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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.
Serves 8-10
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
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Diane says
SO good! I made this for a group and everyone loved it. I couldn't find the recipe for another event I had, and I made a different version of this. It made me appreciate yours so much more! If you haven't tried this, MAKE IT. It's fantastic.
Chris Scheuer says
Thanks so much for sharing your results, Diane! So happy you enjoy it 🥰🥰
Debbie Lane says
Just wondering if I could use only almond flower and low carb sweetener, to cut down the carbs as low as possible?!
Chris Scheuer says
Hi Debbie, I haven't tested this recipe with only almond flour and a low-carb sweetener so I can't say for sure how it will turn out. I would guess that the texture would be a little different but I'm sure it will still be tasty.
Brooke English says
This was to die for! I made it with peaches and blueberries, halving the recipe because there were only four of us and that’s what I had on hand (trying to save a trip to the store). I didn’t have (or want to buy) almond flour, so I smashed up an equivalent amount of amaretti…there wasn’t much conversation during dessert. Served with vanilla ice cream and the crisp was still just warm from the oven. Wonderful!
Chris Scheuer says
I'm so glad Brooke! Thanks so much for sharing your results!
Tricia says
This sounds so wonderful. I took a cooking class in Atlanta and made something very similar but the chef did not share the recipe. He did not use almond flour though. While all the reviews love the almond flour, my daughter is allergic to nuts, can I use all purpose flour only? Thank you so much. I always love your recipes and the photography is always gorgeous!
Chris Scheuer says
Yes, that would be just fine, Tricia! Enjoy!
Kathy says
Amazing!! I made this yesterday for a family get together & it was a huge hit! It really is ridiculously easy, and the flavor is just right. Thanks for another wonderful recipe.
Chris Scheuer says
Thanks so much, Kathy! I really appreciate you taking the time to share a review! 🥰
Catherine says
Awesome!! Thank you, Chris.
Chris Scheuer says
You're welcome, Catherine! 💕
Judy says
Silly question how should I measure out the fresh berries?
Chris Scheuer says
Hi Judy, I just use a dry measuring cup. The kind you would use for flour, sugar, etc.
Patricia says
I have golden raspberries. Red raspberries. And blueberries that I just picked. I love fruit crips and so I gave your recipe a try. Amazing! No new recipes for crisps, your recipe is so simple snf do delicious. Thank you.
Chris Scheuer says
Lucky you, all those wonderful berries! Thanks so much for sharing your results, Patricia! I'm so happy you enjoyed it💕
Catherine says
Absolutely love this crisp recipe! The almond flour gives it a nice crunch. My husband and son loved it. This will be a regular for us! Would this recipe work with peaches do you think?
Chris Scheuer says
Thanks, Catherine!
Your wish is my command - I just posted a Peach Crumble recipe based on this crisp: https://thecafesucrefarine.com/ridiculously-easy-peach-crumble/
Sue says
If using a 9 x 13 pan, would you double the recipe? or is that what size you are using? Looks wonderful but most all of my baking dishes are 9x13.
Chris Scheuer says
Hi Sue, my oval baking pan holds 2 quarts if it's filled to the brim. A 9x13-inch cake pan holds 4 quarts so I think you could safely double this recipe with a 9x13 pan. If you have a round baking dish that holds 2 quarts, that would work too.
T. Wilson says
Easiest dessert I have ever made and perhaps the best as well. Love the flavor the almond flour gave the recipe. Thank you.
Chris Scheuer says
Thanks so much! Such a nice compliment! 💕
sally says
This was great and easy! I served this tonight to my family for dessert and it was a hit! I used blueberries that I froze this past summer and then used fresh raspberries and blackberries. I loved the almond flour, a nice variation. I topped it with vanilla ice cream and boy oh boy! YUM! This recipe is a keeper!! Thanks, Chris.
Chris Scheuer says
Thanks so much, Sally for sharing your results! I'm so happy you enjoyed it!
Caeli says
I just happened upon this recipe trying to find a nice, easy summer dessert. It's been a hit and I've already made it twice so far! I did a peach one, and raspberry and blueberry! Everyone loved it. Thanks for sharing! 😊
Chris Scheuer says
It is a wonderful summer dessert Caeli! I'm so happy you enjoyed it. Thanks so much for sharing your results.
Judy Kitson says
This was divine and so easy! Love the almond flour topping. Will use it for all fruit desserts. Yum!
