350F for 30-35 minutes then broil for 1-2 minutes or until the topping is golden brown.  DO NOT OVERBOIL OR IT WILL BURN! Watch it like a hawk when it’s under the broiler! DO NOT WALK AWAY

Strawberry Blueberry Crumb Bars

yield: 12 bars

prep time: 15 minutes

bake time: 35 minutes

total time: 50 minutes

Ingredients

For the Base and Crumble Layers

  • 1 1/2 Cups white whole wheat flour or all-purpose flour
  • 1/2 Cup sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 Cup butter, cold and cut into pieces

For the Fruit Filling

  • 1/4 Cup sugar
  • 2 teaspoons cornstarch
  • 1 1/4 Cups fresh strawberries, washed and chopped
  • 1 Cup fresh blueberries, washed and patted dry
  • 1 Tablespoon fresh lemon juice
  • coarse sugar, optional
  • additional lemon zest, optional

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Line an 8×8 or 9×9 inch baking dish with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  3. In a small bowl, whisk together the egg yolk and vanilla extract. Stir into dry ingredients. Cut in butter until mixture resembles coarse crumbs.
  4. Press about 2/3 of mixture into the bottom of prepared baking dish.
  5. In a separate bowl, whisk together sugar and cornstarch. Stir in lemon juice. Add in strawberries and blueberries. Stir until berries are coated. Spread berry filling over the top of crust.
  6. Top with remaining crumb mixture. Sprinkle with coarse sugar. Bake for 35-40 minutes, or until top is golden brown.
  7. Allow to cool before cutting into bars. Sprinkle with additional lemon zest and serve.

Strawberry Blueberry Crisp

This strawberry blueberry crisp is one of my favorite recipes for the Fourth of July because it’s literally a red white and blue dessert!

Sweet blueberries and fresh strawberries are combined with a crunchy oatmeal and seed topping for a healthier crisp that can be made gluten free and dairy free.

Made into individual cups for baked in one big dish, you’ll love how easy this strawberry blueberry crisp is to make.

Two berry crisps with ice cream on top of a white marble table with a spoon

THE BEST STRAWBERRY BLUEBERRY CRISP

What’s the difference between a crumble and crisp? Well now, the terms are used interchangeably but in the past a crisp is a dish with baked fruit and oats in the topping that would “crisp” when baked.

Still, you’ll find many recipes for crumbles use oats in the topping, so this could also pass for a strawberry blueberry crumble if that suits your fancy.

  • Easy – This is the easiest crisp you’ll ever make! It takes about 10 minutes to mix everything together and put it in the oven.
  • Allergy-Friendly – With a few minor changes, this recipe is dairy free, vegan, migraine diet friendly, and gluten free which helps appeal to everyone at the BBQ!
  • Low sugar – Compared to many other desserts this recipe is relatively low sugar.
  • Summer dessert – It’s great for a summer cookout when berries are in season.
  • Holiday ready – This strawberry blueberry crisp is a patriotic dessert for Memorial Day or Fourth of July.

INGREDIENTS

Ingredients for a berry crisp - strawberries, oats, oil, vanilla, sugar, seeds, and cornstarch on a table

Fresh Strawberries and Blueberries – Fresh works better than frozen and defrosted because while they soften in the oven, they still hold a firmer texture. I also like that you can taste them and adjust the sweetness based on what you get. Feel free to use frozen in a pinch if you don’t mind the crisp being a little softer.

Cornstarch – This acts as a thickener for when the berries release juices as they cook. It creates sort of a sticky berry sauce that coats everything.

Rolled Oats – Rolled oats are your basic oatmeal oats not steel cut or quick cooking, which are more finely chopped. This is important as the whole rolled oats create the “crisp” texture. You can find these specifically labeled gluten free if you have a celiac allergy or gluten sensivity.

Sunflower seeds – I prefer the flavor of sunflower seeds to pepitas in this recipe, but you can use both as I have done here. It’s easy to buy them pre-toasted and unsalted from Trader Joe’s. If you can only find salted, cut back on the added sodium unless you like a sweet and salty flavor. If you can only find un-toasted, you can cook them over low heat in a clean, nonstick pan till they’re just lightly brown and fragrant.

Butter, Coconut Oil or Vegan Pressed Oil – The butter or oil is necessary to toast the oats well, getting them crispy and brown. I’ve used all 3 options for this recipe and they turn out great. Earth Balance makes additive-free vegan pressed oils which are MSG-free compared to many vegan butter substitutes.

Vanilla Ice Cream – My preference before being dairy free was to do Haagen Dazs vanilla, which has simple ingredients, zero gums or binders, and is downright delicious. McConnell’s also makes a great one! Having to go dairy free, I’ve found myself loving Coconut Bliss, which is made of coconut milk but has very few ingredients.

HOW TO MAKE

Step 1 – Prep the berries. Preheat the oven to 350 degrees Fahrenheit. Wash the berries and trim the stems from the strawberries.

Step 2 – Make the base. Slice into smaller pieces and mix with the cornstarch and vanilla extract. Place in a greased 9×13 baking dish or a 1.7 qt gratin dish.

Step 3 – Make the “crisp”. Combine the rolled oats, honey or sugar, sunflower seeds, kosher salt, and melted butter or oil. Stir to combine.

Step 4 – Bake! Sprinkle the rolled oat mixture on top of the berries and bake, uncovered, for 40-50 minutes until brown on top and bubbling at the sides.

Allow the strawberry blueberry crisp to cool for 5 minutes before serving with a scoop of vanilla ice cream.

