Strawberry Crisp Recipe with Oatmeal and Blackberries

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If you’re looking for an easy strawberry crisp recipe with oatmeal, this blackberry version makes a perfect summer dessert. Sweet strawberries and tart blackberries combine under a crisp topping for a simple, delicious dessert that’s great for using up leftover strawberries or frozen fruit from last season.

How to Make Strawberry Crisp with Oatmeal and Blackberries

This easy summer dessert comes together quickly with basic ingredients you likely already have in your pantry. The combination of fresh berries, a crunchy oat crumble, and a hint of cinnamon makes this a great choice for any time of year.

Ingredients

The ingredients for this strawberry crisp with oatmeal are simple. Even better, you can use either fresh or frozen fruit. If your family loves strawberry desserts, be sure to try my old-fashioned strawberry sheet cake recipe. So good!

• Filling:
  • 8 oz. frozen blackberries
  • 8 oz. frozen strawberries (or fresh juicy strawberries)
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • Squeeze of lemon juice
• 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

The amounts of blackberries and strawberries don’t have to be exactly one cup each. As long as you get a total of two cups of berries, that’s great.

I’ve also occasionally added a few blueberries and raspberries when I just didn’t have enough blackberries or strawberries for this recipe.

Directions

Make this easy strawberry crisp recipe in just a few simple steps. It’s a good choice when you need a last-minute summer dessert.

1. Preheat the oven to 350 degrees F. Grease a 9-inch pie dish or baking dish with butter or coconut oil.
2. Make the crisp topping. Mix the rolled oats, brown sugar, cinnamon, salt, and flour in a large bowl. Cut in the butter using a pastry cutter or your hands until the mixture resembles a crumbly oat texture. Set aside.
3. Prepare the fruit filling. Combine strawberries, blackberries, sugar, flour, and lemon juice in a medium bowl. Stir until the berries are evenly coated.
4. Assemble the crisp. Pour the strawberry mixture into the prepared baking dish and spread in an even layer. Sprinkle the oat crumble topping evenly over the top of the strawberries.
5. Bake. Place the pie dish on a baking sheet and bake for 35-40 minutes until the crisp topping is golden brown and the fruit mixture is bubbling.
6. Cool and serve. Let the crisp cool for at least 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream.

How to Turn Strawberry Crisp into Strawberry Blackberry Cobbler

If you prefer a cobbler-style dessert with a biscuit-like topping instead of an oat crisp, it’s easy to adapt this recipe. The strawberry filling remains the same, but the topping changes to a soft, cake-like layer that rises as it bakes.

Making crisps, crumbles, or cobblers is a tasty way to add fruits to your family’s weekly meal plan. And you can also make sweet potato or pumpkin crisp with canned pumpkin to get some veggies in there too.

Cobbler Topping Ingredients (Regular, Gluten-Free, and Dairy-Free Options)

Here’s what you’ll need to make a quick berry cobbler topping.

• 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

Love fruit cobblers? Take a look at this peach cobbler made with cookie crumbs. A great option for using leftover cookies.

Cobbler Instructions

For a gluten-free version: Use gluten-free flour or a mix of oat flour and almond flour. Make sure your baking powder is also gluten-free.

For a dairy-free version, replace dairy milk with almond, oat, or plant-based milk. Use coconut oil or vegan butter instead of regular butter.

1. Preheat the oven to 350 degrees F and prepare the fruit filling as described above.
2. Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
3. Add the milk, melted butter, and vanilla extract, and stir until just combined.
4. Pour the fruit mixture into a greased baking dish or cast-iron skillet.
5. Spoon the cobbler batter evenly over the top of the fruit.
6. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the topping comes out clean.
7. Cool slightly before serving. This version also pairs well with whipped cream or a scoop of vanilla ice cream.

Strawberry Crisp with Oatmeal FAQs

Do you have questions about making fruit crisps? Below are some of the most common questions people ask. Leave your question in the comments if you don’t see it here.

What’s the best type of oatmeal to use for berry crisps?

Rolled oats or quick oats work best for the crisp topping. Rolled oats give a chewier, more textured topping. Quick oats, on the other hand create a finer, softer crumble. Stay away from using instant oats, as they can become too mushy.

Is Strawberry and Blackberry Crisp the Same as Bumbleberry Crisp?

Not exactly. Bumbleberry crisp usually includes a mix of at least three or more types of berries, sometimes with apples or rhubarb.

This strawberry and blackberry crisp is similar but focuses on the flavors of sweet strawberries and tart blackberries. And by the way, if you like the combination of strawberry and rhubarb, I know you’ll love my strawberry rhubarb muffins.

Can I Make This with Frozen Berries?

Yes, you can make this with frozen berries. There’s no need to thaw them first—just toss them with sugar, flour, and lemon juice before baking. If using frozen fruit, the crisp may need an extra 5 minutes of baking time to ensure the filling thickens properly.

Can I Make This Crisp Gluten-Free?

Yes, you can easily make this strawberry crisp gluten-free by using oat flour or almond flour in place of the all-purpose flour. Be sure to use certified gluten-free oats as well.

How Do I Store Leftover Strawberry Crisp?

Store leftover strawberry crisp 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. Reheat in the oven to maintain the crispy topping.

Berry Crisps Make Great Use of Leftovers

This strawberry crisp recipe with oatmeal and blackberries is a delicious way to use up leftover strawberries, frozen fruit, or pantry staples. Serve it warm with a scoop of vanilla ice cream or enjoy it as a simple weekday dessert. Either way, this easy recipe highlights the best flavors of strawberry season. Just remember to store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

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