Fresh fruit crisps are an easy dessert to make all summer long, and this berry crisp combines two popular berries - strawberries and blueberries. What makes this one special though is that it includes dried hibiscus tea leaves in the mix to make a very special crisp.
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We are in a heat wave without air conditioning, and I am not happy. Here in the mountains where we live, it's unusual to have this many days in a row that are so hot that you just want to sit in your car with the air conditioning on and wonder if you can sleep there too.
If we had a boat, we'd be on the lake today. We do have a kayak, but I'm thinking more of a boat that you just turn a key and has a swim ladder. But we don't have one of those.
So we sit around a lot with fans, moving as little as possible after 9am.
If we want dessert, a bowl of ice cream or this 5-minute strawberry sherbet is the ideal choice, or grilled peaches while the grill is still hot. But if we have house guests, like we have had lately, and I want something a little more, this strawberry blueberry crisp is perfect with a scoop of vanilla ice cream.
❤️ Why you'll love this recipe
- This dessert is all about summer and celebrating fresh summer berries.
- It's full of fresh strawberries and blueberries and very little sugar.
- If you don't have hibiscus tea on hand, this recipe is very flexible. Just eliminate it without making any other changes.
- Very little meal prep is needed.
- This dessert filled with juicy berries is a crowd pleaser for both kids and adults of any age.
🧅 Main Ingredients + Notes
The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.
This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions for this berry crisp, go to the Recipe Card at the bottom of this post.
- Castor sugar - This is a very fine sugar that dissolves more quickly. Standard granulated sugar is fine too.
- Mixed berries - Use fresh berries that are unblemished. This recipe calls for strawberries and blueberries, but other berry combinations work as well.
- Hibiscus tea leaves - I purchase Republic of Tea Hibiscus tea bags and cut open the bags to release all the dried tea leaves. Use the remaining tea bags to make a refreshing glass of ice tea all summer long.
- Corn Starch - this is used as a thickener for the berry filling. You can substitute arrowroot starch using a 1:1 ratio. However, it's best to dissolve the arrowroot in cold water before adding it to the berry mixture.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
👩🍳 What's the Difference Between a Crisp and a Crumble?
Both of these desserts feature fresh season fruit as the filling, similar to a pie without the crust. But the toppings are different. A crumble topping is a simple mixture of flour, butter, and sugar. But the topping for a crisp is all these things plus oats, making it a crunchy topping in comparison with a crumble.
💡Ideas for Possible Variations
- Swap out the strawberries for blackberries or just use one type of berry, or combine three berries for a super mixed berry crisp. Blueberries, blackberries and either strawberries or raspberries are great combinations.
- Turn this berry crisp recipe into fruit crisp with peaches, nectarines, pluots, or apples. When using stone fruit in this recipe, add ½ teaspoon vanilla extract to the filling.
- Add crushed almonds to the crumble topping.
- Turn this crisp into a berry crumble and eliminate the oats in the streusel topping.
🌾 Make it Gluten Free
Use almond flour in place of all-purpose flour to make a gluten-free topping.
🧊 Can I make this dish ahead?
Yes. There are at least two options for making this berry crisp ahead.
- Make the filling ahead, cool to room temperature, and store in an airtight container in the refrigerator for up to 4 days.
- Bake the strawberry blueberry crisp, cool to room temperature and tightly wrap in plastic. Store in the refrigerator for 3 - 4 days or on the counter for up to 2 days. Reheat in a 350˚F oven for 10 - 15 minutes.
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Strawberry Blueberry Crisp with Hibiscus
Equipment
- 1 baking sheet
- 1 8" X 8" Baking Dish or 9" pie plate
Ingredients
Berry Filling
- 2 cups halved strawberries
- 1 cup fresh blueberries
- 2 tablespoons caster sugar
- 1 tablespoon lemon juice
- 4 tea bags The Republic of Tea Hibiscus Tea (about 1 tablespoon tea leaves)
- 2 tablespoons corn starch See the Ingredient Notes in the post for substitutions
- pinch kosher salt
Berry Crisp Topping
- 1 cup all purpose flour
- ½ cup rolled oats
- ¼ cup brown sugar packed
- ¼ teaspoon kosher salt or pinch of sea salt
- 6 tablespoons unsalted butter chilled
Instructions
Berry Filling
- Preheat the oven to 400˚F and line a baking sheet with parchment paper or foil.Combine the strawberries and blueberries in a medium, heavy-bottomed saucepan over medium heat. Stir in the sugar, lemon juice, tea leaves, corn starch, and a pinch of saltCover, and simmer until the strawberries start to collapse, about 5 minutes.
- Pour the filling into an 8" X 8" baking dish or 9" pie plate.
Berry Crisp Topping
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, and salt. Slice the butter into pats and add to the dry ingredients. Using your fingers or a pastry cutter, blend in the butter until you have a crumbly mixture in which the butter is as uniformly distributed as possible.
- Spread the crumble topping evenly over the top of the filling and bake for 20 - 25 minutes, or until bubbly and the topping is golden brown.
- Serve warm or at room temperature.
Jill Silverman Hough
You had me at hibiscus! Yum! And gorgeous! Sorry we've lost you to Tahoe, but glad we get to occasionally "see" each other online!
Liz
I'd love a big scoop of your blueberry crumble with some vanilla ice cream. Sounds like you're adjusting to your new home quite nicely!!!
Rita
YUMMM
ansh
This is a kind of dessert perfect for friends and neighbors dropping in unannounced- just to come say hello and stay for dinner and dessert. Looks so lovely and delicious.
Jane, The Heritage Cook
I am dying here Susan, this is stunning and having hibiscus in the crumble is sheer genius!! Beautiful and so unique, this is going on my must make list right now!! I would love to end any meal with this beauty. <3
Jenni
Shoes kicked off and feet curled under me sounds like the perfect way to enjoy this crumble. So glad you're making friends and feeling connected in your new town, Susan. xo
Lane & Holly @ With Two Spoons
Yum! I can't wait for blueberry season! It's coming soon!
laura@motherwouldknow
Wait, the tea goes right in the crumble? That fact alone would have me wishing I could taste it right now. And if I could add a scoop of ice cream on top - wow!! PS - I loved your post. Knowing what's really important (the essentials as you call them) and what we can all leave behind, is so crucial.
Jenna McLoren
I saw hibiscus in the title and thought: wow, I need to try this. Definitely going to! Great blog!
Megan @ MegUnprocessed
Wonderful recipe, looks absolutely fabulous.
Baker by Nature
Wow! This is gorgeous!