Berry Almond Crisp
Berry Almond Crisp takes about 45 minutes from beginning to end. One portion of this dish contains approximately 0g of protein, 1g of fat, and a total of 59 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $1.19 per serving. 87 people have tried and liked this recipe. It is brought to you by Gimme Some Oven. It works well as a side dish. If you have almond, cornstarch, berries, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. If you like this recipe, you might also like recipes such as Berry Crisp, Berry Crisp, and Very Berry Crisp.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 40 minutes
Ingredients:
1 batch almond topping (see below)
optional: 1/4 teaspoon almond extract
5-6 cups fresh berries (I used a combination of blackberries, blueberries, raspberries and chopped strawberries)
2 tablespoons cornstarch
1 tablespoon freshly-squeezed lemon juice
Equipment:
oven
baking pan
Cooking instruction summary:
To Make The Almond Topping:Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.To Make The Berry Almond Crisp.Preheat oven to 350 degrees F. Prepare the almond topping (see above).Pour the berriesinto an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.
Step by step:
1. To Make The Almond Topping:Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.To Make The Berry Almond Crisp.Preheat oven to 350 degrees F. Prepare the almond topping (see above).
2. Pour the berriesinto an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.
3. Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling.
4. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.
Nutrition Information:
covered percent of daily need
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