Razzleberry Crisp

Preparation info
  • Serves


    • Difficulty


Appears in
Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

Crisps are easy to whip up for a weekday dessert. I make this one with fresh fruit when it is in season, but the recipe also works if you have fruit put up for the winter in your larder or your freezer. The mint takes this crisp to another level of freshness.


For the Topping

  • 2 cups unbleached (all-purpose) flour
  • ½ cup packed light brown sugar


Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate. Line a baking sheet with parchment.

To make the topping: In a medium mixin