A quick and easy dessert that is uses the fresh berries of the summer. This strawberry and blueberry crisp is topped with a macadamia nut crisp this crisp begs for a huge scoop of ice cream.
One of the best parts of a crisp is how little effort it takes. Just chuck all of the crisp toppings in food processor and you are 75% done with the recipe. They taste great and are easy to make. This one is no exception and makes great use of the fresh summer berries. Made with fresh or frozen berries this will be a perfect ending to a nice meal and don’t forget the huge scoop of ice cream.
In this recipe
Simplicity is the name of the game with this recipe. Made with ingredients that are already in your kitchen makes this is a great go to recipe for the summer.
Berries: you will want to use a total of 2 pounds of berries. They can be fresh or frozen however you will need to cook the crisp longer than listed below as the berries will need to be defrosted while cooking.
Cornstarch: this is the thickening agent for the filling.
Macadamia nuts: will provide a nice crunch as well additional buttery notes. Feel free to use other nuts such as pecans, walnuts, almonds, or Brazil nuts
Crisp, cobbler, and pie oh my!
While the premise of each of these desserts is quite similar they all go about it in different ways. Pies take the most effort and time to make from scratch. For it to be considered a pie there needs to be a pastry crust on the bottom. It is fine if there isn’t one on the top. A cobbler will have a cake or biscuit like topping that sits on top of the filling. A crisp will have a dry topping normally consisting of flour, oats and nuts with butter and sugar. A crisp is normally cooked for a shorter time leaving some fruits still crispy once cooked.
Fresh vs frozen
You can use both fresh or frozen berries for this recipe. However make sure you use one type or the other. This will make sure everything cooks at the same speed and some of the fruit doesn’t dissolve before the rest is cooked. If you are using frozen berries you don’t need to thaw them first. Go ahead and sprinkle on the topping and then bake. If you are using blackberries or raspberries then you might want an additional 1/2 tablespoon of cornstarch.
Making a strawberry and blueberry crisp
One of the great things about this recipe is that you are going to put most of the ingredients in a food processor. You want to make sure that you just pulse the blades, especially if you have a powerful processor. If you blend for too long the crisp will turn into a powder and you will miss out on the great texture of the topping. Bake until the topping is a golden brown, and since this is made with berries the filling should be completely cooked.
Looking for other fruit crisp recipes?
Strawberry and Blueberry Crisp
- Mixing Bowl
- Food processor or blender
- 2 quart baking dish
- ½ cup granulated sugar
- ⅓ cup oats
- ⅓ cup flour
- ¼ cup macadamia nuts
- 3 tablespoons butter unsalted
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 pound strawberries sliced, fresh or frozen,
- 1 pound blueberries stems removed, fresh or frozen
- ⅓ cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- Preheat oven to 375°F, 190°C, or gas mark 5.
Making the filling
- In a mixing bowl combine the strawberries, blueberries, granulated sugar, lemon zest, salt, and cornstarch. Gently mix together.
Making the crisp topping
- In a food processor pulse the flour, sugar, cinnamon, butter, macadamia nuts, and oats. Pulse until the mixture resembles coarse meal.
Making the crisp
- Pour the berry mixture into the baking dish and sprinkle the crisp topping evenly on the top. Place in the oven.
- Bake for 30 minutes or until the top has reached a nice golden brown. Top with a scoop of ice cream.