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Ingredients
Scale
- 1 cup old-fashioned rolled oats
- ⅓ cup blanched almond flour
- ⅓ cup sliced almonds
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- ¼ cup pure maple syrup
- 1 pound strawberries, halved or sliced
- 6 oz each blackberries and blueberries (about 2½ cups total)
- Finely grated zest of half an orange
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons cornstarch
- 2 tablespoons pure maple syrup (for the filling)
- Plain or vanilla yogurt (for serving), drizzled with maple syrup
Instructions
- Combine oats, almond flour, sliced almonds, and salt in a mixing bowl.
- Add melted butter and maple syrup to the dry mixture and stir until crumbly.
- In a separate bowl, mix strawberries, blackberries, blueberries, orange zest, orange juice, cornstarch, and extra maple syrup.
- Pour the berry mixture into a greased baking dish and sprinkle the topping evenly over it.
- Preheat the oven to 350°F and bake for 25-35 minutes or until the topping is golden brown and the fruit is bubbling.
Notes
Use fresh, ripe berries for optimal flavor; frozen berries can be used but may result in a softer filling.
Allow the crisp to cool slightly before serving to make it easier to enjoy.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 20