This is one of my all-time favorite and go-to recipes once berries are in season. It has always been a hit with my friends and family and is really simple to put together. Feel free to substitute any berries with your personal favorite, seasonal fruit like peaches, strawberries, nectarines, etc. Anything will work, the crust is really what makes it!
|Blackberries||1 1/2 Cup (24 tbs) (fresh)|
|Blueberries||1 1/2 Cup (24 tbs) (fresh)|
|Raspberries||1 1/2 Cup (24 tbs) (fresh)|
|Granulated sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Brown sugar||3/4 Cup (12 tbs)|
|Quick oats||1 Cup (16 tbs)|
|Butter||3/4 Cup (12 tbs)|
|Sliced almonds||1/2 Cup (8 tbs) (lightly toasted, dry toasted)|
1. Make sure all fruit is washed and dried thoroughly (wet fruit will make your crisp watery)
2. Ensure that you either purchased dry roasted almonds or do it yourself by simply pouring them into a small sauce pan and stirring constantly over medium-high heat until they become slightly brown and fragrant (3-5 minutes).
3. Add all the berries to a large bowl, fold in the granulated sugar and vanilla and set aside.
4. In a different bowl, combine flour, almonds, brown sugar, oats, nutmeg, and cinnamon.
5. Add the room-temp butter and mix it into the flour mixture with your hands until it forms a crumbly mixture.
6. Take half of this flour mixture and press it into a baking dish.
7. Pour and spread the berries over it.
8. Top the remaining flour mixture on berries evenly.
9. Bake it for 30-40 minutes at 350 degrees.
10. Serve immediately with ice cream or whipped cream and enjoy!
Serving size Complete recipe
Calories 3429Calories from Fat 1507
% Daily Value*
Total Fat 173 g266.2%
Saturated Fat 91 g455%
Trans Fat 0 g
Sodium 29 mg1.21%
Total Carbohydrates 457 g152.3%
Dietary Fiber 55 g220%
Sugars 226 g
Protein 49 g98%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet