Pies & Tarts

Last Days Of Summer Berry Crisp

5 from 5 votes
Capture the last days of summer with my Berry Crisp recipe, which has a new twist on the lovely almond topping!
A pie dish with berry crisp.

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Hi Bold Bakers!

Ah, summer. Part of me wants it never to end—the desserts, with all of the seasonal fruits and berries–are just so good. Then, there’s part of me that wants to get to fall and winter desserts (and cooler temperatures!). But before it’s time to move on to other seasons, you have to try my Last Days of Summer Berry Crisp recipe!

Honestly, this recipe is to die for. The crisp topping isn’t the standard topping. Instead of chopped almonds, it’s actually made with ground almonds, giving it a really nice texture and a different twist. It’s so good that this dessert will be something you look forward to next summer, too!

A look at the summer berry crisp topping.

What Is A Crisp?

A crisp is sort of like a pie, except it doesn’t have a pastry crust. Instead, it has a “crisp” topping, usually including almonds. Crisps are easily made, and they’re especially good when made with summer fruit. I can’t talk about crisps without mentioning that if you haven’t tried my pear and chocolate crisp yet, you’re not livin’.

[ Looking for crisp with a different fruit? Try my Skillet Cherry Crisp! ]

What You Need To Make Summer Berry Crisp

How To Make Summer Berry Crisp

If you have your vanilla ice cream ready, you’re really halfway to enjoying dessert, as this Summer Berry Crisp recipe couldn’t be easier. And just wait until you try the topping–you’ll be amazed at the luscious the flavor. You can grab the full recipe with measurements down below.

Gemma’s Pro Chef Tips For Making Berry Crisps

  • Make the crisp topping in advance and keep it in the freezer so that you have it ready for a last-minute dessert emergency
  • I love almonds but feel free to use ground walnuts or hazelnuts
  • If you can’t find ground almonds in the store, simply grind whole nuts until fine in a food processor.
  • This topping can be used on any in-season fruit, such as peaches, pears, apples, and blueberries.
  • You can assemble the whole crisp up to eight hours in advance and then bake it when you’re ready.
  • Make your own brown sugar!

My easy crisp recipe with a spoonful removed.

Make More Dessert!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Summer Fruit Crisp Recipe

5 from 5 votes
Capture the last days of summer with my Berry Crisp recipe, which has a new twist on the lovely almond topping!
Author: Gemma Stafford
Servings: 6 people
Prep Time 20 minutes
Cook Time 45 minutes
Capture the last days of summer with my Berry Crisp recipe, which has a new twist on the lovely almond topping!
Author: Gemma Stafford
Servings: 6 people


  • ¾ cup (4oz/115g) all-purpose flour
  • ½ cup (4oz/115g) granulated sugar
  • ½ cup (2oz/57g) ground almonds
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (4oz/115g) cold butter (cubed)
  • 6 cups (1lb 14oz/852g) mixed berries
  • 1 tablespoon cornstarch
  • 2 tablespoons dark brown sugar
  • 1 tablespoon lemon juice


  • In a large bowl add the flour, sugar, almonds, cinnamon, and salt. Mix it up to combine.
  • Add in the cold, cubed butter, and using your fingertips rub it into the dry ingredients until it resembles coarse crumbs. Set aside.
  • In a 9-inch pie dish add the fruit. (I used strawberries, blueberries, raspberries, and blackberries).
  • Toss the berries in the cornstarch, brown sugar, and lemon juice.
  • Generously sprinkle the crisp topping over the prepared fruit.
  • Bake at 375°F (190°C) for roughly 40-45 minutes or until bubbling and golden brown.
  • Serve hot with vanilla ice cream. Store leftovers covered in the fridge for up to 3 days.
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Kelly O'Connor
Kelly O'Connor
2 years ago

Hi Gemma,
Could we use frozen berries in this crumble? I have not been able to get to the shops, but have plenty of berries I froze during the summer. Can’t wait to try this recipe. I love your crumble & pie recipes.
Kelly O’Connor

2 years ago

Would it be ok to use almond flour instead of ground almonds? Amounts? Thanks so much, and love your recipes and your book!! 🙂

2 years ago

Gemma why don’t you show nutritional value for you recipes. Us dieters would love this information, so we can work it in to our diet. Thanks Linda McHugh

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook