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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!
TKW Family Love
I made this today. I had blueberries and blackberries in the freezer I wanted to use up. After thawing them, I drained juice and then followed recipe exactly as written. Turned out great and tasted really good.
Chris Hogan
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?
Black & Blue Berry 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
Toasted Chopped Pecans: See the substitutions below if you want nut-free
Butter
TKW Family Love
This was amazing! I say was as we devoured it in under 10 minutes. This was so easy to make and so full of flavor. That streusel was amazing! Making again tonight for sure!
Carter
How to Make Berry Crisp Filling
Place the fruit in a large bowl with the lemon juice and stir.
Whisk together the sugar, cinnamon, and cornstarch in a large bowl.
Add the sugar mixture to the fruit and stir, coating all the pieces. Set aside.
How to Make Cinnamon Oat Streusel
Mix the oats, sugar, cinnamon, flour, salt, and pecans in a large bowl.
Stir it and add in the softened butter.
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
Chef’s Tip for Make-Ahead Streusel
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
TKW Family Love
The pecan streusel for this black and blue berry crisp recipe is fantastic! Such an easy recipe too!
Leslie
This recipe makes enough to fit beautifully in my FAVORITE 9×13″ baker or two 3-quart round bakers.
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.
Add the streusel on top and gently press down.
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.
How to Tell When A Fruit Crisp is 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, 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.
To heat it back up, preheat the oven to 350F.
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
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.
I love this dessert, especially with a good dollop of vanilla bean icecream. I can just imagine the rich juiciness of the berries and with that golden crispy streusal! I am with you on using the microwave. Better to warm it in an oven! So yummy!
There are desserts and then there are fruit desserts. Those are my favorite. I simply love the rustic treats with just a bit of ice cream on top – when you take it out of the oven. I did just that with this recipe and it is going to be a family standard.
You are like me! I love adding nuts to my fruit crisp toppings. It just makes the dessert extra special. Great combination of berries too, I do miss having a blackberry tree to feast off of.
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