Ingredients

Scale

¾ cup (93g) all purpose flour
¾ cup (64g) quick cook oats
¾ cup (150g) packed brown sugar
1 teaspoon cinnamon
6 tablespoons (78g) cold unsalted butter, diced
¼ teaspoon salt
1 pound strawberries, hulled and sliced
2 cups blueberries, frozen or fresh
½ cup (50g) granulated sugar
1 tablespoon lemon juice
3 tablespoons (24g) cornstarch

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Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine the all-purpose flour, packed brown sugar, quick cook oats, cinnamon, and salt to make the crumble. Cut in the cold, diced butter using a pastry cutter or your hands until the mixture resembles small crumbs. Set it aside.
In another large bowl, gently toss together the hulled and sliced strawberries and blueberries with granulated sugar, lemon juice, and cornstarch. Spread the berry mixture evenly in the bottom of an 8-inch square pan.
Carefully pour the crumble mixture over the berry layer and gently press it down to compact it slightly.
Bake the crisp in the preheated oven for 30 to 33 minutes, until the crust is golden brown and the topping appears crunchy. Allow it to cool slightly before serving to let the filling gel.

Notes

Serve warm or at room temperature with whipped cream or ice cream for a delightful treat.
If using frozen berries, there’s no need to thaw; just use them straight from the freezer.
For a touch of extra flavor, consider adding a splash of vanilla extract to the berry mixture.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.