Description
This Mixed Berry Oat Almond Crisp is a delightful, comforting dessert featuring a medley of fresh berries topped with a buttery oat and almond crumble. Baked to golden perfection, it’s perfect for enjoying warm with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of tart berries and sweet, crunchy topping makes it an irresistible treat for any season.
Ingredients
Crisp Topping
- 3/4 cup all purpose flour
- 3/4 cup thick rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 - 1 teaspoon cinnamon or other warming spice (depending on preference)
- 1/2 cup cold butter, cut into 1/4" cubes
- 1 tablespoon butter (for greasing the skillet)
- 1/2 cup sliced almonds
Berry Filling
- 2 cups Marionberries or blackberries
- 2 cups raspberries
- 2 cups blueberries
- 1/4 - 1/2 cup granulated sugar
- 1 medium lemon, zested and juiced
- 1/4 teaspoon fine sea salt
- 1-2 tablespoons tapioca flour, corn starch, or all purpose flour (for thickening)
Instructions
- Preheat and Prepare Skillet: Arrange a rack in the middle of the oven and preheat to 350°F. Butter a 9-10 inch round skillet, pie dish, or an 11x7-inch baking dish with 1 tablespoon of softened or melted butter, then set aside.
- Make the Crisp Topping: In a mixing bowl, combine flour, oats, brown sugar, salt, and cinnamon. Toss or whisk to blend evenly. Using your hands, work the cold butter cubes into the mixture until it resembles rough, crumbly dough. Add sliced almonds and gently press together until combined. Chill this topping in the refrigerator or freezer while preparing the berries.
- Prepare the Berry Filling: In a large bowl, combine all the berries with lemon juice and zest, sugar, and salt. Gently stir and allow the mixture to sit for about 10 minutes so the berries release their juices.
- Thicken the Filling: Stir in 1-2 tablespoons of tapioca flour, cornstarch, or all-purpose flour, adjusting the amount depending on how juicy the berries are. Let the mixture sit for an additional 3 minutes to thicken.
- Assemble the Crisp: Pour the berry filling into the buttered skillet or baking dish. Evenly crumble the chilled oat-almond topping over the berries. Place the dish on a lined baking sheet to catch any juices that bubble over during baking.
- Bake: Bake in the preheated oven for 40-45 minutes until the berries are bubbling and the topping is crispy and golden brown.
- Cool and Serve: Allow the crisp to cool for at least 30 minutes before serving. Enjoy warm, optionally topped with vanilla ice cream or whipped cream.
Notes
- You can adjust the amount of cinnamon or warming spice to suit your taste.
- Choosing the right thickener (tapioca, cornstarch, or flour) depends on the juiciness of the berries; use more for juicier berries to prevent a runny filling.
- Using a baking sheet under the dish will prevent oven mess from bubbling juices.
- Allowing the crisp to cool before serving helps the filling set and makes it easier to serve.
- For a nut-free version, omit the sliced almonds and slightly increase oats or flour in the topping.
