Black & Blue Berry Crisp

Combining Black and Blueberries topped with a crispy cinnamon oat pecan streusel makes for one easy and delicious anytime dessert!

For me, summer is all about stone fruit – they are juicy, super sweet, and almost quench your thirst.

But once fall hits, I’m all about berries. Give me blackberries, raspberries, or blueberries, and I’ll be your BFF!     

Berries for Days

I love juicy, rounded berries, gorgeous colors, and flavors that are sweet and tart. There are no pits or stones to worry about, though there could be seeds. However, I love those little nuggets of crunch!

Strawberries, raspberries, blueberries, blackberries…the list continues. Do you have a favorite?

Fruit Filling

• Fresh Blueberries and Blackberries
• Sugar
• Cinnamon
• Lemon Juice
• Cornstarch – This will help thicken the fruit liquids as it cooks

Streusel Topping

• Old Fashioned Oats
• Brown Sugar
• Flour
• Cinnamon
• Salt
• Toasted Chopped Pecans: See the substitutions below if you want nut-free
• Butter

How to Make Berry Crisp Filling

1. Place the fruit in a large bowl with the lemon juice and stir.
2. Whisk together the sugar, cinnamon, and cornstarch in a large bowl.

3. Add the sugar mixture to the fruit and stir, coating all the pieces. Set aside.

How to Make Cinnamon Oat Streusel

1. Mix the oats, sugar, cinnamon, flour, salt, and pecans in a large bowl.
2. Stir it and add in the softened butter.

3. Work the butter into the mixture using the back of a fork or your fingers. What you’re looking for is to coat the pieces with butter and have them in clump form.

Once you have crumbles and chunks, it’s time to assemble

Once the streusel is at this stage, you can put it in an airtight container and refrigerate it for up to 3 days.

How to Assemble a Fruit Crisp

This recipe makes enough to fit beautifully in my FAVORITE 9×13″ baker or two 3-quart round bakers.

1. Add your fruit mixture to your baking dish(es), and, using a spatula, scrape out the bowl, making sure to put all the juice/sauce at the bottom of the bowl onto the fruit in the baking dish.
2. Add the streusel on top and gently press down.

3. If yours is piled high and you think it may ooze over when baking, put the dish on a rimmed baking pan before popping it in the oven.

Fruit Crisp Baking Times

The size of your cut pieces will dictate how long this has to bake. Since my cuts are about 1″ or so, my dishes took about 40 minutes.

When it’s done, place the dish on a cooling rack for at least 20 minutes to let the fruit and liquids set.

Trust me, it’ll still be uber hot to serve. I let it rest for 30 minutes or while we’re eating our meal before serving.

What to Pair with Baked Fruit Crisps

These are totally optional, but I say go for it!

• Ice Cream – vanilla bean, cinnamon, or cinnamon ice cream
• Whipped Cream or Whipped Topping
• Confectioners’ (Powdered) Sugar

Storing & Reheating Fruit Crisp Instructions

Once the crisp is completely cool, cover the dish with plastic wrap and place it in the fridge.  It will last about a week.

1. To heat it back up, preheat the oven to 350F.
2. Transfer the mixture to an oven-safe serving dish and reheat for 15 minutes or just long enough to warm through.

I don’t recommend the microwave as it can make the streusel gummy.

Berry Fruit Crisp Recipe Substitutions

• Fruit – strawberries, raspberries, currants, or any combination of all the berries
• Nuts – walnuts, macadamia nuts, or almonds
• Nut-Free – If you have a nut allergy, omit the nuts and increase the flour to 1 3/4 cups

    

Love Fruit Recipes? Check Out These Recipes!

• Simple Sweet Honeycomb Ricotta & Fresh Fruits Dessert Crostini
• Blueberry Muffin Bread with a Sugar Crumb
• Streusel Crumb Smoked Apples with Maple Pecans and Bourbon
• Strawberry Black Pepper Balsamic Jam
• White Chocolate Cheesecake Frosted Berry Cookie Pizza
• Nectarine Crisp with Cinnamon Oat Pecan Streusel

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