This post may contain affiliate links. For more information, see our privacy policy.
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!
Video demonstration
To show you just how easy this crisp is to put together, we've created a quick video demonstration. Check it out:
Always a hit!
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.
Wait for the response...
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.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Ridiculously Easy Summer Berry Crisp
Ingredients
- 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
Instructions
- 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!
Video
Notes
Nutrition
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.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission - and continue delivering delicious recipes to you!
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
This is my favorite recipe!
Can I bake in disposable aluminum pans? Do I need to make any adjustments?
I’m doubling for a crowd!
Hi Kelly, yes that will work. I would put the aluminum pan on a sheet pan when baking.
Another fantastic recipe. Yum. 🙂
Have you tried Instant Clearjel as your thickener? I use it with all my fruit pies. Amazing stuff!
Thanks for the review, Leslie! We haven't tried that!
I would love to make this crumble for our Easter family gathering. We will be 22 and I have a few of the family that are gluten free...would I be able to use the gluten free flour to replace the all purpose? My gluten free flour says it's a 1 to 1 ratio. Has anyone tried this with gluten free flour?
Hi Cathi, all purpose gluten-free flour will work for this recipe. You could also use a combination of half all purpose gluten-free flour with half almond flour. That would also be delicious!
Thank you Chris! I did make this with 1/2 gluten free flour and 1/2 almond flour. I made it all blueberry as I had a lot of them in the freezer. It was HUGE hit and very delicious. I will definitely be making this again and looking forward to trying it with a berry mix.
I love all of your recipes and have tried quite a few of them...jams, chutneys, baked goods and many savory dishes. Your ridiculously easy recipes are great! Thanks for sharing them all!
Cathi D.
Awesome! Thanks for the review, Cathi!
I've made this recipe three times now and love it. Its very easy (less than 5 minutes of prep) and delicious. I've made it with frozen berries and it turned out great.
Awesome! Thanks for the review, Diane!
YES!, And it was delightful!
Awesome! Thanks, Quelle!
This recipe is Yummy! I believe the amount of grams for 3/4 cup almond flour is 72 not 177 as stated in the recipe.
I hope this helps those that weigh ingredients.
Thanks, Terese. I recalculated the nutrition and my calculator came out to 84g (closer to your calculations). Not sure why it gave me 177 earlier when I published the recipe.Thanks again for the heads-up!
Yummy Chris as usual! Your recipes are wonderful always...........
Would love printable labels.
Awesome! Thanks, Rose! We do not have labels for this recipe at this time.
Hi Chris! Can I use frozen blackberries? Do I have to alter the recipe because it might be too liquidy when the berries thaw?
Thanks,
Dianne
Hi Diane, I haven't made this with frozen berries so I can't say for sure. I would keep the berries frozen, then follow the recipe as given and add a little extra baking time to account for the cold berries.
Hi Chris,
I have made many of your recipes and this berry crisp often. I was going to make today for our card game but it is snowing so postponed to next week. I plan on freezing the berries but can the crumble topping be frozen or should I make new next week?
Thanks so much!
K
Lucky you! We''ve hardly had any snow this winter.
Regarding your question, the crumble can be frozen!
Hi Chris! i love your recipes and i'd like to make this - but do you have a metric version. please? I'm struggling with an equivalent to 8 cups of berries. Thanks so much! best, julie
Hi Julie, I have added the metric conversion. Hope that helps!
Chris I noticed that you did not mention strawberries in the recipe. Can I also use some strawberries??
Hi Rita, yes, strawberries will be delicious in the mix!
This is so delicious, and so easy!! The almond flour takes it over the top!! Thank you for another wonderful recipe, Chris!
Happy Memorial Day, and God Bless.🇺🇸🇺🇸🇺🇸
Lynda
Thanks for letting us know, Lynda!
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.
Thanks so much for sharing your results, Diane! So happy you enjoy it 🥰🥰
Just wondering if I could use only almond flower and low carb sweetener, to cut down the carbs as low as possible?!
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.
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!
I'm so glad Brooke! Thanks so much for sharing your results!
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!
Yes, that would be just fine, Tricia! Enjoy!
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.
Thanks so much, Kathy! I really appreciate you taking the time to share a review! 🥰
Awesome!! Thank you, Chris.
You're welcome, Catherine! 💕
Silly question how should I measure out the fresh berries?
Hi Judy, I just use a dry measuring cup. The kind you would use for flour, sugar, etc.
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.
Lucky you, all those wonderful berries! Thanks so much for sharing your results, Patricia! I'm so happy you enjoyed it💕
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?
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/
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.
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.
Easiest dessert I have ever made and perhaps the best as well. Love the flavor the almond flour gave the recipe. Thank you.
Thanks so much! Such a nice compliment! 💕
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.
Thanks so much, Sally for sharing your results! I'm so happy you enjoyed it!
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! 😊
It is a wonderful summer dessert Caeli! I'm so happy you enjoyed it. Thanks so much for sharing your results.
This was divine and so easy! Love the almond flour topping. Will use it for all fruit desserts. Yum!
Yay! So happy you enjoyed this as much as we have. I'm crazy about the flavor with the almond flour too!
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 🇱🇷❤️🇱🇷
So delicious, so easy, and a real crowd pleaser! I made it with frozen blueberries...came out perfect! Thank you
Yum, blueberries sound wonderful! Thanks for sharing your results, Sheri!
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!
Thanks so much, Tricia. Almond flour is quite magical!
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
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!
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.
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.
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!
Crisps are so easy and so delicious. I think they're probably the best kept secret ever!
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!!
Thanks, Liz! The almond flour does add a wonderful and unique flavor and texture!
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.
You are speedy, Tonya! I love it! Thanks so much for leaving your review!
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.
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!
Can I substitute gluten free flour for regular flour, or all almond flour
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.
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
Can you use all almond flour for guests that must eat gluten free?
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??
What do you think about using frozen berries? I have a huge bag in the freezer I’d like to use up.
Happy weekend!
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.