Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It’s the perfect simple and fruity summertime dessert.
Mixed berry filling – 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen* – ⅓ cup honey or maple syrup – 2 tablespoons arrowroot starch or 3 tablespoons cornstarch – ½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit) – 2 tablespoons orange or lemon juice Gluten-free oat and almond topping – 1 cup old-fashioned oats** – ½ cup packed almond flour or almond meal – ½ cup sliced almonds or chopped pistachios or pecans (optional) – ⅓ cup packed coconut sugar or brown sugar – ¼ teaspoon fine grain sea salt – 4 tablespoons unsalted butter, melted – 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Heat the oven to 350°F. Rinse and drain the berries, then remove the stems. Slice strawberries into ¼-inch thick pieces.
You can cut the blackberries in half if they are really big. Mix the berries, honey, starch, citrus zest, and juice in a 9-by-9-inch baking dish. Put away.
Mix the oats, almond meal/flour, sliced almonds (if using), sugar, and salt in a medium bowl. Stir in butter and yoghurt. Mix until all the flour is incorporated and moistened.
Place spoonfuls of the oat mixture on top of the filling. Use your fingers to break up the mixture so that it's spread out evenly. There's no need to press it down.
Bake for 40–50 minutes until the filling bubbles around the edges and the top is lightly golden. Serve the crisp after 5–10 minutes of resting. Serve vanilla ice cream (I insist).