Joy the Baker Berry Fruit Crisp Recipe

I have been making this Joy the Baker Berry Fruit Crisp Recipe since it arrived in my inbox from my girl, Joy the Baker. It NEVER gets old. Years later & it’s still a hit every time.

This Joy the Baker Berry Fruit Crisp Recipe is perfect for parties, perfect for sleepovers, perfect for a midnight snack, perfect for breakfast- did I mention it’s perfect?

Perhaps the best thing about this crisp is that it is so incredibly easy. Seriously, it’s butter, flour, brown sugar, oats, some spices & that’s it.

If you’re a berry lover like us, this is best with fresh berries. Anytime we pick fresh berries, this crisp gets made. If you’re not Really Into fruit crisps, then use your berries to make this wonderful & surprisingly easy, Berry Blitz Torte.

Joy uses strawberries & raspberries in this recipe, but I usually make it with raspberries, blueberries & our favorite, blackberries. Honestly, it gets made with whatever berries we’ve got at that time. I also usually double the recipe because the first 8×8′ pan is gone in a flash.

The best time to eat this crisp is when it’s hot & fresh out of the oven. If you have leftovers then it’s just as good reheated the next day. I almost never make it with the walnuts because my kids are not Really Into nuts. With that said, I bet it’s Really good with walnuts or pecans.

Please, make this! It’s simple, tasty & I bet it will become a staple in your house.

Let’s Get Baking

Flour, butter, oats, brown sugar, a pinch of salt & some spices- Let’s do it!

The cheapest therapy out there. Mix, pound, pinch & squeeze & it should look something like this. See those larger chunks of butter? They’re all good, my friend.

Fresh berries are the way to go here. You may get away with using frozen berries, but drain them Really well. Otherwise, you might wind up with a drowned streusel.

Take about a cup of the streusel & mix it in with the berries just to cover them. Stick this baby in the oven & get ready.

Dig in & enjoy!

This Joy the Baker Berry Fruit Crisp Recipe will save Really well in the fridge. I love to re-heat it as breakfast. I mean, it’s got oatmeal, right?

Joy the Baker Berry Fruit Crisp Recipe found here

Strawberry Raspberry Crumble

makes 1 8×8-inch pan

1 pound fresh strawberries, hulled and quartered

2 cups fresh raspberries (if using frozen, just thaw and drain)

1 cup all-purpose flour

1 cup packed brown sugar

3/4 cup old fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

Pinch of salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

1/2 cup coarsely chopped walnuts (optional)

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced strawberries and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.  This took me about 4 minutes.  Toss in the walnuts (if using).

Toss a generous handful (about 1 cup) of crumble topping into the strawberry and raspberry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.

Recipe source: Joy the Baker

About the Baker: Joy Wilson

I’m Joy. I’m a self-taught baker, turned professional baker, turned food photographer and cookbook author.

I grew up in the kitchen in between my father, who makes a mean Sweet Potato Pie, and my mother, who makes a really weird purple hot dog casserole… don’t ask. Between my kitchen loving-parents, the clinking cake pans, and the flying flour, it became clear that baking is in my blood.

I moved from California to New Orleans, Louisiana in 2014… deep in the French Quarter, inspired by the people, the culture, and the beignets. That’s where I do a majority of my living, working, eating, cocktailing and related horsing around.

Contact me at: joy@joythebaker.com. I try very hard to respond to each email I receive. Please forgive me if, for some reason, I am unable to get back to you. I like you… I just need more hours in the day.

You can also subscribe to my newsletter to stay up to date on all things JTB

Joy the Baker Berry Fruit Crisp Recipe