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Blueberry Sauce Recipe
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Summer Berry Crisp Recipe

Course: Desserts and Sweets
Author: Ann Timm



  • 6 cups fresh berries such as blueberries, blackberries, or hulled strawberries (I used 3 cups blueberries, 2 cups strawberries, and 1 cup blackberries)
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sucanat
  • 4 tablespoons arrowroot

Crisp topping:

  • 1 cup rolled oats
  • ½ whole wheat pastry flour
  • ¼ cup sucanat
  • ½ teaspoon salt
  • ¼ teaspoon allspice
  • 1/3 cup sliced almonds
  • ¼ cup butter melted
  • 2 tablespoons maple syrup


To make filling:

  • Place the berries, lemon juice, orange zest, and lemon zest, in a large bowl. In a separate bowl stir together the sucanat and arrowroot, then add to the berries and toss gently to combine. Pour berry mixture into an 8 x 8 inch baking dish.

To make topping:

  • Mix flour, oats, sucanat, allspice, and salt together in a bowl. Add melted butter and maple syrup, stir to combine. Add the nuts and stir again. Sprinkle topping over the fruit.
  • Bake at 375 degrees F for 30 to 35 minutes. Let the crisp cool slightly before serving to allow the juices to thicken.