Triple Berry Crisp with Almond Oat Topping

• 4 cups mixed fresh berries (strawberries, blueberries, blackberries)
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss berries with granulated sugar, lemon juice, and vanilla extract. Transfer to an 8x8 inch baking dish.
3. 3 In another bowl, mix oats, almond flour, sliced almonds, brown sugar, granulated sugar, cinnamon, and salt.
4. 4 Cut in the butter until the mixture resembles coarse crumbs.
5. 5 Sprinkle the oat mixture evenly over the berries.
6. 6 Bake for 45 minutes or until the topping is golden brown and the filling is bubbly.
7. 7 Let cool for 15 minutes before serving.

Equipment

• 8x8 inch baking dish
• Mixing bowls
• Baking sheet (optional, for catching spills)

Variations

• Use all one type of berry for a single berry crisp.
• Add a splash of orange zest to the berry filling for a citrus twist.

Substitutions

• Substitute almond flour with ground flaxseed for a nut-free option.
• Use coconut oil instead of butter for a dairy-free version.

Pairings

• A glass of chilled white wine or sparkling cider.
• A pot of strong, aromatic coffee.

Nutrition

Tips

• For a gluten-free version, ensure your oats are certified gluten-free.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well! Wrap tightly with foil and store for up to 2 months. Thaw overnight in the fridge and reheat in a 300°F oven.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a drizzle of honey or a sprinkle of powdered sugar.

FAQ