Mixed Berry Crisp with Matzo Streusel

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Sweet-tart berries, tossed with just enough sugar and lemon juice, get topped with salty-sweet crumbled matzos for the perfect springtime dessert.

By
Kelsey Jane Youngman
Photo of Kelsey Youngman
Kelsey Jane Youngman

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.

Expertise: recipe development, cooking, baking, food styling.

Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks."

Food & Wine's Editorial Guidelines
and
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
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Updated on October 11, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Matzo Berry Crisp
Sweet-tart berries, tossed with just enough sugar and lemon juice, get topped with salty-sweet crumbled matzos for the perfect springtime dessert.  Serve with your favorite vanilla ice cream or dollops of barely sweetened whipped cream. Photo: Abby Hocking
Active Time:
20 mins
Total Time:
1 hr 30 mins
Yield:
6 servings

Note from the Food & Wine Test Kitchen

Serve with your favorite vanilla ice cream or dollops of barely sweetened whipped cream.

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Ingredients

Crisp

  • 1 pound strawberries, hulled and quartered

  • 6 ounces blackberries

  • 6 ounces blueberries

  • 6 ounces raspberries

  • 2 tablespoons granulated sugar

  • 2 tablespoons packed light brown sugar

  • 1 teaspoon packed finely grated lemon zest

  • 1 teaspoon cinnamon

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 2 tablespoons unsalted butter, cubed

Streusel

  • 4 pieces of matzo, finely crushed

  • 1/2 stick unsalted butter, melted

  • 1/4 cup packed light brown sugar

  • 2 tablespoon granulated sugar

  • 1 tablespoon cinnamon

  • 1/2 teaspoon Kosher salt

  • Vanilla ice cream, for serving

Directions

  1. Preheat the oven to 375°F. Prepare the crisp In a large bowl, toss the strawberries, blackberries, blueberries and raspberries with both sugars, the lemon zest, cinnamon, salt and pepper. Transfer to a large cast-iron skillet and scatter the butter on top.

  2. Make the streusel: In a medium bowl, mix the crushed matzo with the butter, both sugars, the cinnamon and salt until evenly moistened. Sprinkle the topping over the berries and bake for about 40 minutes, until the fruit is bubbling. Let the crisp cool for at least 30 minutes before serving with vanilla ice cream.

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