Have you ever had a strawberry blueberry crisp? If not, then you’re missing out. I will tell you right now, it is one of my most favorite desserts of all time, and since trying it, I’ve never made any other kind. It’s so simple to make, too. There is not one, but three ways you can win when it comes to this strawberry blueberry crisp.
Strawberry Blueberry Crisp
PREP TIME20 minutes
COOK TIME35 minutes
TOTAL TIME55 minutes
- 16 ounces of strawberries – fresh, wilted or frozen
- 4.4 ounces of Blueberries – fresh or wilted
- 1/4 cup + 1/3 cup white sugar
- 3 Tablespoons cornstarch
- 1 cup all-purpose flour
- 1/2 cup old fashioned roll oats
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted (1 stick)
- Heat the oven to 350°F.
- Spray nonstick cooking spray into a 9×9-inch square pan.
- Strawberries should be de-stemmed and quartered.
- Combine strawberries, blueberries, 1/4 cup sugar, and cornstarch in a small bowl.
- Fill the pan with berries as directed.
- Combine flour, oats, 1/3 cup each of white sugar, brown sugar, cinnamon, and salt in a separate bowl.
- Mix thoroughly after adding melted butter.
- Top fruit with oatmeal mixture.
- Bake for 35 minutes, or until the berries are bubbling and the topping is brown.
Can I Use Other Kinds of Berries Instead?
Although this recipe is for strawberry-blueberry crisp, you may easily modify it to make any kind of fruit crisp you choose! Apples, pears, peaches, cherries, blueberries, blackberries, strawberries, rhubarb, and more! Really, almost any fruit will work well in a crisp.
Can You Make This Ahead of Time and Refrigerate and Bake Later?
Yes you can! Make as directed but do not bake. Cover with a lid, foil or saran wrap and refrigerate. When ready to bake, preheat oven and bake the same length of time as directed.
Can You Use Instant Oatmeal Instead of Old Fashioned Oatmeal?
I myself have been in this situation before and can wholeheartedly say YES! You’ll get a crispier topping with old fashioned oats, but in a pinch you can use instant oatmeal!
One of my favorite dishes for the Fourth of July is this strawberry blueberry crisp, which is a dessert that is truly red, white, and blue.
A crispy oatmeal and seed topping, sweet blueberries, and fresh strawberries are mixed to create a healthy crisp that can be made without dairy or gluten.
You’ll enjoy how simple it is to make this strawberry blueberry crisp when baked in individual cups or a large baking dish.
THE BEST STRAWBERRY BLUEBERRY CRISP
What distinguishes a crisp from a crumble? Currently, the names are interchangeable, but historically, a crisp was a baked dish with oats and fruit that would “crisp” when baked.
Even yet, many crumble recipes call for oats in the topping; if that appeals to you, this might easily pass for a strawberry blueberry crumble.
- 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.
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
First, get the fruit ready. Set the oven’s temperature to 350 degrees Fahrenheit. Trim the strawberry stalks and clean the berries.
Create the base in Step 2.
Slice into smaller pieces, then combine with vanilla extract and cornstarch. Put in a buttered 1.7 qt gratin dish or a 9×13 baking dish.
Make the “crisp” in Step 3.
Sunflower seeds, kosher salt, melted butter, and rolled oats are all combined. To blend, stir.
The rolled oat mixture should be sprinkled on top of the berries. Bake the dish, uncovered, for 40 to 50 minutes, or until the top is golden and the edges are bubbling.
Before serving the strawberry blueberry crisp with a dollop of vanilla ice cream, let it cool for 5 minutes.
To make the best berry crisp:
- Use fresh berries as opposed to frozen ones.
- Make sure the dish is big enough to prevent the berries from sinking too far. In order to obtain a touch of the oatmeal topping in every bite, you want an even crisp to berry ratio. The topping won’t get as crisp if you use a shallower pan or dish.
- Never omit or underuse butter or oil. The “crisp” topping is produced by doing this.
- Whether it’s a dash of cinnamon and nutmeg or freshly grated lemon peel (which isn’t permitted on a migraine elimination program, but okay for those introducing), feel free to add a little more flavoring to the crisp topping.
Without some ice cream, what good is a berry crisp? Regular vanilla ice cream would go great with this dish. For a dairy-free alternative, I suggest Cosmic Bliss or Haagen Dazs vanilla bean.
Making this no-churn mascarpone ice cream is strongly recommended for something a little more indulgent. Serving the crisp warm and with a scoop is what I advise!
STORAGE AND REHEATING
To reheat –
The easiest way to reheat this strawberry blueberry crisp is over low heat in the oven. While the oven is preheating to 350 degrees, I like to put it inside in a small baking dish. After only a few minutes (about three), it normally reaches that temperature.
In a pinch, a microwave can also be used, although the topping won’t get as crisp.