Berry Crisp with Oatmeal Cookie Crumble

5 from 9 votes

Berry Crisp is so much better when it has an Oatmeal Cookie Crumble on top! This simple berry crisp recipe is full of delicious berry flavor and topped with a crumble that’s actually an oatmeal cookie. It’s a cookie cobbler recipe!


berry crisp on white plate

The title of this post is sure a mouthful, isn’t it? I originally posted this recipe back in 2014 when I knew nothing about SEO or naming recipes because that one is surely not something someone is going to search for. They’ll search for berry cobbler, yes, or berry crisp or berry crumble. But no one is going to search for Oatmeal Cookie Crumble let alone “Berry Crisp with Oatmeal Cookie Crumble.”

Ah, the things we learn as we do our jobs, right?

Regardless of what we call this recipe, let’s call it amazingly delicious. It’s a berry crisp recipe that has a giant oatmeal cookie as the crumble topping. You don’t get better than that!

I still remember when I developed this recipe. I’d just made oatmeal cookies when I started wondering about crisp and crumble recipes and realizing that so many of them called for oats. Oats, to me, signify oatmeal cookies…and this beautiful mash-up recipe was born.

My Berry Crisp recipe uses fresh or frozen mixed berries and is topped with an oatmeal cookie crumble topping. This is the perfect summer crisp recipe!

berry crisp over head on white plate

This isn’t the first time I made a crumble either: back in the day I was all about making crumble recipes for topping pies and bars. Even before I shared my all-purpose crumble topping recipe I was making things like Zucchini Pie Bars and Pear Pie Bars, all with a similar crumb on top.

I love how easy and versatile this simple berry crisp recipe is. There are so many ways to change it up to fit what fruit you have on hand or like to eat.

What’s the difference between crisp, cobbler, and crumble?

Based on the definitions of each of these recipes, this one is definitely NOT a cobbler and it’s a cross between a crisp and a crumble.

  • A cobbler has a dropped-biscuit like topping.
  • A crisp and crumble both have a crumbly topping, but a crumble rarely includes oats or nuts, making this firmly a CRISP.

The fruit for a Berry Crisp can be anything you like – even if it’s not berries!

Really, when it comes to crisp recipes you can use any combination of berries (kind of like when you make a dump cake).

Mixing up the berries in this crisp makes it easy to substitute your favorite berries, or whatever is on sale that week at the market. I used a pound of strawberries and a cup of blueberries. You want about 5 cups of fruit total, so mix and match as you please.

You can use fresh or frozen fruit in this recipe. Here are some tips:

  • Use about 5 cups total of fruit for a 8-inch square pan.
  • If you’re using frozen fruit, thaw and drain it well.
  • Mix and match your favorites. You can use any combination of berries or throw in some peaches too!
  • The only fruit I don’t use for THIS recipe is apple. I have a specific way of cooking my apples for cobblers and pies.

Berry Crisp with Oatmeal Cookie Crumble over head on a white plate

Making fruit crisp that’s not runny is simple.

To reduce the risk of a runny, watery crisp, I coated my berries with some lemon juice, cornstarch, and sugar. It makes a nice thick juice during baking. That’s how I love my pies and crisps. This is such an easy recipe because you just throw your coated berries in the bottom of an 8×8″ baking dish and then top it with the crumble.

What goes into a crumble topping for a fruit crisp?

Basically you need the following for any versatile crisp or crumble:

  • Cold Butter
  • Sugar
  • Flour

Since I turned this into an oatmeal crisp, we’re adding oatmeal and cinnamon to the mix. I also used brown sugar to make it taste more like an oatmeal cookie.

When you’re making the crumble, you want to start with cold butter. It doesn’t have to be super cold straight from the refrigerator, but it’ll become a gloppy mess if you try to use room temperature butter. I like to dice it into small cubes and add it to my dry ingredients with a pastry cutter. It takes work and muscles, but it makes a better crumb than using a food processor or mixer would. You may need to get in there with your hands to get all the butter incorporated.

