Mixed Berry Crisp

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This berry crisp is incredibly easy to make and perfect for using fresh summer berries. What sets it apart is the ground almonds in the topping, adding a nutty, buttery texture that makes every bite special.

• Easiest dessert ever: Simple to prepare, even if you’re a beginner, and ready to bake in no time.
• Perfect for a crowd: Make it ahead and bake it fresh when guests arrive—stress-free entertaining at its best.
• Fresh and flexible: Enjoy juicy summer berries—any kind you have on hand—for an effortless burst of flavor.
• Unique almond twist: Ground almonds in the topping add richness and a delightful crunch that makes this crisp stand out.
• Make it all summer long: So easy and delicious, you’ll want to make this recipe a staple every summer season.

When making this Summer Berry Crisp, I definitely recommend using fresh fruit over frozen. I once tried making it with frozen berries straight from the freezer, and the crisp turned out really liquidy—which was a bit of a bummer. If you want to use frozen berries, just be sure to defrost them first, drain off any excess liquid, then toss them with the filling ingredients before baking. Also, don’t be afraid to mix up the fruit—use whatever’s seasonal and abundant for the best flavor.

Bold Bakers Loved This!

“This recipe is hands down the simplest dessert I’ve ever made that still tastes incredible. The berry mix was juicy and fresh, and the topping had just the right amount of crunch with that almond twist. I’m already planning to make it again next weekend!”– Jason M.

“I made this berry crisp for a family gathering, and it was a total hit! The almond topping added a lovely nutty flavor that made it stand out from any crisp I’ve had before. Plus, it was super easy to prepare. Definitely a new summer favorite!” — Emily R

IMPORTANT NOTE: This recipe was improved and updated on 6/1/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, serving suggestions and variations, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents

• What’s The Difference Between Crisp and Crumble
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Berry Crisp
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Serving Suggestions and Variations for Berry Crisp
• FAQs
• More Crisp Recipes

What’s the Difference Between Crisp and Crumble

Crisp:

A crisp topping is usually lighter and crunchier, often made with larger pieces of butter mixed with flour, sugar, and sometimes nuts or oats. The texture is more brittle and crackly, creating a crisp shell on top of the fruit.

Crumble:

A crumble topping is typically softer and more crumbly in texture, with a higher ratio of butter or fat to flour. It’s more like coarse crumbs that melt into a tender, buttery layer rather than a hard crunch. Crumbles often don’t include nuts or oats (but can).

Tools You Need

• 9-inch pie dish
• Measuring spoons
• Measuring cups
• Mixing bowls
• Whisk

Key Ingredients and Substitutes

All-Purpose Flour

• Adds structure to the crisp topping.
• Substitutes: Whole wheat flour for more flavor and nutrients. Use a gluten-free blend or Almond Baking Mix if needed.

Granulated Sugar

• Sweetens and helps the topping brown.
• Substitutes: Coconut sugar or light brown sugar.

Ground Almonds

• Brings richness, nutty flavor, and a chewy texture.
• Substitutes: Ground hazelnuts, ground walnuts, or oatflour for nut-free.

Ground Cinnamon

• Infuses warm, aromatic spice.
• Substitutes: Nutmeg, cardamom, pumpkin pie spice, or homemade mixed spice.

Salt

• Enhances overall flavor and balances sweetness.

Cold Butter

• Binds the topping and helps it bake up golden and crumbly.
• Substitutes: Plant-based butter for a dairy-free version.

Fresh Mixed Berries

• Juicy and vibrant base for the dessert.
• Substitutes: Any fresh seasonal fruit.

Dark Brown Sugar

• Adds deep, molasses-like sweetness to the filling.
• Substitutes: Make brown sugar at home or use maple syrup.

Cornstarch

• Thickens the berry juices as they bake.
• Substitutes: Arrowroot powder or tapioca starch.

Lemon Juice

• Brightens the flavor and balances sweetness.
• Substitutes: Lime juice or a splash of apple cider vinegar.

How to Make Berry Crisp

To Make the Crisp Topping

1. Combine dry ingredients: In a large bowl, add the flour, sugar, ground almonds, cinnamon, and salt. Whisk together until combined.

