Fruit Crisp with Mixed Berries and Matzo Streusel (GF)

Mixed berries in a white bowl with vanilla ice cream.

5 from 21 votes

Fruit Crisp with Mixed Berries and Matzo Streusel (GF)

This Fruit Crisp with Mixed Berries and Matzo Streusel is a simple, gluten-free dessert made for Passover and beyond. Juicy berries bake until bubbling beneath a buttery cinnamon matzo topping that delivers classic crisp texture without flour. Easy to assemble and perfect for serving straight from the skillet, it’s a dependable, fruit-forward finish to any holiday meal.

Prep Time10

Cook Time40

Cooling Time30

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 210kcal

Author: Gwen Wolken

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.

Notes

Using a mix of strawberries, raspberries, blueberries, and blackberries creates a filling that’s both sweet and tart, with enough natural juice to bubble and thicken as it bakes.

Letting the crisp cool before serving allows the filling to set and keeps the topping crisp.

The crisp can be made ahead and stored in the refrigerator, then gently reheated in the oven before serving. It’s equally good served warm or at room temperature, making it a flexible option for holiday meals. My personal favorite is to serve it with vanilla ice cream!

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.

Nutrition