An irresistible Berry Crisp for Two that's easy to adjust up or down to fit your needs. Use fresh or frozen berries in a sweet filling topped with a crispy oat streusel topping.
Perfect for that very special meal but easy enough to do frequently. Add a scoop of vanilla ice cream to be in dessert heaven.
🥣Ingredients
Berries—Frozen or fresh. Blueberries, Raspberries, Strawberries, Triple Berry mix, and many more
White and brown sugar
Corn starch
Rolled oats—not quick
Pantry ingredients—kosher salt, AP flour, cinnamon, and butter
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Featured comment from Andrea:
"This recipe is the best! I did add strawberries and blueberries together and it turned out fabulous! This recipe is definitely a keeper!"
This is one of the best dessert recipes you will ever make. This is a super easy berry crisp recipe; add a few ingredients to the berries, mix a simple topping, add the topping, and then bake.
Use the fresh or frozen berries you want, or use a mixture of frozen berries, like triple berries mix with pantry ingredients. And you can make this recipe ahead.
This is a modification of a 2014 America’s Test Kitchen recipe published in “The Complete Cooking For Two Cookbook.”
Try some other easy and delicious dessert recipes like Crock Pot Apple Cobbler, Easy Apple Cake, Strawberry Pie with Jello, or Easy Berry Crumble.
👨🍳How to Make Berry Crisp for Two
- Combine white sugar, cornstarch, and kosher salt and toss berries gently to coat.
- Add the berries to baking dishes(s).
- Combine all-purpose flour, rolled oats, brown sugar, and cinnamon for the topping, then cut in butter until crumbly.
- Add the topping to the bowl(s).
- Bake until the top is golden brown and the edge is bubbling—about 25 to 30 minutes.
- Cool on a rack for about 10 minutes and serve.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
🖊️Notes on the choice of berries
This recipe is suitable for almost any berries or mixtures that will work. If the berries are larger, like strawberries, cut them into smaller pieces.
The sweetness of your berries may be an issue. They may be too sweet or tart. You will need to adjust your sugar up or down a bit.
If frozen and smaller, like blueberries, they can be cooked frozen. But if the berries are big, like strawberries, they should be cut up.
You should increase the cornstarch if using frozen due to the fluid release with frozen berries (included in the recipe).
↕️How to make this a "for one" or "family size" recipe
A half recipe, the "cooking of one" size, if one ramekin or a Grab-it dish. It is so easy to make it is reasonable to do a single serving, but I would still make the full size for leftovers.
A single recipe, the "cooking for two" size, fits in two 8 to 12-ounce ramekins or a 6-inch round baking dish. A Corningware Grab-it is about the size of the ramekins and can replace them.
A double recipe fits in 4 ramekins or a single dish of 6 by 9 inch or an 8 inch round. It will also fit in an 8 by 8 or a 9-inch round but will be thinner. The larger single baking dish may take 5-10 minutes longer to cook, so watch the topping and for the filling to be bubbling on the edges.
Make ahead and how to store
You can make this berry crumble ahead and refrigerate it for up to a day. But make the topping and store separately, and apply just before baking. You will probably need an additional few minutes of cooking time.
To store leftovers, cover and refrigerate for 3 days or freeze for 3 months. Thawed leftovers can be reheated briefly in the microwave.
How to serve berry crisp
Serve hot out of the oven or reheat. Top with vanilla ice cream if you have it.
Storage and reheating leftovers
Keep your berry crisp covered loosely with foil or plastic wrap. You can generally keep it at room temperature for up to two days. If refrigerated, your pie will keep for 3-4 days.
Berry crisp may be frozen for 4 months. Cool completely and seal airtight with two layers of plastic wrap and/or foil.
Reheat in the oven or briefly in a microwave.
❓FAQs
Cobblers have a biscuit or cake topping.
Crumbles and crisps are commonly used interchangeably. The differentiating factor is crisps have oats in the topping and crumble do not. This seems to be not widely accepted. So you can call this a crisp or crumble if you must.
While I suggest a topping with oats, you can use a streusel topping without the oats.
For a streusel topping, combine four tablespoons brown sugar, three tablespoons flour, and ¼ teaspoon cinnamon. Mix well the cut in two tablespoons of butter.
The most likely is the berries released more fluid than expected. This is why I recommend adding more cornstarch if using frozen berries. If this happens anyway, add another teaspoon of cornstarch next time.
Triple berry mix has blueberries, blackberries, and red raspberries. It is a commonly available frozen and is very popular in such recipes.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 375°. Prep your berries. Blueberries, blackberries or raspberries, or any mixture should be fine.
First, test-taste your fruit. You will need to adjust the sugar if very sweet or tart. Combine ¼ cup white sugar (depending on sweetness), 2 teaspoons cornstarch (3 teaspoons if using frozen fruit, which is generally watery), and ⅛ teaspoon kosher salt.
Toss berries gently with the sugar mixture.
Divide the berries into two bowls 10 to 12 oz size. Or use a single 6-inch round baking dish.
Combine ½ cup AP flour, ⅓ cup rolled oats (not quick), ¼ cup brown sugar, and ¼ teaspoon cinnamon.
Chop 4 tablespoons of firm butter into small pieces and "cut" into the topping mix until the crumble is formed.
Divide the topping over the bowl(s). Place on a baking tray to catch any boilover.
