Name: Berry Almond Crisp
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
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; 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)

Berry Almond Crisp

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.

⏱ 45 menit 🔨 Persiapan 5mnt 🔥 Masak 40mnt 📊 Sedang 🍽 6 porsi 👁 41

Langkah-langkah

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

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.

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