Verry Berry Summer Crisp

prep:10 minutes
cook:30 minutes
Show nutritional information
  • Serves: 5
  • Calories: 293
  • Total Fat: 17g
  • Total Carbohydrate: 34g
  • Protein: 4g
This crisp is very easy to make, and is the perfect summer treat! I like my crisps alone, with no ice cream, but if you prefer yours with vanilla ice cream, go right ahead!!

Serves: 5

Serves: 5decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 350 F, and grease an 8x8 inch glass baking dish with palm shortening or butter.
  2. Place all of the fruit in a medium bowl, and set aside. In a large bowl, mix together all of the dry ingredients. Mix in the palm shortening, using your hands, until the mixture resembles course crumbs.
  3. Layer the berries evenly, on the bottom of the greased pan. Sprinkle the crumble topping on top, covering all the berries.
  4. Bake your crisp for 30-35 minutes, or until the fruit starts bubbling, and the top is crispy and golden.
  5. Let the crisp cool for at least five minutes before serving (so you don't burn your tongue off). Serve in bowls, plain, or a la mode (with vanilla ice cream)!


You can use 4 cups of any type of berry you prefer, as opposed to strawberries, blackberries, and blueberries. Either just coconut sugar or just maple sugar can be used- just make sure to use 6 Tbs of it. If you can have dairy, I'm sure grass-fed butter would work great, in place of the palm shortening.

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