Strawberry Blueberry Crisp
This berry crisp is the perfect patriotic dessert with red white and blue!! Topped with a crispy oatmeal topping, it's a crowd pleaser for those with dietary restrictions to enjoy at a cookout or BBQ.
Servings: 6 people
Ingredients
- 2 cups fresh blueberries
- 2 cups fresh strawberries
- 1 ½ tablespoons cornstarch
- 1 teaspoons vanilla extract
- 1 ½ cups rolled oats
- 1/4 cup honey or brown sugar
- 1/4 cup toasted, unsalted sunflower seeds, pepitas, or a mix
- 1/4 teaspoon kosher salt
- 1/4 cup melted butter, coconut oil, or vegan pressed oil
- 1 pint vanilla ice cream
Instructions
- Wash the berries and preheat the oven to 350° F. Slice the green tops off the strawberries and cut into small, bite-sized pieces. Lightly butter or oil the inside of a 13x9inch baking dish and place the berries inside. Toss with cornstarch and vanilla.
- In a separate bowl, mix together oats, honey, seeds, salt, and oil or butter till well combined. Place the oat mixture evenly on top of the berries. Bake uncovered at 350°F for 40-50 minutes, or until golden brown on the top and bubbling on the sides.
- Allow to cool, uncovered, for at least 5 minutes before serving. Serve warm, topped with ice cream.
Notes
- Cornstarch can be substituted for all purpose flour in a pinch.
- Cooking times may vary so check your crisp around 40 minutes so the top doesn't get overcooked.
- For dairy free, I recommend your favorite coconut ice cream or Oatly.
- It's important to not use too small of a baking dish, otherwise the oat crisp to berry ratio will be skewed and the oat topping won't crisp up as much.
Nutrition
Calories: 447kcal | Carbohydrates: 58g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 163mg | Potassium: 386mg | Fiber: 5g | Sugar: 36g | Vitamin A: 367IU | Vitamin C: 34mg | Calcium: 127mg | Iron: 2mg