RECIPE TIPS

To make the best berry crisp:

  • Use fresh berries instead of frozen.
  • Make sure your dish is large enough so the berries don’t get too deep. You want an even crisp to berry ratio so you get a little bit of the oatmeal topping in every bite. Using a smaller pan or deeper dish won’t fully crisp up the topping.
  • Don’t skip or skimp on the oil or butter. This is what makes the “crisp” topping.
  • Feel free to add a little more flavoring to the crisp topping, whether it’s a pinch of cinnamon and nutmeg or grated fresh lemon peel (which isn’t allowed on a migraine elimination diet, but ok for those introducing).
Vanilla ice cream melting on top of a cup of strawberry crisp

SERVING SUGGESTIONS

What’s a berry crisp without a little ice cream? This recipe would pair well with regular vanilla ice cream. I recommend Haagen Dazs vanilla bean or Cosmic Bliss for a dairy free version.

For something I little more decadent I highly recommend making this no churn mascarpone ice cream. I recommend serving the crisp warm with a scoop!

STORAGE AND REHEATING

To reheat – This strawberry blueberry crisp is best reheated in the oven at a low heat. I like to place it in the oven in a small baking dish while it’s heating to 350 degrees. It’s usually warmed through just a few minutes (about 3) after it reaches that heat.

Microwaving will also work in a pinch, it just won’t crisp up the topping the same.

A spoon digging into a gratin dish with a berry crisp topped with seeds and oatmeal

To store – The strawberry blueberry crisp can be stored on the counter for a day before moving to the fridge.

If I cook it earlier in the day, I leave it on the stovetop uncovered and just pop it into the oven at 350 degrees F for a few minutes before serving. Overnight, I cover with press-n-seal wrap.

The longer you store it, the more soggy the crumble topping will get. It definitely won’t taste bad, just doesn’t have the same texture.

Berry Crisp

This Berry Crisp Recipe is a classic, foolproof EASY mixed berry dessert. Sweet, tart berries are layered underneath a buttery, crunchy topping. Perfect with a scoop of ice cream or all on its own.

Mixed Berry Crisp topped with ice cream

Are you ready for your go-to summer dessert recipe? This Berry Crisp is always a crowd pleaser and is perfect when berries are in season, but is also fantastic all year long because you can just as easily use frozen berries! I have some pretty great recipes on my site for berry season, like my Blueberry Muffin Cake and my Berry Ambrosia Salad but Berry Crisp really is a must-make. So many sweet, tart berries topped with a generous portion of buttery, oat crisp!

What Ingredients Do You Need For Berry Crisp?

The best thing about this Berry Crisp Recipe is that it uses simple, everyday ingredients. Here are a few of the main ingredients you will need:

  • Oats: I like to use Quick Oats in this recipe, but you can use Old Fashioned or Rolled Oats instead if that’s all you have. Quick Oats are just oats that have been roughly cut, so they cook faster. I prefer the texture in the oat topping, but again, you can use either!
  • Brown Sugar: I love using brown sugar in the crisp topping, but you can sub this out for granulated sugar as well. The brown sugar gives the crisp a more golden color and also a richer taste, in my opinion.
  • Orange Juice: I squeeze a little fresh orange juice into the berry mixture before it’s baked. The citrus flavor is very subtle, but I think it adds a nice complexity to the berries. You could also use lemon or lime juice!
  • Berries: Obviously the berries are the star of the show! I really love the mixture of strawberries, blueberries, raspberries, and blackberries.

Can You Use Frozen Berries?

YES! What makes this recipe so great is that you can make it all year long thanks to frozen berries. Whether they are berries you picked during their season, or packaged frozen berries from the store, they are a great alternative to fresh berries. And a lot of times, they are cheaper.

Can I Use Different Berries Than The Recipe Calls For?

Like I said above I like using 4 different types of berries when I can. I have found that 2 cups of strawberries, 2 cups of blueberries, 1 cup of raspberries and 1 cup of blackberries is my favorite mix. I don’t like adding too many raspberries or blackberries because they have a lot of seeds that get stuck in my teeth!  But if you don’t prefer a certain kind of berry in this recipe, so ahead and use what combo you like. Just use a total of 6 cups.

How Do You Make A Fruit Crisp?

What’s so great about any sort of crisp recipe, is that is supposed to be rustic, so there’s no need to worry about it looking “perfect”. The beauty is in the messiness, in my opinion! Here are the simple steps:

  1. The streusel mixture on the top of the Crisp is so important. You want there to be enough of the mixture that you get streusel in every bite. You also want to make sure it’s buttery enough that it’s no dry, but not too buttery that it’s greasy! My recipe for the crisp topping is totally perfect! Just make sure that when you mix it up it will hold together when squeezed.
  2. You mix the berries with a little sugar, some citrus juice, and vanilla. You will want to lightly toss the berries with 1/4 cup of flour. This will help thicken up the juices that the berries release while they are baking.
  3. All you do to assemble this is spread the berries in the bottom of the pan and then spread the crumble mixture evenly on top! That’s it! It’s really a fantastically easy dessert that will impress guests.

Is It A Crisp, A Crumble, a Buckle or a Cobbler? What’s The Difference?

Cobblers, Crisps, or Crumbles are all very similar desserts. They all traditionally have a fruit filling, and some of the small nuances are more regional.

A Crisp or a Crumble are basically the same thing, it just depends on what part of the country you are in! They have a fruit bottom and are topped with a buttery, streusel-type topping that typically includes oats, like today’s Berry Crisp Recipe.

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