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Strawberry-Blueberry Crisp

This Strawberry Blueberry Crisp is perfect for a quick toss together dessert! A perfect way to use up wilted berries and kid approved! One of my favorite all time desserts!

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I am sure this has never happened to you, but occasionally, fruit in our house ripens faster than we can eat it.

This is generally, OK ALWAYS, my fault.

I’m a total fruit junkie.



And in general I buy fruit in mass.

For instance, I have been known to buy Strawberries, blueberries, blackberries, bananas, apples and grapes all at the EXACT same time.

And not just the small cartons you get at the grocery store, but the GIANT bags and cartons at warehouse store.



This is fine when you have enough people to eat it all.

But in general, it’s me and my two young children eating most of it.

It also wouldn’t be a problem if they were long term fruits.



However with berries at such great deals and my love of them all, they tend to ripen faster than I can consume.

So imagine the fateful day when I opened my fridge and saw sad {but not moldy} strawberries and blueberries which were past my preferred firmness.



They were a little too soft for me.

Despite their softness they were still perfectly edible.

So rather than throw them out or make some tasty muffins with them, as I usually do, I decided to make one of my favorite treats, a crisp.



I love crisp.

I actually prefer it over cobbler.

And what better way to welcome Spring and the flavors of Spring than with a Strawberry-Blueberry Crisp.



I love how you can literally toss anything into a pan, throw a scrumptious crisp topping on it and within 30 minutes have the most amazing dessert ever!

Feel free to substitute any fruits or even rhubarb into this dish for a treat everyone will love!

Yield: 6 servings

Strawberry-Blueberry Crisp

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 16 ounces of strawberries - fresh or wilted
  • 4.4 ounces of Blueberries - fresh or wilted
  • 1/4 cup white sugar
  • 4 Tablespoons cornstarch
  • 1 cup all-purpose flour
  • 1/2 cup old fashioned roll oats
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted (1 stick)


Preheat oven to 350*F
Spray an 9x9 inch square pan with non-stick cooking spray.
Hull Strawberries & cut in half or quarter.
In a small bowl toss strawberries, blueberries, 1/4 cup sugar & cornstarch together..
Place berries into prepared pan.
In a separate bowl, mix flour, oats, 1/3 cup white sugar, brown sugar, cinnamon and salt.
Add melted butter and mix well.
Pour oatmeal mixture on top of berries.
Bake for 35 minutes or until topping is golden and berries are bubbly.


I've not tried this with frozen fruits. If you do, please leave a comment and let me know how it turns out!



Originally Posted; April 16, 2015

Photos and Post Updated: December 6, 2017

12 thoughts on “Strawberry-Blueberry Crisp

  1. Quite sure there is a mistake in this recipe! I don’t think there should have been 1 cup of melted butter. Should it have been 1/2 cup. Not at all happy with how this came out.

    • GAIL!! GAH!!! You are 100% correct, there certainly was something wrong with the butter proportion. The recipe should read 1/2 cup butter or 1 stick! NOT 1 CUP of butter – GAG! OH I’m so sorry! Clearly it was late at night or I got distracted with my kids! I can only imagine the unappetizing “crisp” topping with that much butter! I hope at least the insides were delicious enough to try again with the correct topping! Thank you so much for pointing this out! It’s the kindness of readers like you who help us recognize when something is amiss with a recipe!

    • Thank you so much Melissa for letting me know it turned out great with frozen fruit!! Love hearing that and so will others! I’m so glad to hear that your kids loved it too! I hope you’ll try a few of our other recipes too! Thank you so much for your comment!

  2. Love the flavors but this recipe is missing a vital ingredient: Cornstarch! Followed the recipe to a ‘T’…. Didn’t even think about why there was no cornstarch in with the fruit until a nagging thought AFTER it was put together … Hoped I was wrong while it was baking…. But sadly ended up with fruit SOUP crisp…. . 🙁 Toss 2 tablespoons of cornstarch with the fruit and sugar before putting it in the pan and save yourself the heartbreak. Next time….?

    • Oh man! You are 100% correct. The problem with recipes you make all the time is that it’s really hard to write down the recipe and generally forget something! GAH! I literally have this recipe memorized WITH cornstarch! It also doesn’t help when I’m feeling rushed and do a post at midnight. 🙂 Thank you so much for pointing this out! Love my readers!

  3. Great recipe! Tried it tonight and loved it. Easy to make and yummy! I used 1/2 cup sugar total and liked the flavor. Will double the amount of fruit next time. It’s too much topping and not enough fruit in the mouth.

    • Thank you for your comment! The topping can be a bit much for some. As for me I LOVE the topping. LOL. If you have any leftover, it makes a great breakfast! It’s oatmeal and fruit, which are both breakfast approve items (wink, wink!)!

  4. In your recipes you wrote down 4 tablespoons of corn starch but only used 2 tablespoons in the recipe was that a mistake as well. Also could you substitute the cornstarch for Tapioca for thickening, just want to know thanks Cindy

    • Cindy, at least we know one person who’s paying attention! Gold star! Sheesh I can’t believe I did that! Well, we’re all human! You want the 4 Tablespoons of cornstarch! Great question!

  5. This was amazing!! I doubled the recipe to make a 9×13 pan. Yes, it was a lot of crisp, but my family loves the crisp. Thanks for helping me use these strawberries and blueberries.

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