2. Add in the cold cubed butter: Using your fingertips, rub it into the dry ingredients until it resembles coarse breadcrumbs. Set aside.

To Make the Fruit Filling

3. Toss the fruit: In a 9-inch pie baking dish, add the fruit, brown sugar, cornstarch, and lemon juice. Toss until all the berries are coated with this mixture.

To Assemble the Crisp

4. Add the topping: Generously sprinkle the crisp topping flour mixture over the prepared fruit.

5. Bake until golden: Bake at 375°F (190°C) for 40–45 minutes or until the berry filling is bubbling and the top is golden brown.

6. Serve and store: Serve hot with vanilla ice cream. Store leftovers covered in the fridge for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Prep the topping ahead: Make the crisp topping in advance and keep it in the freezer—perfect for last-minute dessert cravings or unexpected guests.
• Customize the nuts: If you don’t have ground almonds, grind whole almonds in a food processor. You can also substitute ground walnuts or hazelnuts for a different flavor.
• Choose your fruit wisely: Fresh berries give the best texture and flavor.
• Mix and match: Use any combo of summer berries—blueberries, blackberries, strawberries, raspberries. You can even swap in peaches, plums, or apples depending on the season.
• Assemble ahead: You can prep the entire crisp up to 8 hours before baking. Just store it in the fridge, then bake when you’re ready to serve.
• DIY brown sugar: Out of brown sugar? Make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses.

Make Ahead and Storage Instructions

• Make ahead: You can fully assemble the berry crisp up to 8 hours in advance. Keep it covered in the fridge and bake just before serving for the freshest results.
• Freeze the topping: The crisp topping can be made in bulk and stored in the freezer for up to 2 months, making it easy to whip up a crisp anytime.
• Storing leftovers: Once baked, cover and refrigerate any leftover crisp. It will keep well for up to 3 days. Reheat in the oven at 350°F (175°C) to re-crisp the topping.
• Freezing after baking: Baked crisp can be frozen for up to 1 month. Cool completely, wrap tightly, and thaw in the fridge overnight. Reheat in the oven before serving.

Serving Suggestions and Variations

Serving Suggestions

• Top it off: Serve warm with a generous scoop of vanilla ice cream, whipped cream, or even a dollop of Greek yogurt for a lighter twist.
• Add texture: Sprinkle with toasted sliced almonds or other chopped toasted nuts just before serving for an extra crunch.
• Breakfast treat: Leftovers? Reheat and enjoy with plain yogurt for a cozy brunch or breakfast option.

Variations

• Swap the fruit: Try this crisp with peaches, plums, apples, or pears—any ripe, seasonal fruit works beautifully.
• Go nut-free: Use oat flour or additional all-purpose flour instead of ground almonds if needed.
• Add citrus zest: Mix in some lemon or orange zest to brighten the flavor of the filling.
• Spice it up: Try a dash of cardamom, nutmeg, or ginger in place of or alongside the cinnamon.
• Make it mini: Bake individual crisps in ramekins for a charming dinner party dessert.

FAQs

What are good nut substitutes for almonds?

Ground walnuts or hazelnuts work well as alternatives.

How can I make this recipe dairy-free or vegan?

Replace butter with a plant-based alternative to make it vegan and dairy-free.

Can I use other fruits besides berries?

Absolutely! Peaches, apples, pears, and plums all make delicious crisps.

How do I prevent the topping from getting soggy?

Make sure to avoid over-mixing the topping with the fruit.

Can I add spices other than cinnamon?

Yes! Nutmeg, cardamom, or ginger can add lovely warmth and flavor.

More Crisp Recipes

• Peach and Blueberry Crisp
• Microwave Mug Apple Crisp
• Peanut Butter and Jelly Crisp
• Unforgettable Blackberry Crisp
• Sublime Strawberry Rhubarb Crisp

IMPORTANT NOTE: This recipe was improved and updated on 6/1/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, serving suggestions and variations, answers to the most frequently asked questions, and Pro Chef Tips.

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