Mixed Berry Crisp
Hi all. Did this post come after midnight? Maybe. Was that because I was having a great Sunday hanging out with my family? Definitely. Don’t worry – Erik informed me I still have 4 hours (ish) Alaska time before this is late.
Start by combining the berries, cornstarch, brown sugar, lemon juice and salt in a medium bowl.
Spread into an 8×8 pan sprayed with cooking spray.
In a large bowl, stir together the oats, almonds, almond meal, brown sugar and salt. Sprinkle in the olive oil and stir until combined.
Sprinkle the topping over the fruit.
Bake at 375°F for 30 minutes. Cover with tin foil and bake for an additional 10 minutes. Remove from oven and allow to cool completely on a wire rack.
And that’s it. Easiest fruit crisp you’ve ever made. You could sub in literally anything for the berries.
Enjoy!
Mixed Berry Crisp
Ingredients:
Filling
- 24 ounces (4.5 cups) mixed berries
- 1/4 cup dark brown sugar, packed
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- pinch of salt
Topping
- 1 cup old-fashioned oats
- 1/2 cup almonds, chopped
- 1/2 cup almond meal
- 1/4 cup dark brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup olive oil
Directions:
- In a medium bowl, combine the berries brown sugar, cornstarch, lemon juice and salt for the filling. Spread into an 8×8 pan sprayed with cooking spray.
- In a large bowl, mix together the oats, almonds, almond meal, brown sugar and salt. Mix in the olive oil with a rubber spatula and sprinkle over the top.
- Bake at 375°F for 30 minutes. Cover with foil for an additional 10 minutes in the oven. Remove from oven and cool completely on a wire rack.
