This gluten-free Fruit Crisp is made with bubbling mixed berries and a buttery cinnamon matzo streusel that delivers classic crisp texture without flour. Naturally suited for Passover but welcome any time of year, it's an easy dessert that comes together quickly and bakes beautifully in one skillet. Serve it warm for a simple, fruit-forward finish to the meal.
Fruit Crisp At A Glance
- ⏱ Total Time: 1 hour 20 minutes (10 min prep + 40 min bake + 30 min cooling)
- 🍓 Servings: 8
- 🇺🇸 Cuisine Type: American
- 🥗 Dietary Info: Gluten-free; Passover-friendly
- 🍒 Flavor Profile: Juicy mixed berries baked until bubbling, topped with a buttery cinnamon matzo streusel for a sweet, lightly spiced crunch
- 🥡 Storage Notes: Store leftovers in an airtight container in the refrigerator. Reheat gently or enjoy chilled
- ⭐ Why You'll Love It: A simple, fruit-forward crisp that delivers classic texture without flour. Easy to make, perfect for Passover, and just as welcome beyond the holiday
Fruit crisps are typically made with flour, oats, or breadcrumbs, which makes them tricky during Passover. This version uses crushed gluten-free matzo in the streusel topping, creating the same buttery, crisp texture without flour. The result is a fruit-forward dessert that feels familiar and comforting, while still fitting beautifully into a Passover menu.
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If you are a lover of granola with fruit and nuts, this Passover Granola is yummy! Plus, we can't forget Matzo Crack (GF), Gluten Free Coconut Macaroons, or Easy Almond Macaroon Cookies!
Ingredients
You will need the following ingredients to make this berry crisp:
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Ingredient Notes:
- Gluten-free matzo - Instead of flour or oats, this fruit crisp uses crushed gluten-free matzo to create a streusel topping that works for Passover while still delivering a classic crisp texture. During testing, I tried using almond flour and other flours that would work for Passover. Gluten-free matzo produced the best balance of crunch and structure, crisping nicely as it baked without becoming dense or gummy.
- Mixed berries - A combination of strawberries, raspberries, blueberries, and blackberries gives this crisp the right balance of sweetness and acidity. I tested different fruit ratios and found that using a mix of berries created enough natural juice to bubble and thicken without turning watery, while keeping the flavor bright and fresh.
- Butter, cinnamon, and lemon zest - Butter helps the streusel brown and adds richness, while cinnamon brings a warmth that ties the topping to the fruit. Lemon zest lifts the berries and keeps the filling from tasting flat. Together, these ingredients create a familiar crisp flavor, even without traditional baking ingredients.
See the recipe card for quantities.
Variations
- Orange zest: It's a very small variation but swapping the orange zest for lemon zest gives the mixed berry crisp a different kind of refreshing taste.
- Add a crunch: Adding in some chopped almonds or pecans is a delicious way to change the texture and add some crunch to the mix.
- Lemon juice - using 1 tablespoon of lemon juice would make the filling more tart.
- Oats - If you would like to make this on a day that is not during the Passover holiday, you can substitute oats for the matzo in this recipe.
How To Make Fruit Crisp: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, combine all the berries, sugars, lemon zest, cinnamon, salt and pepper. Mix lightly.
Transfer the mixture to a large cast-iron skillet and scatter the butter on top.
Step 2: Crush the matzo so that it resembles chunky flour or use a gluten-free matzo farfel.
In a medium bowl, combine the crushed matzo, butter, sugar, cinnamon, and salt. Mix until everything is coated and combined.
Step 3: Sprinkle the matzo streusel over the top of the berry mixture.
Step 4: Bake for 40 minutes until the fruit is bubbling and let it cool in the skillet for another 30 minutes before serving.
Recipe Tips
- You don't need to crush the matzo into a full flour, you can leave some larger pieces in the mix for added texture.
- The smaller the pieces of butter for the berry crisp topping, the better it will distribute.
Confidence Tip
Let the crisp cool in the skillet for a full 30 minutes before serving it. It's during this time that the base firms up a bit and all the flavors come together.
I'm a big fan of berries in recipes! I use them in Easy Triple Berry Patriotic Trifle Recipe (GF), Lemon Blueberry Cookies and the Strawberry Lemonade Sorbet.
How To Serve Mixed Berry Crisp With Matzo Streusel
This berry crisp is delicious on its own, but it also pairs well with a variety of toppings. Vanilla ice cream is a classic choice, while cinnamon or caramel ice cream adds extra warmth and richness. For a lighter option, vanilla Greek yogurt works beautifully, and dairy or non-dairy whipped cream adds a soft, airy finish without overpowering the fruit.
Recipe Frequently Asked Questions
Both are a delicious, baked fruit dessert. However, a crisp tends to have an oat or a grain in its streusel topping where whereas a crumble omits the grain as well as any nuts in its topping.
Though frozen berries can be used in this mixed berry crisp, it will add more liquid to the base. This means that you may have to cook it a bit longer than normal for the extra fruit juice to dissolve and mix in.
Other Delicious Desserts For Passover
Let me know your thoughts on this Fruit Crisp by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Fruit Crisp with Mixed Berries and Matzo Streusel (GF)
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Ingredients
Berries
- 1 lb strawberries
- 6 oz raspberries
- 6 oz blueberries
- 6 oz blackberries
- 2 tablespoon sugar
- 3 tablespoon light brown sugar
- 1 teaspoon lemon zest grated
- 1 teaspoon cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoon unsalted butter cubed
Streusel Topping
- 4 sheets gluten-free matzo crushed
- 4 tablespoon unsalted butter melted
- ¼ cup light brown sugar
- 2 tablespoon sugar
- 1 tablespoon cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 375℉.
- In a large bowl, combine all of the ingredients for the berries.
- Transfer to a large cast-iron skillet. Scatter butter on the top.
- Crush the matzo sheets until it resembles a coarse mixture.
- In a medium bowl, mix all of the ingredients for the streusel topping until combined.
- Sprinkle the topping over the berrie mixture.
- Bake for 40 minutes until the fruit is bubbling.
- Let rest and cool in the skillet for 30 minutes before serving.
Shery says
Can I used crushed sliced almonds in place of the matza?
Gwen Wolken says
Yes. The purpose of using matzo is to mimic flour and bind the ingredients, but using crushed almonds would taste nice!