Bake until the top is golden brown and bubbling around the edges. It takes about 25 to 30 minutes. Frozen berries may take a few minutes more. Cool on a rack for about 10 minutes and serve.
Berry Crisp for Two or More
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Ingredients
- 2 cups berries - fresh or frozen
- ¼ cup white sugar - adjust for sweetness of berries
- 2 teaspoons corn starch - increase to 3 teaspoons if frozen berries
- ⅛ teaspoon kosher salt
- ½ cup AP flour
- ⅓ cup rolled oats - not quick
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons butter
Instructions
Preheat oven to 375°. Prep your berries. Blueberries, blackberries or raspberries, or any mixture should be fine.NOTE:see recipe notes below for different size recipes.- First, test-taste your fruit. You will need to adjust the sugar if very sweet or tart. Combine ¼ cup white sugar (depending on sweetness), 2 teaspoons cornstarch (3 teaspoons if using frozen fruit, which is generally watery), and ⅛ teaspoon kosher salt.
- Toss berries gently with the sugar mixture.
- Divide the berries into two bowls 10 to 12 oz size. Or use a single 6-inch round baking dish.
- Combine ½ cup AP flour, ⅓ cup rolled oats (not quick), ¼ cup brown sugar, and ¼ teaspoon cinnamon.
- Chop 4 tablespoons of firm butter into small pieces and "cut" into the topping mix until the crumble is formed.
- Divide the topping over the bowl(s). Place on a baking tray to catch any boilover.
- Bake until the top is golden brown and bubbling around the edges. It takes about 25 to 30 minutes. Frozen berries may take a few minutes more. Cool on a rack for about 10 minutes and serve.
Recipe Notes
Pro Tips
- You can use almost any berries. If large, they should be cut up some. If frozen and smaller, all you need to do is increase the cornstarch (covered in recipe).
- Use 10-12 oz ramekins to bake.
- The topping has oats. I have an alternative topping in the recipe that does not have oats.
- You can make this ahead a day or two. Refrigerate until needed.
- The baking time is excellent for baking during your special dinner.
- Try to serve it with ice cream.
Baking dish and recipe sizes.
To change the recipe size, change the number of servings. This will do the math for you in the ingredient section only, but NOT in the instructions. A single recipe, the "cooking for two" size, fits in two 8 to 12 ounce ramekins or a 6-inch round baking dish. A Corningware Grab-it is about the size of the ramekins and can replace them. A half recipe, the "cooking of one" size, if one ramekin or a Grab-it dish. It is so easy to make it is reasonable to do a single serving, but I would still make the full size for leftovers. A double recipe fits in 4 ramekins or a single dish of 6 by 9 inch or an 8 inch round. It will also fit in an 8 by 8 or a 9-inch round but will be thinner. The larger single baking dish may take 5-10 minutes longer to cook,, so watch the topping and for the filling to be bubbling on the edges.Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.
Originally Published July 24, 2012. Updated with expanded options and discussion. Photos were refreshed, and a table of contents was added.
Constance says
Very delicious! Blueberries in season & sweet so I only needed 1 tsp sugar.
Will def be making again 😋
Clare says
Delicious! Simply and fast, I used freshly picked frozen blueberries. I used a small cast iron skillet instead of the two small dishes, and it turned out amazing..will be saving recipe and definitely making again! Thank you!
Diane Toth says
I make this all the time using your recipe.
I love it.
Thanks for sharing it with us.
Andrea S says
This recipe is the best! I did add strawberries and blueberries together and it turned out fabulous! This recipe is definitely a keeper!
Adrienne Viramontes says
Unlike most of the other comments, I needed to use an apple. And, I thought that maybe an apple, black, and blueberry crisp, for a type 1 diabetic, might be a nice change for breakfast. I substituted splenda/fake sugar for the white sugar, but used real brown sugar. I substituted white flour with Red Fife stone ground whole wheat flour from Wisconsin (in support of local business) but any whole wheat flour will do. All I can say is that I was aware of how some of the fresh baked berries squirted delectable juices while surrounded by the crisp texture. It was divine, especially for a Sunday morning during a pandemic. I might have it with low sugar vanilla ice cream tonight for dinner. Cheers and thanks Cooking for Two!
Norie says
In case you aren't aware... Swerve makes and excellent brown sugar substitute. I use it when making this recipe.
Cindy says
Nice recipe for two. I've made this twice exactly as is. We really enjoy since it's just the two of use these days. Making it again this evening!
Patty says
I’m so glad I found this recipe for two, it’s the perfect size for me and my husband. I had just about 2 cups of blueberries that needed to be used and my husband wanted a crisp. It
turned out great and it’s delicious. Thank you.
Anita Mayer says
This a wonderful recipe especially since its created for two people! I did add just a pinch of salt to the topping and I also split it up between three people. My mom and I eat lighter so we shared half of the recipe in 4 ounce dishes. Thank you! keep them coming with the recipes for two!!!
Patrice says
This was soooo good!!! I only had 2 cups of blueberries so this was perfect. I need gluten free so just subbed 1/4 cup almond flour mixed with 1/4 cup gluten free flour. Added pecans to the topping. I can’t stop eating it right now!!!
FoodPorn says
This looks gorgeous and delicious. I like how it's geared toward two people. Sometimes we don't need so much food for less people.