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.
Servings: 4 servings
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
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.
Nutrition
Serving: 0g | Calories: 543kcal | Carbohydrates: 47g | Protein: 9g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 6mg | Potassium: 347mg | Fiber: 9g | Sugar: 22g | Vitamin A: 770IU | Vitamin C: 3.9mg | Calcium: 101mg | Iron: 2.1mg