Joy the Baker

Strawberry Raspberry Crisp

by 61 Comments

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My summer love language is pink and fruity.  All I want to do this weekend is put Van Morrison in my headphones, tool down the bike path at the beach, people-watch, seagull-watch, and express my affections in strawberries and raspberries.

 Good, right?  What more do we really need?  (If your answer to that rhetorical question was: CRISP OAT TOPPING!!!… then you’ve totally come to the right place.)

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We don’t even need a bowl for our mellow summer baking.  This crisp topping can come together on a clean counter or a plain ol’ baking sheet.

Pile together flour, oats, sugar, and spice and work in cold butter and walnuts.

This is totally relaxed summer baking.  Embrace it!

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Flour, sugar, oats and spice.  Gather it all with your fingers.  It’s totally cool.

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Quickly break cold butter into the dry ingredients.  It’s like we’re making pie crust but much more mellow and spiced.

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Gather in the walnuts and we’re all the way in the game!

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Combine fresh raspberries and big strawberry bites.  Add a big dose of crumble.  We’re going to stir it together.

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We’re adding flavor and coating the fruit in a bit of flour and oats.  The fruit juices will bake and thicken beautifully.

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The rest of the crisp topping is piled atop the fruit.

It’s a lot of topping.  It’s serious.

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Baked and golden.  The more golden the crust, the more crisp the bites.  Yes!

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This crisp is elegant in its comfort and simplicity.  The raspberries bake down into a jammy consistency and the strawberries become slight and tender, but still hold their shape.  The amount of oat topping rivals the amount of fruit, making this crisp extra toothsome, extra crunchy, extra delicious.

Breakfast?  Yes.  Afternoon snack?  Sure?  Dinner?  You know I’ve done it.

This is an anytime, summertime crisp.  Do it up!

Strawberry Raspberry Crumble

makes 1 8×8-inch pan

Print this Recipe!

1 pound fresh strawberries, hulled and quartered

2 cups fresh raspberries (if using frozen, just thaw and drain)

1 cup all-purpose flour

1 cup packed brown sugar

3/4 cup old fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

Pinch of salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

1/2 cup coarsely chopped walnuts (optional)

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced strawberries and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.  This took me about 4 minutes.  Toss in the walnuts (if using).

Toss a generous handful (about 1 cup) of crumble topping into the strawberry and raspberry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.

Reader Interactions

Comments

  1. Elizabeth Pearce

    Got a last minute dinner invitation with a request to bring a dessert and really wanted to make something and not just pick one up at the store. Low and behold we had all the ingredients on hand (thanks enormous bag of frozen berries from Costco!) including the ice cream. The whole thing came together in less than 10 min. Walked to our friends’ house with the unbaked dish and it bubbles away as we ate dinner. It was a hit all around. Thanks for adding this reliable and easy workhorse to my repertoire!

    Reply

  5. Lauren

    This is so perfect! We have a strawberry patch, and a nice row of raspberry canes in our backyard. Now I have something new to do with them.

    Thanks so much, Joy!

    ~www.clickclackclunk.com~

    Reply

  7. Anne

    Made this as an after dinner treat for my parents, they loved it! It was so quick and easy as well, and tasted sooo good. I love the slightly sourness of the berries with the crunchy sweet crumble

    Reply

  8. Mary R

    You have now made me want two things: to listen to brown eyed girl (since I am one lol) and to make this crisp! I <3 crisps and the way that they make the entire house smell.

    I love making apple crisps in the fall and adding butterscotch or white chocolate chips to the top of the crisp towards the end because I just have to gild the lily sometimes!

    Reply

  25. Jenn

    I’m going to make this with homemade vanilla ice cream for my book group!

    Our older son is named Van- some my favorites albums are Astral Weeks, Veedon Fleece, and most of Moondance.

    Reply

  27. Courtney

    Hi Joy!

    I made a crumble this past day also! I was just sitting here and eating some of it and thought to myself, “wouldn’t it be delicious if you could make a cookie out of this crumble topping?”

    If I was going to pose that question to anyone and ever have any hope of it becoming a reality in my life, it would be you! So what do you think??

    Reply

  30. lila

    This is such a wonderful dessert. I would love it with ice-cream. I have a burning question: how do you manage not to be 200lbs? I think that if I baked that much, I would eat so much. I love your recipes!!

    Reply

  35. Catherine

    I made a nectarine and strawberry crisp and a raspberry and nectarine crisp last week. Fantastic with cream or ice cream.

    Crisps ahoy!

    Reply

  37. Robin

    This looks delicious! Do you have any suggestions for an oat replacement? I’m allergic :( I was thinking of using something like Bobs Red Mill buckwheat hot cereal (when cooked with water it becomes a similar consistency as oatmeal. I just don’t know if the texture will be right for a crumble topping). Thanks!

    Reply

  38. Monique Bartley

    NOM NOM NOM! If I made this I wouldn’t even serve it on a plate. I’d take the entire pan and a big serving spoon and sit in front of the TV shooing away any hands that came near me.

    Reply

  41. Steena

    Oh man, I was desperate for a crisp today. So, I made a peach crisp but I wish now that I had waited to see this post. My crisp definitely does NOT have the proper fruit to oaty topping ratio. Is it possible to make an extra batch of topping separately and add it on? Maybe on a cookie sheet?

    Reply

  47. Averie @ Averie Cooks

    Joy this is so perfect. Great fruit, butter, oats, brown sugar – summer in a pan with some lovely crumbly bits! And I love that your pan is well-used and broken in. I bet one or two desserts have been made in it…love that :)

    Reply

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