Description
A delicious and easy berry crisp made with oats, almond flour, and fresh berries, perfect for dessert or breakfast.
Ingredients
Scale
- 1 cup old fashioned rolled oats
- ⅓ cup blanched almond flour
- ⅓ cup sliced almonds
- ¼ teaspoon salt
- 4 tablespoons unsalted butter (melted)
- ¼ cup pure maple syrup
- 1 pound strawberries (halved or sliced)
- 6 oz EACH blackberries and blueberries (about 2½ cups total)
- finely grated zest of half an orange
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons cornstarch
- 2 tablespoons pure maple syrup
- plain or vanilla yogurt drizzled with maple syrup
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Lightly grease a 9×9 or 8×11 baking dish. Set aside.
- Combine oats, almond flour, sliced almonds, and salt. Add melted butter and syrup and stir until well combined. Set aside.
- Combine all ingredients and pour into the prepared baking dish.
- Sprinkle the topping over the berries in an even layer. I like to pinch some of the topping between my thumb and forefinger to help create some clumps in the topping.
- Place in the oven and cook for 25-35 minutes, until the top is golden brown and the fruit is bubbling around the edges. Cool slightly, serve warm.
Notes
- This berry crisp can be served warm with yogurt for a delicious breakfast or dessert.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg