Delightful Strawberry Crisp with Oatmeal and Blackberries
If you’re in search of a simple yet satisfying dessert, this Strawberry Crisp with Oatmeal and Blackberries is the answer! With its harmonious blend of juicy fruits topped with a crunchy oat mixture, it’s perfect for celebrating summer or making use of leftover berries.
How to Make Strawberry Crisp with Oatmeal and Blackberries
This delicious dessert can be made in no time using ingredients you probably already have at home. Combining the sweetness of strawberries and the tartness of blackberries with a crispy topping creates a delightful treat for any occasion!
Ingredients
For the Fruit Filling:
- 8 oz. frozen blackberries
- 8 oz. frozen strawberries (or fresh strawberries)
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- A squeeze of lemon juice
For the Crisp Topping:
- 1 cup rolled oats (or quick oats)
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour or oat flour
- 6 tablespoons cold butter or melted butter
Tip: Aim for a total of 2 cups of berries; you can mix in blueberries or raspberries if needed!
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with butter or coconut oil. - Prepare the Crisp Topping
- In a large bowl, mix together the rolled oats, brown sugar, cinnamon, salt, and flour.
- Cut in the butter with a pastry cutter or your hands until the mixture resembles a crumbly texture. Set aside.
- Make the Fruit Filling
- In a medium bowl, combine the strawberries, blackberries, sugar, flour, and lemon juice.
- Stir until the berries are well coated.
- Assemble the Crisp
- Pour the fruit mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the oat crumble topping generously over the fruit layer.
- Bake
- Place the dish on a baking sheet and bake for 35-40 minutes, or until the oat topping is golden brown and the fruit is bubbling.
- Cool and Serve
- Allow the crisp to cool for at least 10 minutes before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Transforming Strawberry Crisp into a Cobbler
If you’re in the mood for a softer, biscuit-style dessert, you can easily transform this recipe into a strawberry blackberry cobbler. The filling remains the same, but you can substitute the topping with a cake-like batter for a delightful twist.
Cobbler Topping Ingredients
- 1 cup all-purpose flour (or gluten-free flour)
- 1/4 cup cane sugar or coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup melted butter or coconut oil
- 1/2 teaspoon vanilla extract
Cobbler Instructions
- Preheat the oven and prepare the fruit filling as above.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, melted butter, and vanilla, stirring until combined.
- Pour the fruit mixture into a greased baking dish, and spoon the cobbler batter over the top.
- Bake for 35-45 minutes until golden brown.
FAQ: Strawberry Crisp with Oatmeal
What type of oats is best for this recipe?
Use rolled oats for a chewy texture, or quick oats for a finer crumble. Avoid instant oats as they can become mushy.
Can I use frozen berries?
Yes! No need to thaw; just mix them with sugar and other ingredients. If using frozen fruit, you may need to add an extra 5 minutes of baking time.
How should I store leftovers?
Store in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze for up to three months.
Conclusion
This Strawberry Crisp with Oatmeal and Blackberries is not only an excellent way to use leftover fruit but also a crowd-pleaser dessert you can whip up in no time. Serve it warm for a satisfying treat that highlights the joy of summer flavors. Enjoy!