Berry Crisp with Oatmeal Cookie Crumble

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. 

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! 

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.