Strawberry Blueberry Almond Crisp

When the weather starts warming up and fresh berries first appear in the farmers markets, I’m always happy to bring home a few quarts, wash them right away, and eat them by the fistful.

They’re delicious on their own, don’t you think?

Top-down view of a fluted white ceramic custard cup of baked berry crumble with red berry juice and an oat crumble topping, on a brown baking sheet with scattered crumble topping and fresh blueberries and one whole strawberry, on a brown wood surface.
But when Mother’s Day is on the horizon, with more warm-weather brunches and lunches to follow, sometimes a fresh-baked dessert is required to impress your guests, and show your loved ones how much you care.

Vertical image of four fluted custard cups of berry crumble with red juice dripping down the sides, with scattered crumble and berries on a baking sheet, on top of a brown table against a beige wall, with a ceramic milk carton creamer in the background.

This sweet and simple fruit crumble comes together quickly and it’s made with just a few ingredients, most of which you probably already have in the pantry at home.

It’s easier to whip up than a traditional blueberry pie (no crust to chill and roll out!) but it still has just a dash of those classic pie flavors, thanks to the addition of warming spices like cinnamon and ground ginger.

A glass Pyrex measuring cup filled with blueberries and sliced strawberries, on a brown rustic wooden table in front of tan wall, beside a moss green dish towel.

If your kids are eager to get in the kitchen, this is a great dessert for beginning bakers to try their hand at as well.

Four white ceramic custard dishes filled three-quarters of the way with fresh sliced strawberries and blueberrie,s on a brown rustic wooden table.

Plus, this recipe has the potential to be a real crowd-pleaser since it’s easily adaptable to be made vegan and gluten free.

Four white ceramic custard cups baked with an almond oatmeal crumble topping on a baking sheet, next to a small glass bowl of fresh blueberries and strawberries on a brown wood table.

Be sure to look for oats that aren’t processed with wheat flour (and check to be sure that your dining companions eat gluten-free oats – some people with celiac still avoid them), and swap out regular butter for a lactose-free vegan margarine.

Top-down view of three white ceramic custard cups with ruffled edged filled with a baked berry crumble dessert, with scattered crumble topping and blueberries on a baking sheet, with a spoon stuck into one of the desserts.

For the best flavor, I recommend using pure vanilla extract, and real-deal maple syrup. Unsalted butter is usually best for sweet desserts, and you can skip the extra pinch of salt in the topping if your vegan margarine is already salted.

Four mini berry crumbles in white custard cups on a baking sheet, with scattered crumble topping, blueberries, and a whole strawberry, with a silver spoon stuck into the dessert in the foreground, on a brown wooden table in front of a white wall, with a silver measuring cup full of oats in the background.

The same goes for the almonds as well – no salt needed there, and raw almonds are preferred since they’ll toast a bit in the oven.

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Top-down view of three white ceramic custard cups with ruffled edged filled with a baked berry crumble dessert, with scattered crumble topping and blueberries on a baking sheet, with a spoon stuck into one of the desserts.

Strawberry Blueberry Almond Crisp

  • Author: Raquel Smith
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


A delicious way to use some of those fresh berries showing up at farmers markets! Simple and tasty, this fruit crisp recipe is both vegan and gluten free.



For the Filling:

  • 3 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • Pinch ground ginger
  • Pinch salt
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp pure maple syrup
  • 1 1/4 cup chopped strawberries
  • 1 1/4 cup blueberries

For the Topping:

  • 3/4 cup rolled oats
  • 3 Tbsp almond flour
  • 3 Tbsp turbinado or raw cane sugar
  • 1/3 cup chopped almonds (raw and unsalted)
  • Pinch salt
  • 1/4 tsp ground cinnamon
  • 3 Tbsp cold butter (or vegan margarine)


  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the cornstarch, cinnamon, ginger, and salt. Add the vanilla extract, maple syrup, strawberries, and chopped blueberries, and toss to coat, until well combined. Set aside.
  3. In another bowl, combine all of the topping ingredients except the butter. Mix well.
  4. Add the cold butter in small chunks and toss. Use your hands to work the butter into the mixture. To do this, grab a handful and bring it a couple inches above your mixture. Work the mixture in between your fingers so it falls back into the bowl. Do this quickly and until there are no large chunks of butter left in the bowl.
  5. Divide the berry mixture evenly among four greased 10-ounce bowls. Sprinkle the topping on top, evenly divided among the bowls.
  6. Place the bowls on a baking sheet (to catch any drips) and bake for 30 minutes, rotating the baking sheet once halfway through cooking.
  7. Remove from the oven, let the filling set for a few hours, and enjoy.


Recipe by Raquel Smith.

  • Prep Time: 15 mins
  • Cook Time: 30 mins


How’s that for a simple, seasonal dessert? It comes together in just minutes, and the oven does most of the work. I’m already imagining all of the garden parties, tea parties, Mother’s day brunches, and baby showers where this would make the perfect sweet treat.

And it’s easy to double or even triple the recipe- just make sure you have enough room in your oven, or bake in batches.

A hand digs a spoon into a custard cup of berry crumble, beside two other cups of crumble dessert on a baking sheet with scattered oat and almond crumble clumps and berries, on a brown wooden surface.

Have some berries left over? Check out our guide to storing them until you’re ready to enjoy the rest.

And for more desserts featuring even more juicy summer fruits, make more of our favorites:

Leave your comments below to let us know how much you enjoyed this recipe, and don’t forget to give it a rating as well!

Don’t forget to Pin It!

A collage of photos showing different views of a strawberry, blueberry, and almond crisp recipe.

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Raquel Smith on May 23rd, 2014. Last updated: June 8, 2020 at 19:59 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Allison Sidhu

Allison M. Sidhu is a culinary enthusiast from southeastern Pennsylvania who has returned to Philly after a seven-year sojourn to sunny LA. She loves exploring the local restaurant and bar scene with her best buds. She holds a BA in English literature from Swarthmore College and an MA in gastronomy from Boston University. When she’s not in the kitchen whipping up something tasty (or listening to the latest food podcasts while she does the dishes!) you’ll probably find Allison tapping away at her keyboard, chilling in the garden, curled up with a good book (or ready to dominate with controller in hand in front of the latest video game) on the couch, or devouring a dollar dog and crab fries at the Phillies game.

4 thoughts on “Strawberry Blueberry Almond Crisp”

  1. These look beautiful!

    P.S. Also secretly lusting over those bowls where did you get them???

    • Thanks! I got them from World Market a couple years ago. If they don’t have them anymore then I’m sure they will soon.

    • Thanks for your question Sonja- this does seem to be a bit high for a baked dessert. I checked with the recipe creator, and she says the correct temperature should be 375°F. I’ll go ahead and make this change right now! 🙂


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