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5 from 5 votes
A pie dish with berry crisp.
Summer Fruit Crisp Recipe
Prep Time
20 mins
Cook Time
45 mins

Capture the last days of summer with my Berry Crisp recipe, which has a new twist on the lovely almond topping!

Course: Dessert
Cuisine: American
Servings: 6 people
Author: Gemma Stafford
  • 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
  1. In a large bowl add the flour, sugar, almonds, cinnamon, and salt. Mix it up to combine.

  2. Add in the cold, cubed butter, and using your fingertips rub it into the dry ingredients until it resembles coarse crumbs. Set aside.

  3. In a 9-inch pie dish add the fruit. (I used strawberries, blueberries, raspberries, and blackberries).

  4. Toss the berries in the cornstarch, brown sugar, and lemon juice.

  5. Generously sprinkle the crisp topping over the prepared fruit.

  6. Bake at 375°F (190°C) for roughly 40-45 minutes or until bubbling and golden brown.

  7. Serve hot with vanilla ice cream. Store leftovers covered in the fridge for up to 3 days.