This delicious and easy Strawberry Raspberry Crisp is the perfect warm, fruity dessert for any occasion. With a buttery, crunchy oat topping and a juicy berry filling, it’s a simple treat made with pantry staples. Serve it hot with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort dessert!
Recipe Ingredients:
Berry Mixture:
- 2 1/2 cups raspberries and sliced strawberries
- 1/3 cup granulated sugar
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
Crisp:
- 1 1/2 sticks (12 tablespoons) salted butter, cut into small pieces, plus more for greasing the baking dish
- 2 cups all-purpose flour
- 2/3 cup oats
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pecans
- Dash of kosher salt
Whipped Cream:
- 1 cup heavy cream
- 1 teaspoon granulated sugar
How To Make Strawberry Raspberry Crisp?
- Preheat the oven: Set your oven to 180°C / 350°F.
- Prepare the berry mixture: In a medium bowl, combine raspberries, strawberries, granulated sugar, cornstarch, and vanilla extract. Stir well and set aside.
- Make the crisp topping: Butter an 8-inch (20cm) square baking dish. In a large bowl (or food processor), mix the butter pieces, flour, oats, granulated sugar, brown sugar, pecans, and salt. Use a pastry cutter (or pulse in the food processor) until the mixture forms coarse crumbs.
- Assemble the crisp: Press half of the crisp mixture into the prepared baking dish. Evenly spread the berry mixture on top, then sprinkle the remaining crisp mixture over the berries.
- Bake the crisp: Place in the oven and bake for about 45 minutes, or until the topping turns golden brown. Remove from the oven and let it sit for 10 minutes before serving.
- Make the whipped cream: In a mixing bowl, add heavy cream and granulated sugar. Whip until soft peaks form.
- Serve and enjoy: Scoop out the crisp and top it with a dollop of freshly whipped cream. Serve warm for the best flavor.
Recipe Tips:
- Use Cold Butter for a Crunchy Topping : Cold butter helps create a crispy, crumbly topping. If the butter is too soft, the crisp may turn soggy instead of crunchy.
- Toss Berries Gently to Avoid Crushing : Stir the berries carefully when mixing with sugar and cornstarch. Overmixing can break them down too much, making the filling too watery.
- Let It Rest Before Serving : After baking, let the crisp sit for at least 10 minutes. This allows the filling to thicken and prevents it from being too runny when scooped.
- Bake Until Golden Brown, Not Just Until Done: The topping should be deep golden brown for the best crunch and flavor. If it’s too pale, bake for a few extra minutes.
- Adjust Sweetness Based on Your Berries : If your berries are very sweet, reduce the sugar slightly. If they are tart, add a bit more to balance the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Strawberry Raspberry Crisp cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Once cooled, wrap the crisp well in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Set the air fryer to 160°C / 320°F. Place the crisp in an air fryer-safe dish and heat for 5-7 minutes until warm and slightly crispy on top.
Nutrition Facts
- Calories: 337.5
- Total Fat: 22.65g
- Saturated Fat: 11.47g
- Cholesterol: 45.75mg
- Sodium: 135mg
- Potassium: 4.5mg
- Total Carbohydrate: 22.65g
- Dietary Fiber: 0.15g
- Sugars: 0.15g
- Protein: 0.15g
Check out More Recipes:
Strawberry Raspberry Crisp
Description
This delicious and easy Strawberry Raspberry Crisp is the perfect warm, fruity dessert for any occasion. With a buttery, crunchy oat topping and a juicy berry filling, it’s a simple treat made with pantry staples. Serve it hot with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort dessert!
Ingredients
Berry Mixture:
Crisp:
Whipped Cream:
Instructions
- Preheat the oven: Set your oven to 180°C / 350°F.
- Prepare the berry mixture: In a medium bowl, combine raspberries, strawberries, granulated sugar, cornstarch, and vanilla extract. Stir well and set aside.
- Make the crisp topping: Butter an 8-inch (20cm) square baking dish. In a large bowl (or food processor), mix the butter pieces, flour, oats, granulated sugar, brown sugar, pecans, and salt. Use a pastry cutter (or pulse in the food processor) until the mixture forms coarse crumbs.
- Assemble the crisp: Press half of the crisp mixture into the prepared baking dish. Evenly spread the berry mixture on top, then sprinkle the remaining crisp mixture over the berries.
- Bake the crisp: Place in the oven and bake for about 45 minutes, or until the topping turns golden brown. Remove from the oven and let it sit for 10 minutes before serving.
- Make the whipped cream: In a mixing bowl, add heavy cream and granulated sugar. Whip until soft peaks form.
- Serve and enjoy: Scoop out the crisp and top it with a dollop of freshly whipped cream. Serve warm for the best flavor.
Notes
- Use Cold Butter for a Crunchy Topping : Cold butter helps create a crispy, crumbly topping. If the butter is too soft, the crisp may turn soggy instead of crunchy.
- Toss Berries Gently to Avoid Crushing : Stir the berries carefully when mixing with sugar and cornstarch. Overmixing can break them down too much, making the filling too watery.
- Let It Rest Before Serving : After baking, let the crisp sit for at least 10 minutes. This allows the filling to thicken and prevents it from being too runny when scooped.
- Bake Until Golden Brown, Not Just Until Done: The topping should be deep golden brown for the best crunch and flavor. If it’s too pale, bake for a few extra minutes.
- Adjust Sweetness Based on Your Berries : If your berries are very sweet, reduce the sugar slightly. If they are tart, add a bit more to balance the flavors.
Strawberry Raspberry Crisp