Triple Berry Almond + Oat Crisp


My favorite thing about summer produce is…wait, do people REALLY love summer produce enough to have a favorite thing? Well, maybe most normal people don’t, but I sure do! I go crazy for all the cheap summer berries. Strawberries 3 for $4? Two for $3 pints of blueberries?! I (literally) eat it up. I’m pretty sure my mom and I had at least three conversations about the price of summer berries this weekend.

This super easy berry crisp is the perfect way to use up those berries if you bought too much because you love a good bargain (like me). It’s a lightened up version of traditional crumbles with a little less sugar, some almonds to add a little crunch, and goes easy on the butter.

It’s also incredibly easy to make. The berries and cornstarch are mixed right in the baking dish, and all you need are two forks or a pastry cutter to throw together the crumble. Pop it in the oven for 45 minutes while you take a quick nap, and voila!


Triple berry filling
  • 2 pounds mixed berries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints). I used blackberries, blueberries, and raspberries, but feel free to mix it up. Fresh or frozen works!
  • 1/3 cup honey
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
Oat and almond crunch topping
  • 1 cup old-fashioned oats
  • 1/2 cup packed flour
  • 1/2 cup almonds, roughly chopped
  • 1/3 cup lightly packed brown sugar
  • 1/4 teaspoon sea salt
  • 4 tablespoons very cold butter, cut into small pieces
And of course some vanilla ice cream for serving!
  1. Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through them to remove any stems still attached. In a 9 by 13 inch baking dish, mix together the berries, honey, cornstarch, and cinnamon until well combined.
  2. In a medium mixing bowl, cut together the butter, oats, flour, almonds, brown sugar and salt with a pastry blender, two forks, or by hand until the mixtures resembles small crumbs and everything is moistened. Form the mixture into a loosely packed ball.
  3. Breaking off pieces of the oat mix, sprinkle evenly over the berries until all is used.
  4. Bake for 45 to 50 minutes, or until the filling is bubbling around the edges and the top is lightly golden. If it isn’t browning to your liking, turn the oven on broil for a few minutes at the end (but keep a close eye on it). Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

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