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berry crisp on white plate
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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.
Course Dessert
Cuisine American
Keyword berry, crisp
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 225kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 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

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.

Video

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

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