Ridiculously Easy Summer Berry Crisp
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!
Servings: 10
Calories: 308kcal
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
See Café Tips above in post for more detailed tips and instructions.
Serves 8-10
Nutrition
Calories: 308kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 75mg | Potassium: 84mg | Fiber: 5g | Sugar: 31g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg