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Sweet Boysenberry Crunch

This sweet boysenberry crunch is one of our favorite desserts. Tangy boysenberries (or blackberries) are sweetened and then baked between two layers of a buttery, golden crust.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: berries, berry, berry crisp, berry dessert, blackberry, blackberry crisp, blackberry dessert, boysenberry, boysenberry crunch, boysenberry dessert, brown sugar, butter, crisp, crunch, oat crust, summer, sweet
Servings: 16
Calories: 335kcal
Author: Jenna



  • 6 cups Boysenberries, blackberries or mixed berries fresh or frozen
  • 1 cup sugar
  • ¼ cup corn starch


  • 2 cups rolled oats old fashioned or quick (I like to do half and half)
  • 1 cup all purpose flour
  • 2 cups brown sugar packed
  • 1 cup butter 2 sticks, cold


  • Preheat oven to 350°F (175°C). Lightly grease a 13"x9" baking dish.
  • Berries: Place berries in a large pot. In a separate bowl, stir together sugar and corn starch (this helps to eliminate any clumps in the corn starch). Stir this mixture into the pot with the berries and heat on the stove over medium heat, stirring occasionally, until mixture is thickened.
  • Crunch: In a large bowl combine oats, flour and brown sugar. Stir until well combined, breaking up any clumps of brown sugar as needed. Using a pastry blender, two knives or (my favorite) a cheese grater, cut butter into oat mixture until it resembles coarse crumbs (roughly pea sized).
  • Assemble: Sprinkle half of the oat mixture into the bottom of your prepared baking dish. Use your fingers to pat it down into an even layer. Pour the cooked berry mixture over the top and spread out evenly. Top with the remaining half of the oat mixture.
  • Bake: Place baking dish into center of your preheated oven. Bake for 40-45 minutes or until crust is golden and berries are bubbling.


Boysenberries can be hard to find, but this is just as delicious using blackberries, raspberries, cranberries, or even frozen mixed berries. You may want to reduce the sugar if using a sweeter berry.
Make this recipe gluten free by using gluten free all purpose flour and certified gluten free oats.
Make it vegan using plant-based butters or margarine.
Store extras in an airtight container on the counter for 3 days, or in the fridge for up to a week. Reheat in the microwave.