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Summer Berry Crisps

Makes 4 servings


Crisp Topping:

Berry Filling:

  • 18 oz. mixed berries, fresh or frozen
  • 1 t. tapioca starch
  • 1 T. fresh lemon juice
  • ¼ C. sugar


  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper and place 4- 1-cup ramekins on top. Set aside.
  3. Put all the ingredients for the topping in a bowl and mix together with a pastry blender, a fork, or your hands. Mix until the shortening is evenly mixed through and the mixture feels a little sandy.
  4. In another small bowl mix together the berry filling, gently tossing until everything is coated with the sugar.
  5. Pour the berry mixture evenly into the 4 ramekins and top with ¼ C. of the crisp topping. (Save the remaining crisp mixture for another batch! Pop it in a baggie and throw it in the freezer, it will stay good for a few months.)
  6. Bake for 30-35 minutes until the berry juices are bubbling and the crisp is just lightly browned on top.
  7. Cool 10 minutes and then serve while warm!