10 minutes of prep is all that’s between you and this crazy delicious, Ridiculously Easy Summer Berry Crisp. Served warm with a scoop of vanilla ice cream; it’s nirvana in a bowl!
This Summer Berry Crisp might just be the easiest dessert you’ve ever made. It will definitely rank up there among the most delicious! The recipe is a wonderful little trick to have up your sleeve for those times when you need a fabulous dessert with minimal effort!
I’ve been making variations of this Summer Berry Crisp for many years and it never fails to receive rave reviews at both casual get-togethers and elegant dinner parties. It’s kind of like the little black dress of the fashion world, it’s one of those universally popular, super versatile recipes that can be adapted to all kinds of fruit. For this version, I gathered an assortment of beautiful summer berries, raspberries, blueberries and blackberries and, for the crisp crumble, used a combination of all-purpose flour and almond flour.
What is almond flour?
If you’ve never baked with almond flour, you’re in for a delicious treat. I think it gives baked goods a really “fine” flavor. It makes me think of a European café/bakery.
What is almond flour? It’s simply almonds that have been finely ground to form a floury mix. You can purchase almond flour at most larger groceries in the baking section or online.
You can also make your own by finely grinding almonds in a food processor or Vitamix. Almond flour is usually made from blanched almonds (which don’t have the skins). You may also find almond meal at the store which differs from almond flour in that it’s coarser and includes the almond skins. For this recipe, look for almond flour.
What’s with the “Ridiculously Easy”?
Why not just call this an easy summer berry crisp? Well, it’s because the recipe is actually easier than easy; ridiculously easy! We have a whole collection of Ridiculously Easy recipes here at The Café and a recipe has to have certain characteristics to earn that prestigious label:
- One that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
- It’s also one that produces fabulous, super delicious results, ie – results that “appear” to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests. Bottom line? They are super simple, something anyone can do.
This Summer Berry Crisp falls perfectly into these guidelines: simply combine fruit (varieties of your choice) in a baking dish. Add a squeeze of fresh lemon juice along with a scoop of granulated sugar and all-purpose flour. You’re halfway done! Next combine melted butter, almond flour, all-purpose flour and sugar in a separate bowl. Mix it all together with a fork until crumbles form. Scatter this mixture over the fruit and… voila! You’re done with your part!
The oven finishes off the dessert, as the sweet fruit flavors meld and the buttery crumb topping becomes crisp and golden and utterly delectable. Scoop the warm fruit crisp into pretty bowls and add a scoop of vanilla ice cream.
I find that guests often require a moment of silence while they savor this wonderful dessert! While they don’t have to know it’s ridiculously easy (we’ll keep that part our secret.), it won’t take them long to figure out that it’s ridiculously delicious!
Café Tips for making this Easy Summer Berry Crisp
- As noted above, this recipe calls for almond flour. If you can’t find almond flour or don’t want to run to the store to pick some up, this recipe will also work with all-purpose flour. The flavor will be just a bit different, but it will still be delicious.
- Use any combination of summer berries for this fruit crisp. I used blackberries, blueberries and raspberries, but you could also add cherries, peaches, strawberries, nectarines or plums. Or just make it with one type of berry. It’s totally up to you!
- It’s easy to prep this dessert in advance. Simply combine the berries, lemon juice, flour and sugar in a baking dish, cover and refrigerate. Make the crumble and transfer it to a zippered bag. When ready to bake, top the fruit with the crumb mixture, pop it in the oven and let the delicious magic begin!
- I use salted butter for this recipe. If you use unsalted, add a pinch of salt to the crumble mixture.
- I find it easiest to grab handfuls of the topping and scatter it over the top of the fruit.
- Towards the end of the baking time, the fruit layer will bubble up. Placing the baking dish on a sheet pan will prevent a mess in the oven should the fruit bubble up over the edge of the pan.
10 minutes of prep is all that's between you and this crazy delicious, Ridiculously Easy Summer Berry Crisp! Served warm with a scoop of vanilla ice cream; it's nirvana in a bowl!
- For the fruit layer:
- 8 cups berries can be all one kind or a combination of blueberries, blackberries and raspberries
- 2 tablespoons fresh lemon juice
- ⅓ cup all-purpose flour
- ¼ cup sugar
- For the crumble topping:
- ½ cup butter (I use salted)
- ¾ cup almond flour
- ½ cup all-purpose flour
- ¾ cup sugar
Preheat oven to 350˚Line a sheet pan with foil or parchment paper for easy cleanup and set aside.
Combine berries in a large bowl. Add the lemon juice, flour and sugar over the berries and stir gently until flour is incorporated. Transfer berries to a 2-quart baking dish.
Place butter in a medium-size, microwave-safe bowl. Cover with a paper towel and microwave on high power for 1 minute.
Combine all topping ingredients in a large bowl. Stir with a fork until crumbles form. Take handfuls of the topping and sprinkle over the top of the berries. Place pan on the prepared sheet pan.
Bake for 45-55 minutes or until topping is light golden brown and berries are bubbly. Check after 40 minutes and cover with foil if the topping is getting too brown but the berries still are not bubbly.
Serve warm in bowls with a scoop of vanilla ice cream. Schmakalaka!
See Café Tips above in post for more detailed tips and instructions.
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