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Mixed Berry Oat Almond Crisp by Baking The Goods

Mixed Berry Oat Almond Crisp

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Description

Juicy and jammy berry filling bubbles up under a crumbly, crispy and buttery, oat and almond streusel topping baked in a single dish for the ultimate easy summer bake.

Ingredients

Units

Oat Almond 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 how much spice you like)
  • 1/2 cup butter +1 tablespoon (for skillet) (- cold and cut into 1/4" cubes)
  • 1/2 cup sliced almonds

Mixed Berry Filling

  • 2 cups Marionberries or blackberries
  • 2 cups raspberries
  • 2 cup blueberries
  • 1/4 - 1/2 cup granulated sugar
  • 1 medium lemon (- zested & juiced)
  • 1/4 teaspoon fine sea salt
  • 1-2 tablespoons tapioca flour, corn starch or all purpose flour

Instructions

Oat Almond Crisp Topping

  1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-10 inch round skillet or pie dish or or 11x7-inch baking dish with 1 tablespoon softened or melted butter and set aside.
  2. In a mixing bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss or whisk together. Then use your hands to smoosh the butter into the mix until you have a rough and crumbly dough. Add the sliced almond and squish together until combined.
  3. Place the crisp topping in the refrigerator or freezer to chill while you prepare the berry filling.

Mixed Berry Filling

  1. Combine the berries with the juice and zest of 1 lemon, sugar and salt and in a large mixing bowl and gently stir together. Allow the fruit to sit for about 10 minutes while the juices release.
  2. Stir in 1-2 tablespoons tapioca flour, corn starch or all purpose flour (depending on how juicy the berries are, the juicier they are the more thickener you'll need) and let sit for about 3 minutes to thicken.
  3. Pour the berry mixture into the buttered skillet or baking dish. Crumble the chilled crisp topping evenly over the top of the berry filling. Place on a lined baking sheet, to catch any juices that bubble over.

Bake & Serve

  1. Bake for 40-45 minutes until the berries are bubbling, the topping is crispy and the color is a deep golden brown.
  2. Allow to cool for at least 30 minutes before diving in.
  3. Serve warm with vanilla ice cream or whipped cream.

Notes

  • The crisp topping can be made in advance. Store in the fridge for up to 3 days or freeze for up to a month.
  • You can swap in frozen fruit for fresh but it may be juicier and require additional tapioca flour to thicken the filling. 
  • The cooled crisp can be covered and refrigerated for up to 4-5 days. Serve cold, at room temperature, or re-warmed in the oven at 300°F for for about 20 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert

Find it online: https://bakingthegoods.com/mixed-berry-oat-almond-crisp/