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–+ servings
Summer Berry Crisp

Irresistibly Easy Summer Berry Crisp You’ll Love to Share

This Summer Berry Crisp is a simple, delicious dessert that showcases fresh berries and a crunchy topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Berry Filling
  • 8 cups Berries (blueberries, blackberries, raspberries) Any combination of berries can be used.
  • 2 tablespoons Lemon Juice Freshly squeezed is best.
  • ⅓ cup All-Purpose Flour Helps thicken the berry mixture.
  • ¼ cup Sugar Adds sweetness to the berries.
For the Crumble Topping
  • ½ cup All-Purpose Flour Provides structure to the crumble.
  • ¾ cup Sugar Consider using brown sugar for a deeper flavor.
  • ½ cup Butter Can substitute with coconut oil for dairy-free.
  • ¾ cup Almond Flour Adds a nutty flavor; can be omitted for nut-free.

Equipment

  • Oven
  • mixing bowls
  • baking dish
  • spatula
  • fork
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 2-quart baking dish with parchment paper or aluminum foil.
  2. In a large mixing bowl, combine fresh berries with lemon juice, all-purpose flour, and sugar. Toss until well coated and pour into the baking dish.
  3. Melt the butter, then mix almond flour, all-purpose flour, sugar, and melted butter in another bowl until crumbly.
  4. Spread the crumble mixture over the berry filling evenly.
  5. Bake in the preheated oven for 45-55 minutes until golden brown and bubbly around the edges.
  6. Allow to cool for 10-15 minutes before serving warm, preferably with ice cream or whipped cream.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 4gSugar: 16gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftover Summer Berry Crisp in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes to regain crunch.

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