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Berry Crisp is so much better when it has an Oatmeal Cookie Crumble on top! This recipe tastes like an oatmeal cookie but comes with all the goodness of your favorite berries and pie mixed together. It’s AMAZING with ice cream!

berry crisp on a white plate mixed with various berries with ice cream dolloped on top.


Why You’ll Love This Berry Crisp

This is basically a mixed berry crisp recipe but with a giant oatmeal cookie as the crumble topping. Since I used fresh mixed berries and then topped it with an crumble topping, this triple berry crisp recipe has the perfect balance between tart and sweet.

Fruit Crisps like this are so easy to make – you don’t have to worry about pie crust or the center being set. The berries are perfectly sweet mixed with the crunchy oat streusel topping – perfect with a giant scoop of ice cream!

Ingredients Needed

  • Oats: I’m using old-fashioned oats but you can use any kind you have. You may have to adjust the cooking time if you’re using quick-cook oats, so keep an eye on the oven.
  • Sugar: I like to use both granulated sugar and light brown sugar for this recipe. It adds an incredible flavor when the two are combined.
  • Cinnamon: a teaspoon of ground cinnamon combined with the oats make this taste even more like an oatmeal cookie. YUM! 
  • Butter: the trick to getting a crispy treat is to use cold unsalted 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. 
  • Berries: I used strawberries and blueberries hulled and sliced. If you want to use frozen berries, be sure to let them thaw out before adding to the mixture. You don’t want the melted ice to alter our desired texture. 
  • Lemon juice: it’s incredible when added to a berry dessert – brightens the flavor.
  • Cornstarch: some might be tempted to skip this ingredient but trust me you shouldn’t! Cornstarch is what masters this recipe, every time. This is the key ingredient that brings it all together. 

Variations

  • Want to make an apple crisp? Swap out the frozen berries for apple slices. Just be sure to aim for about 5 cups of fruit. 
  • You can also use this recipe to make a peach crisp.
  • Use your favorite berries – you can even use all of one kind (blackberries, strawberries, and/or blueberry crisp).

How to make berry crisp

  1. Preheat oven to 350°F 
  2. Combine the flour, brown sugar, oats, cinnamon, and salt in a large bowl. 
  3. Cut the cold butter until the mixture forms small crumbs. You can use your hands or a pastry cutter to do this. Set the crumble mixture aside. 
  4. Toss strawberries and blueberries in a large bowl with sugar, lemon, and cornstarch
  5. Pour the berry mixture into the bottom of a baking dish. Then pour the crumble mixture evenly over the top and press down slightly to compact.
  6. Bake for 30-33 minutes. Your berry crisp is done when the crust is golden brown and the topping looks crunchy. Enjoy! 
berry crisp on a white plate mixed with various berries.

Expert tips

  • Use a pastry cutter to make cutting in the butter super easy
  • Serve warm with whipped cream or vanilla ice cream.
  • 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 fabulously.
  • You can make this with your favorite pie filling instead of the fruit.

Storage & Make Ahead

Refrigerate cooled crisp in an airtight container or covered with plastic. You can make it up to 24 hours ahead of time. It also freezes well too, sealed tightly.

FAQs

How long does berry crumble take to bake?

Takes about 30-33 minutes to bake. 

berry crisp on a white plate mixed with various berries with ice cream dolloped on top.

Berry Crisp with Oatmeal Cookie Crumble

4.49 from 39 votes
The topping on this Berry Crisp tastes just like an oatmeal cookie! Use your favorite berries to make a fabulous summer dessert.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients
 

  • ¾ cup (93g) all purpose flour
  • ¾ cup (64g) quick cook oats
  • ¾ cup (150g) packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons (78g) cold unsalted butter diced
  • ¼ teaspoon salt
  • 1 pound strawberries hulled and sliced (may substitute frozen)
  • 1 cup blueberries frozen or fresh
  • ½ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons (24g) cornstarch
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Instructions

  • 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.

Recipe Nutrition

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

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.49 from 39 votes (20 ratings without comment)

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36 Comments

  1. Hey Dorothy..it 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!)