Strawberry Blueberry Fruit Crisp with Orange Whipped Cream
This simple fruit crisp recipe is packed with fresh strawberries and blueberries and topped with both a delicious brown sugar topping and homemade orange whipped cream.
Servings: 4 Small Ramekins
Ingredients
Fruit
- 4 cups fresh strawberries, sliced in quarters
- 1 cup fresh blueberries
- 2 tsp cornstarch
- 1 Tbsp granulated sugar, optional (I did not use any sugar in the filling, but if you like sweeter fruit filling, feel free to do this)
Topping
- 1/2 cup brown sugar
- 1/2 cup quick cooking oats
- 1/3 cup all purpose flour
- 1/4 cup butter, cold and cubed
Whipped Cream
- 1/2 cup heavy whipping cream
- 1-2 Tbsp powdered sugar
- zest of 1 orange
Instructions
- Preheat oven to 350 degrees.
- Toss strawberries and blueberries with cornstarch (and 1 Tbsp of sugar if using). Set aside.
- Mix brown sugar, oats, and flour in a small bowl. Cut in butter and blend with a pastry cutter until the mixture is crumbly.
- Spoon fruit mixture into 4 small ramekins (about 1 cup of filling per ramekin, give or take). Evenly spread the topping over each one, packing it on.
- Bake for 25-30 minutes, or until topping is golden brown and the fruit is bubbling.
- While the crisps are cooling*, beat the heavy whipping cream with a mixer on high. Once the cream begins to form soft peaks, turn the mixer off and add in powdered sugar and zest. Mix on high until the cream forms stiff peaks.
- Dollop the whipped cream on each crisp and enjoy!
Notes
*Crisp can be served either warm or cold--totally depends on your preference! :-)