Once it’s baked it’s a crunchy, sweet oatmeal cookie-like crumble on top of sweet and juicy berries. This crumble is even better topped with a huge scoop of ice cream. It’s the perfect summer potluck dessert, 4th of July dessert, or just because it’s a random Monday and you want crumble and fruit.

berry crisp on white plate

You can also make this in a 9×13-inch baking dish by simply doubling the recipe.

If you love Berry Crisp, be sure to try these recipes:

Tools for success:

  • Be sure and use a pastry cutter to make cutting in the butter super easy!

Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @crazyforcrust and using the hashtag #crazyforcrust.

Berry Crisp with Oatmeal Cookie Crumble

The topping on this Berry Crisp tastes just like an oatmeal cookie! Use your favorite berries to make a fabulous summer dessert.
5 from 9 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 8 servings
Serving Size 1 serving


  • 3/4 cup all purpose flour
  • 3/4 cup quick cook oats
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons cold unsalted butter diced
  • 1/4 teaspoon salt
  • 1 lb. strawberries hulled and sliced (may substitute frozen)
  • 1 cup blueberries frozen or fresh
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch


  • Preheat oven to 350°F.
  • Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.
  • Place strawberries and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place in the bottom of a 8” square pan.
  • Pour the crumble over the top and press down slightly to compact.
  • Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan.

Recipe Video

Recipe Notes

  • Aim for about 5 cups of fruit.
  • If you're using frozen fruit, be sure to thaw it or at least make sure it's not got chunks of ice crystals on it.
  • Use any combination of fruit: berries or peaches work fabulous.

Nutrition Information

Serving: 1serving | Calories: 225kcal | Carbohydrates: 54g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 154mg | Fiber: 2g | Sugar: 37g | Vitamin A: 110IU | Vitamin C: 35.9mg | Calcium: 48mg | Iron: 2.3mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword berry, crisp

**Did you make this recipe? Don’t forget to give it a star rating below!**

collage of berry crisp photos

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

21 CommentsLeave a comment or review

  1. Hey was an awesome recipe and sound sooo delicious, and it is more easy to make as well…i will make this for my husband…Thanks for sharing…!

  2. I love a lot of topping so I knew I would love this recipe. I changed the filling (this time; will try as listed another time) however because I had blackberries and rhubarb (no strawberries) on hand and I knew it would need more sugar with the rhubarb. So I found another recipe for the fruit part and used this topping. The topping is soooooooo goooooood.

  3. You can keep it in the refrigerator overnight, for leftovers or if you make it ahead. But it’ll warm up better if it’s room temperature (and taste better too!)

  4. Can this be made the day before and should it be refrigerated or kept at room temperature?  Also can it be reheated and at what temperature? Thanks☺

    1. You can make it ahead, I’m sure. I’d let it come to room temperature on the kitchen counter and then either microwave slices as you eat it or put the room temp pan in a 200°F oven while you’re having dinner to warm it up.

  5. Would this work with apples by just substituting the same volume of fruit?  Would the cook time change since apples are not as soft as berries?

    1. Yes, you could totally substitute apples! That would be awesome. I’m not sure about the cooking time (how the crumble would fare cooking it longer) but if you like softer apples you can par-boil them before assembling the crumble. It’s what I do for all my pies because I can’t stand chewy apples! Just boil them in enough water so that it won’t boil out but it doesn’t cover the completely, for just a few minutes until they start to get soft. 🙂

  6. This was SO delicious and easy to make! I made it with 4 cups blackberries and 1.5 cups strawberries. I loved that it could be made in advance and then baked while we had dinner with guests. Thank you for this wonderful recipe… it’ll be my go-to now for summer berry crisps. I’m just sad that I waited til the end of summer to try it 🙂

  7. I have made this 3 times now….and added 1 1/2 cups of fresh pitted cherries in addition to the strawberries and blueberries. It is amazing!!!