Mixed Berry Crisp
August is peak season for juicy and delicious strawberries, blueberries, blackberries and more. What better way to enjoy them on a summer evening than a warm homemade crisp with cold vanilla ice cream or Greek yogurt. It's the perfect simple and fruity summertime dessert!
Ingredients
Mixed berry filling
- 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen
- 1/3 cup honey or maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1/2 teaspoon orange or lemon zest (if you don't love strong citrus flavour, scale back to 1/4 teaspoon, or omit)
- 2 tablespoons orange or lemon juice
Gluten-free oat and almond topping
- 1 cup old-fashioned oats
- 1/2 cup packed almond flour or almond meal
- 1/2 cup sliced almonds or chopped pistachios or pecans (optional)
- 1/3 cup packed coconut sugar or brown sugar
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you're using strawberries, slice them into 1/4-inch thick pieces. If you're using particularly large blackberries, slice them in half.
- In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream.
Recipe courtesy of Cookie and Kate.
