Ingredients Fruits Berries Mixed Berry Crisp with Matzo Streusel Be the first to rate & review! 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. Slideshow: More Berry Dessert Recipes By Kelsey Jane 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 Facebook Instagram Twitter 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. Food & Wine's Editorial Guidelines Published on March 26, 2018 Print Rate It Share Share Tweet Pin Email 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 hrs 30 mins Yield: 6 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 Preheat the oven to 375°. 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. 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. Rate it Print