Chris Scheuer says
Yay! So happy you enjoyed this as much as we have. I'm crazy about the flavor with the almond flour too!
Donna says
Hi Chris!
The Berry Crisp was Oh so good!
I used some frozen Blackberries I had and fresh
Blueberries and fresh Raspberries.
Lived the almond flour.
Thanks for all your fabulous recipes.
Hope you had a great Independence Day!
Thanks so much!
Donna 🇱🇷❤️🇱🇷
Sheri says
So delicious, so easy, and a real crowd pleaser! I made it with frozen blueberries...came out perfect! Thank you
Chris Scheuer says
Yum, blueberries sound wonderful! Thanks for sharing your results, Sheri!
Tricia | Saving Room for Dessert says
We love crisps and just made a blueberry one which was devoured in no time. This is lovely Chris and your use of almond flour is brilliant. Bravo!
Chris Scheuer says
Thanks so much, Tricia. Almond flour is quite magical!
Kathleen Bowers says
Hi, Chris!
I noticed your recipe calls for a sheet pan, yet I noticed the photo shows your dessert in a lovely white baking dish.
If it's fine to bake it in a baking dish, what size is best? Also, do you think a combination of blueberries and strawberries might work? Thanks, Kathleen
Chris Scheuer says
Hi Kathleen, the sheet pan is just there to bake the crisp on. A lot of times when the fruit mixture starts to bubble up, it can come up over the rim of the pan and make a mess in the oven. It's not necessary but I like to use the sheet pan to avoid a mess.
Yes, I think strawberries and blueberries would be a wonderful combination!
Kathleen Bowers says
Chris,
Thanks so much for answering my question, which might have left you scratching your head! Haha! The short explanation is there was one of those notorious "pop up ads" covering up the information I was looking for regarding dish size 🤔😅!
I appreciate your patience.
Jennifer @ Seasons and Suppers says
Crisps are a Summer staple here! They are perfect for an abundance of fruit on my counter (can never resist buying more 🙂 Loving the almond flour in the topping, for extra flavour.
Tricia | Saving Room for Dessert says
Yum! I'm making blueberry crisp today but now I want to try your version with almond flour. Great recipe Chris and so pretty too!
Chris Scheuer says
Crisps are so easy and so delicious. I think they're probably the best kept secret ever!
Liz says
Crisps are my go-to easy desserts, too!! Though I've never used almond flour---so that's going to be a fun, delicious alternative!!
Chris Scheuer says
Thanks, Liz! The almond flour does add a wonderful and unique flavor and texture!
Tonya Pagel says
I made this for dessert when friends came for dinner. There was not one berry left in the dish! Everyone asked for seconds. Delicious summer dessert and oh so easy. Thank you for sharing the recipe.
Chris Scheuer says
You are speedy, Tonya! I love it! Thanks so much for leaving your review!
Vivian says
I just adore your RIDICULOUSLY easy recipes! I'll have to run out and get some strawberries as the deer ate all the leaves off my plants...sigh.
My favorite ridiculous recipe is the Foccacia Bread. Thanks for your dedication and inspiration.
Chris Scheuer says
Thanks so much, Vivian!
That's so sad about your strawberries. Those darn deer! Scott calls them rats on stilts 🙂
I hope you enjoy this crisp recipe!
Susan Gapinski says
Can I substitute gluten free flour for regular flour, or all almond flour
Chris Scheuer says
Hi Susan, I think the recipe would work fine with your favorite all-purpose GF flour and almond flour but I don't think 100% almond flour would work as well.
Susan says
Thanks so much Chris, I am going to make it for my grandson and daughter-in-law!! I just adore your recipes, and always figure out a way to incorporate them into a gluten free diet for family. Thank you for the healthy recipes, and for answering my question. Sue
Susan says
Can you use all almond flour for guests that must eat gluten free?
Chris Scheuer says
Hi Susan, I haven't tried it with 100% almond flour. I would probably be more "crunchy" but that might not be bad. You would also have to sub something else for the thickener in the berry layer, maybe cornstarch or arrowroot??
Miriam says
What do you think about using frozen berries? I have a huge bag in the freezer I’d like to use up.
Happy weekend!
Chris Scheuer says
Thanks, Miriam! I think frozen berries will work fine. I would put them in the baking dish frozen and then add the lemon juice, sugar and flour. You may need a little more flour as the frozen berries will make more juice than fresh. You also will need to add extra time for baking. Just bake it until the filling is bubbly and the top is golden.