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berry crisp in baking dish topped with 3 scoops ice cream

Double Berry Crisp Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 395kcal
A comforting and delicious berry crisp
Print Recipe

Equipment

Ingredients

For the Streusel Topping

  • ¾ cup all-purpose flour 90 grams
  • 1 cup old-fashioned oats 100 grams
  • ½ cup brown sugar 107 grams
  • ¼ cup granulated sugar 50 grams
  • 1 teaspoon ground cinnamon 3 grams
  • teaspoon kosher salt
  • 10 tablespoons unsalted butter 141 grams, cold and cut into ½-inch pieces (1¼ stick)

For the Fruit Filling

  • 3 cups fresh blueberries 510 grams
  • 3 cups chopped fresh strawberries 500 grams
  • ½ cup granulated sugar 100 grams
  • ¼ cup all-purpose flour 30 grams
  • 1 tablespoon freshly squeezed Lemon juice 14 grams, from ½ lemon
  • teaspoon kosher salt

Instructions

  • Adjust oven rack to middle position and preheat oven to 375°F.
  • Spray an 8x8-inch (2-quart) baking dish with nonstick spray.

For the Streusel Topping

  • In a medium bowl, combine the flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Mix well. Add the butter and use a fork or pastry blender to cut it into the flour mixture. The mixture should be crumbly with some large pieces. Try not to overmix. Set aside.
    ¾ cup all-purpose flour, 1 cup old-fashioned oats, ½ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon kosher salt, 10 tablespoons unsalted butter

For the Fruit Filling

  • In a large bowl, gently mix together blueberries, strawberries, granulated sugar, flour, cinnamon, lemon juice, and salt.
    3 cups fresh blueberries, 3 cups chopped fresh strawberries, ½ cup granulated sugar, ¼ cup all-purpose flour, ⅛ teaspoon kosher salt, 1 tablespoon freshly squeezed Lemon juice

Assembly

  • Pour the fruit mixture into the prepared baking dish and sprinkle the streusel mixture evenly over the top.
  • Bake 30-35 minutes, or until golden brown and bubbly around the edges.
  • Transfer to a cooling rack and cool 15-20 minutes before serving.

Notes

Yield: One 8-inch (2-quart) baking dish
Serves 6-8
  • Choose the right oats. Old-fashioned (or rolled) oats are the only kind of oats that work on top of fruit crisps like this one. The old-fashioned oats crisp up nicely and become golden and chewy in the oven. 
  • You can use fresh or frozen berries.
  • Place the baking dish on a sheet pan when baking. This way, if the filling spills over at all the cookie sheet will catch the mess and it won’t stick to the bottom of your oven! 
  • Serve with ice cream!
  • To reheat from frozen, thaw overnight in the refrigerator, then warm in a 350°F- 375°F oven for 20-25 minutes, or until heated through.
Storage: Store double berry crisp in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Calories: 395kcal | Carbohydrates: 63g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 81mg | Potassium: 205mg | Fiber: 4g | Sugar: 40g | Vitamin A: 475IU | Vitamin C: 38mg | Calcium: 38mg | Iron: 2mg