Triple Berry Almond Crisp is loaded with fresh berries and almond topping! Baked in mini skillets and served with yogurt for breakfast or a scoop of ice cream for dessert!
Preheat the oven to 375 degrees. In a food processor, combine the almonds and 2 tablespoons oats. Pulse until finely ground. Add the remaining oats, salt, butter, and honey and pulse until a chunky mixture forms.
Divide the two cups of berries among two mini cast iron skillets. Spoon the almond-oat topping over the top of the berries, dividing evenly among the two skillets. Bake for 15 to 20 minutes or until top is golden brown. Serve warm with a scoop of ice cream or allow to cool and serve with yogurt.
Notes
We bake this crisp in two 6.5-inch cast iron skillets. You can use the smaller 3.5 inch skillets but you may need up to 4 skillets to bake the entire recipe.
You can also bake on a grill over medium to medium high heat with the grill cover closed for 20 to 25 minutes.
To ensure that this is gluten free, make sure you are using all gluten free ingredients.