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Berry Granola Crisp

Blueberry and Strawberry Granola Streusel Crisp

Incredibly easy to make and even easier to eat.
5 from 1 vote


For the Berry Filling:

  • 1 pound fresh strawberries (fresh or frozen) washed, stems removed, cut into quarters
  • 1-1/2 cups fresh blueberries (fresh or frozen) rinsed and stems removed
  • 1/4 cup granulated sugar
  • 1 lime
  • 2 dashes coarse salt or sea salt

For the Streusel Topping:

  • 1 cup granola
  • 1/2 teaspoon salt
  • 1/3 cup brown sugar
  • 1/2 cup sliced almonds
  • 1/2 cup flour
  • 4 tablespoons butter softened

For Baking:

  • 1.3 quart oval baking dish an 8 x 8 inch 2 quart baking dish should also work well


  • Preheat the oven to 375 degrees F.

For the Berry Filling:

  • To a baking dish, add strawberries and blueberries.  Squeeze the juice of a lime over the blueberries. 
  • To the baking dish, add sugar and salt.  Mix together and set aside for a moment.

For the Streusel Topping:

  • In a medium size bowl, add granola, brown sugar, flour, sliced almonds, salt and butter.  With a fork, mix all of the ingredients together.

For the Berry Crisp:

  • Next, going back to the berry filling; give the berries a quick mix.
  • To the baking dish, add the topping evenly on top of the berries.
  • Bake in a preheated oven until the filling starts to bubble and the granola topping is brown (about 30 to 40 minutes).  Be careful not to leave the crisp in the oven too long or the filling will dry out. 
  • Serve warm or cool with vanilla ice cream.
  • Recipe Adapted from Martha's Blueberry Crisp.



  1. Be careful not to leave the crisp in the oven too long or the filling will dry out.