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Berry Almond Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 -8 servings 1x


This Berry Almond Crisp recipe is simple to make, it’s naturally sweetened with fruit and honey, and topped with a (naturally gluten-free) delicious almond and oatmeal crisp.



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:

  • 56 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)


To Make The Almond Topping:

  1. Stir all ingredients together until combined, mixing them together with your fingers if needed.  Set aside.

To Make The Berry Almond Crisp.

  1. Preheat oven to 350 degrees F.  Prepare the almond topping (see above).
  2. 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.
  3. 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.


Feel free to mix in some extra sweetener (of your choice) with the berries before baking, if you like a super sweet crisp.  But I felt like the berries were plenty sweet on their own.

Recipe slightly adapted from my Easy Blueberry Crisp.