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!
old fashioned rolled oats
cold unsalted butter
cut into pieces
blackberries, raspberries, strawberries and/or blueberries
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.
- 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.
, Fat: 38g
, Saturated Fat: 15g
, Cholesterol: 60mg
, Sodium: 6mg
, Potassium: 347mg
, Carbohydrates: 47g
, Fiber: 9g
, Sugar: 22g
, Protein: 9g
, Vitamin A: 770%
, Vitamin C: 3.9%
, Calcium: 101%
, Iron: 2.1%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
berry cobbler, berry crisp, mixed berry crisp