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Double-Berry Crisp

This sweet-tart treat has an extra-crispy topping, thanks to the addition of cornflakes. Orange juice and orange peel accent the blueberry-raspberry flavor. —Bernadette Beaton, Goose River, Prince Edward Island
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    6 servings


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blueberries
  • 1 cup old-fashioned oats
  • 1/2 cup cornflakes
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted


  • In a large saucepan, combine the sugar, cornstarch, orange juice, orange zest and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish.
  • In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving.

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Average Rating:
  • kathy.romig
    Nov 14, 2009

    This was very easy to make and my husband loved it.

  • Annie_Rooney
    Aug 4, 2009

    Tip: Freezing blueberries. Never wash prior to freezing fresh blueberries.

  • PrettyinPurpleMO
    Jun 1, 2009

    This recipe is delicious and so simple. When I make it again, I am going to increase the amount of topping, though. My family prefers more topping than this recipe calls for.

  • mdhoel
    Mar 23, 2008

    No comment left