Strawberry Blueberry Crisp with Hibiscus

Strawberry Blueberry Crumble in a pie plate with a serving spoon.

5 from 3 votes

Strawberry Blueberry Crisp with Hibiscus

This is an easy summery berry crisp with a combination of strawberries and blueberries with added hibiscus tea leaves. The hibiscus heightens the fresh fruit flavors.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: berry crisp, strawberry blueberry crisp

Servings:

Calories: 292.2kcal

Author: Susan Pridmore

Equipment

1 baking sheet
1 Medium heavy bottomed sauce pan or Dutch oven
1 8" X 8" Baking Dish or 9" pie plate
1 Medium mixing bowl
1 pastry cutter

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 salt
Cover, 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.

Nutrition