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A combination of Black and Blueberries topped with a crispy cinnamon oat pecan streusel makes for one easy and delicious anytime dessert!
Summer is all about stone fruit for me – 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 absolutely love berries. Juicy, rounded, gorgeous colors and flavors of both sweet or tart.
No pits or stones you have to worry about though there could be seeds however I love those little nuggets of crunch!
Strawberries, raspberries, blueberries, blackberries…the list goes on and on. Do you have a favorite?
Gather The Ingredients
The ingredient list is pretty basic as all but the fruits are standard pantry and fridge ingredients. The fruit is seasonal so you can adjust per the season.
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
Butter
See the substitutions below if you want nut-free
Make The Filling
Place the fruit in a large bowl with the lemon juice and stir.
In a large bowl, whisk together the sugar, cinnamon, and cornstarch.
Add the sugar mixture to the fruit and stir, coating all pieces. Set aside.
Make The Streusel
In a large bowl, the oats, sugar, cinnamon, flour, salt, and pecans.
Give it a stir and add in the softened butter.
Using the back of a fork or your fingers, work the butter into the mixture
What you’re looking for is to coat the pieces with the butter and to have clumps form.
Once you have crumbles and chunks, it’s time to assemble
Chef’s Tip for Make-ahead Streusel
Once the streusel is at this stage you can put it in an air-tight container and place it in the fridge for up to 3 days.
Let’s Assemble This Crisp
This recipe makes enough for to fit beautifully in my FAVORITE 9×13″ baker or in two 3-quart round bakers.
To your baking dish(es), add your fruit mixture and, using a spatula, scrape out the bowl making sure you put all the juice/sauce at the bottom of the bowl onto the fruit in the baking dish.
Add the streusel on top and gently press down.
If yours is piled super high and you think it may ooze over when baking, put the dish on a rimmed baking pan before popping it in the oven.
Baking Times
Depending on how small or large you cut your pieces will dictate how long this has to bake. Since my cuts are about 1″ or so, my dishes took about 40 minutes.
How to tell when it’s done
The streusel is golden brown and crisp
The fruit will be bubbling around the edges
Using a thin blade, the fruit will pierce easily
When it’s done, you want to 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 personally let it rest 30 minutes or while we’re eating our meal before serving.
Serving Suggestions
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 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.
While completely optional as this ROCKS cold, you can reheat it.
Preheat the oven to 350F.
Transfer the mixture to an oven-safe serving dish and reheat for 15 minutes or just enough to warm through.
I personally don’t recommend the microwave as it can make the streusel gummy
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 simply omit the nuts and increase the flour to 1 3/4 cups
In a large bowl add all of the streusel ingredients EXCEPT the butter and mix to combine. Add in the very soft butter and with either clean hands or a fork, press the butter into the oat mixture until it forms clumps and coated crumbs; set aside. *This can be made 1 day in advance. Simply make, place in an air-tight container, and refrigerate for up to 3 days.
Make the Fruit Filling
In a small bowl, whisk together the sugar, cornstarch, and cinnamon. In a large bowl add the berries and lemon juice. Gently stir to combine. Add the sugar mixture to the fruit and stir to coat all of the pieces. Set aside while the oven preheats.
Assemble & Bake
Preheat the oven to 350F. In two 3-quart baking dishes or one 9×13″ (13×9″) baking dish, add the fruit mixture and all of the liquid from the bowl.
Next, add the streusel mixture to the fruit and press down slightly.
Place the dish on a rimmed baking sheet and put it in the oven. Bake for 30-45 minutes or until the fruit pierces easily with the tip of a thin blade and the streusel is golden brown.
Remove from the oven and place the pan on a wire rack. Allow to cool for at least 20-25 minutes before serving.
Store the leftovers in the pan, covered and in the fridge for up to a week.
35938 g67.1 mg16.6 g53 g3.1 g25.4 mg
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I love fruit crisps and especially ones with any kind of berries so this is right up my alley! Yum
This is perfect for autumn, so comforting, easy and delicious crisp that you don’t mind having it twice on a same day. Beautiful photography too.
★★★★★