Almond & Oat Crisp with Mixed Berries
This is a wonderful way to use an abundance of fruit in the summertime. Choose one type of berry or keep things colorful by using a variety—I even throw in some sliced peaches when they look particularly enticing. Don’t worry about buttering your baking dish: you’ll find yourself scraping up every last bit of the stuck, gooey, caramelized fruit from its sides.
Ingredients
Serves 6
- 1½ pounds mixed berries strawberries, raspberries, blackberries or other sliced fruit
- 4 heaping tablespoons granulated sugar
- 1 tablespoon corn starch
- Salt
- 1¼ cups all-purpose flour
- 7 tablespoons butter softened or coarsely chopped
- ⅔ cup whole blanched almonds finely chopped
- ¼ cup light brown sugar
- ¾ cup steel-cut oats
Instructions
- Preheat your oven to 350°F.
- Wash and fully dry the berries.
- If using strawberries, wash and hull them (see this page) and cut the larger ones in half.
- Toss the fruit in a bowl with the granulated sugar, corn starch, and a pinch of salt.
- Spread the berries in an even layer in a medium ovenproof dish.
- In a large bowl, combine the flour and butter.
- Rub the mixture between your palms until the two combine to resemble coarse sand.
- Add the almonds, brown sugar, and oats and stir to combine.
- Sprinkle 2 to 3 tablespoons water over the crumble mixture and shake the bowl until the water adheres to the flour and larger pebbles start to form.
- Scatter the crumble mixture over the surface of the berries.
- Don’t press down; you want to keep the mixture loose.
- Bake the crisp until the top is golden and the fruit begins to bubble up to the surface, about 45 minutes.
- Serve warm