Berry Almond Crisp

Berry Almond Crisp is an easy small-batch berry crisp made with fresh berries and a buttery almond oat topping. Baked in individual cast iron skillets, it’s perfect when you’re craving a homemade dessert without a lot of leftovers.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 543kcal

Author Katie G.

Ingredients

1/2 cup slivered almonds
1/2 cup old fashioned rolled oats
pinch of salt
4 tablespoons cold unsalted butter cut into pieces
1 tablespoon honey
2 cups fresh berries blackberries, raspberries, strawberries and/or blueberries

US Customary - Metric

Instructions

Preheat the oven to 375°F. In a food processor, combine the almonds and 2 tablespoons of the oats. Pulse until finely ground. Add the remaining oats, salt, butter, and honey. Pulse until the mixture is crumbly and the butter is broken into small pieces.
Divide the berries evenly between two 6.5-inch cast iron skillets or ramekins. Sprinkle the almond oat topping evenly over the berries.
Bake for 15 to 20 minutes, or until the berries are bubbling and the topping is lightly golden brown.
Let cool for 5 to 10 minutes before serving. Enjoy warm with vanilla ice cream or let cool completely and serve with yogurt.

Notes

This recipe is baked in two 6.5-inch cast iron skillets. Ramekins or other small oven-safe baking dishes work well too.
Want to serve more people? Double the recipe for a 10-inch cast iron skillet or triple it for a 12-inch cast iron skillet or 8x8-inch baking dish.
Frozen berries can be used without thawing. You may need to add a few extra minutes to the baking time.
For grilling, cook over medium to medium-high heat with the grill lid closed for 20 to 25 minutes.
Store leftovers covered in the refrigerator for up to 4 days.

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Nutrition