Berry Almond Crisp
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Ingredients
Almond Topping Ingredients:
- 1 cup old-fashioned oats (use gluten-free oats if making this recipe GF)
- 1/2 cup almond meal or all-purpose flour (or any favorite flour)
- 1/3 cup chopped Blue Diamond Oven Roasted Sea Salt Almonds
- 1/4 cup honey or maple syrup
- 3 tablespoons melted coconut oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Berry Almond Crisp Ingredients:
- 5-6 cups fresh berries (I used a combination of blackberries, blueberries, raspberries and chopped strawberries)
- 2 tablespoons cornstarch
- 1 tablespoon freshly-squeezed lemon juice
- optional: 1/4 teaspoon almond extract
- 1 batch almond topping (see below)
Instructions
6 steps
- 1
To Make The Almond Topping:
- 2
Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.
- 3
To Make The Berry Almond Crisp.
- 4
Preheat oven to 350 degrees F. Prepare the almond topping (see above).
- 5
Pour the berries into an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.
- 6
Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.
40 min
Progress
0 / 6 steps
