Vanilla Berry Almond Crisp (Printable Version)
Warm mixed berries with vanilla under a golden almond-oat crumble topping. Comforting and easy to prepare.
# Ingredient List:
→ Fruit Filling
01 - 4 cups mixed berries (fresh or frozen — blueberries, raspberries, strawberries, or blackberries)
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon pure vanilla extract
→ Almond Crisp Topping
06 - 3/4 cup old-fashioned rolled oats
07 - 1/2 cup all-purpose flour
08 - 1/3 cup sliced almonds
09 - 1/3 cup packed light brown sugar
10 - 1/4 teaspoon kosher salt
11 - 6 tablespoons cold unsalted butter, cut into cubes
12 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large bowl, gently toss the mixed berries with granulated sugar, cornstarch, lemon juice, and 1 teaspoon vanilla extract until evenly coated. Spread the berry mixture in an even layer across the bottom of the prepared baking dish.
03 - In a separate bowl, combine the rolled oats, all-purpose flour, sliced almonds, packed brown sugar, and salt. Stir until evenly mixed.
04 - Add the cold cubed butter and remaining 1/2 teaspoon vanilla extract to the dry mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
05 - Evenly sprinkle the almond-oat topping over the berry filling, covering the surface completely.
06 - Bake for 35 to 40 minutes, until the topping is deep golden brown and the berry juices are bubbling around the edges.
07 - Allow the crisp to rest for 10 to 15 minutes before serving. Serve warm, optionally topped with vanilla ice cream or freshly whipped cream.
# Expert Advice:
01 -
- The topping stays crunchy for days, which means leftovers are somehow even better than the first night.
- Frozen berries work beautifully, so you can make this in the dead of winter and still taste July.
02 -
- If your berries are very ripe or extra juicy, add another half tablespoon of cornstarch or you will end up with a delicious but very wet dessert.
- Do not overwork the butter into the topping or you will lose the crumbly texture and end up with something closer to cookie dough.
03 -
- Keep your butter in the fridge until the very moment you need it, warm butter is the enemy of a crisp topping with real crunch.
- Let the crisp rest after baking rather than diving in immediately, those 10 minutes turn liquid into glossy sauce.