How To Make Berry Almond Crisp
Berry almond crisp is a delicious dessert to enjoy in the hot season. It’s naturally sweet from the berries and honey and goes well with vanilla ice cream.
Serves:
Ingredients
FOR ALMOND TOPPING:
- 1cupold-fashioned oats
- 1⁄2cupalmond meal or all-purpose flour
- 1⁄3cupBlue Diamond Oven Roasted Sea Salt Almondschopped
- 1⁄4cuphoney or maple syrup
- 3TbspMelted coconut oil
- 1⁄4tspground cinnamon
- 1⁄4tspsalt
FOR BERRY ALMOND CRISP:
- 6cupsfresh berries
- 2Tbspcornstarch
- 1Tbsplemon juicefreshly-squeezed
- 1⁄4tspalmond extractoptional
- 1batchalmond toppingsee below
Instructions
ALMOND TOPPING:
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Stir all ingredients together until combined. Set aside.
BERRY ALMOND CRISP:
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Preheat oven to 350 degrees F.
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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.
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Bake for 35 to 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.
Recipe Notes
If you want to make the recipe gluten-free, use gluten-free oats. Use a combination of blackberries, blueberries, raspberries and chopped strawberries.
Nutrition
- Calories: 443.37kcal
- Fat: 22.18g
- Saturated Fat: 5.73g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.24g
- Polyunsaturated Fat: 2.71g
- Carbohydrates: 58.13g
- Fiber: 7.50g
- Sugar: 36.39g
- Protein: 9.18g
- Sodium: 297.53mg
- Calcium: 113.46mg
- Potassium: 443.09mg
- Iron: 1.68mg
- Vitamin A: 3.38µg
- Vitamin C: 11.52mg
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