Description
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.
Ingredients
Scale
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
To Make The Almond Topping:
- Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.
To Make The Berry Almond Crisp.
- Preheat oven to 350 degrees F. Prepare the almond topping (see above).
- 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.
- 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.
Notes
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.