There’s something magical about the Last Days of Summer Berry Crisp that captures the essence of the season in every bite. Juicy, sun-ripened berries burst with sweetness, while a golden, buttery oat topping adds a satisfying crunch.
In just 20 minutes of prep and 45 minutes of baking, you’ll create a dessert that’s both comforting and vibrant, perfect for savoring those fleeting summer moments.
The warm, bubbling berries mingle with hints of cinnamon and vanilla, creating a luscious filling that’s impossible to resist. Paired with a scoop of creamy vanilla ice cream, this crisp becomes a celebration of textures and flavors—soft, crisp, and utterly indulgent.
It’s a dessert that feels like a hug from summer itself, ready to delight your taste buds and your guests.
Ingredients for Last Days of Summer Berry Crisp
- For the crisp topping:
- ¾ cup (4oz/115g) all-purpose flour
- ½ cup (4oz/115g) granulated sugar
- ½ cup (2oz/57g) ground almonds (can substitute with oats for a nut-free option)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (4oz/115g) cold butter, cubed (ensure it’s cold for a crumbly texture)
- For the berry filling:
- 6 cups (1lb 14oz/852g) mixed berries (e.g., strawberries, blueberries, raspberries, blackberries)
- 1 tablespoon cornstarch (to thicken the juices)
- 2 tablespoons dark brown sugar (for a deeper flavor)
- 1 tablespoon lemon juice (adds brightness and balances sweetness)
Step-by-Step Instructions
- Prepare the crisp topping: In a large bowl, combine the flour, granulated sugar, ground almonds, cinnamon, and salt. Mix well to ensure even distribution.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the mixture until it resembles coarse crumbs. Set aside.
- Prepare the berry filling: In a 9-inch pie dish, add the mixed berries. Toss them with cornstarch, dark brown sugar, and lemon juice until evenly coated.
- Assemble the crisp: Generously sprinkle the prepared crisp topping over the berry mixture, covering it evenly.
- Bake: Preheat your oven to 375°F (190°C). Bake the crisp for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
- Serve: Allow the crisp to cool slightly, then serve warm with a scoop of vanilla ice cream for the perfect finish. Store any leftovers covered in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This berry crisp is a star on its own, but pairing it with a scoop of vanilla ice cream takes it to the next level. For a lighter option, try a dollop of whipped cream or a drizzle of warm caramel sauce. If you’re feeling fancy, garnish with a sprig of fresh mint or a dusting of powdered sugar.
Keep It Fresh: Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy again. For a quick fix, microwave individual portions for 20-30 seconds, though the topping may lose some crunch.
Mix It Up: Recipe Variations
Feel free to get creative with the fruit! Swap in peaches, apples, or cherries for a seasonal twist. For a nut-free version, replace the almonds with rolled oats. You can also experiment with spices like nutmeg or cardamom to add a unique flavor profile.
Quick Tips for Busy Bakers
To save time, prep the crisp topping ahead of time and store it in the fridge for up to 2 days. You can also use frozen berries—just toss them in the cornstarch mixture while still frozen to prevent excess liquid. No need to thaw!
Last Days Of Summer Berry Crisp
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup ground almonds
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter (cubed)
- 6 cups mixed berries
- 1 tablespoon cornstarch
- 2 tablespoons dark brown sugar
- 1 tablespoon lemon juice
Instructions
- 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.
