Irresistibly Easy Summer Berry Crisp for Sweet Nostalgia

This Summer Berry Crisp combines juicy berries with a crunchy topping, creating a nostalgic and effortless dessert that’s perfect for summer.

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Prep Time 10

Cook Time 50

Cooling Time 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Berries

8 cups Assorted Berries (blueberries, blackberries, raspberries) Use whatever is in season.
2 tablespoons Fresh Lemon Juice Enhances flavor.
⅓ cup All-Purpose Flour For berry layer; can swap with gluten-free flour.
¼ cup Sugar Adjust based on berry tartness.

For the Crumble Topping

½ cup Salted Butter Melted.
¾ cup Almond Flour For nutty texture.
½ cup All-Purpose Flour Providing the right structure.
¾ cup Sugar

Equipment

Oven
Mixing bowl
baking dish
Sheet Pan
microwave

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a sheet pan with foil or parchment paper.
In a large mixing bowl, combine assorted berries, lemon juice, all-purpose flour, and sugar. Stir until coated and transfer to a baking dish.
Melt the salted butter and mix with almond flour, all-purpose flour, and sugar until crumbly.
Spread the crumble topping over the berry mixture in the baking dish.
Bake for 45-55 minutes until the topping is golden brown and berries are bubbling.
Let cool for 10 minutes before serving with vanilla ice cream.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Serve warm with a scoop of ice cream for extra sweetness. Store leftovers at room temperature for up to 1 day, in the fridge for up to 3 days, or freeze for 3 months.

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