Ingredients
1cupold-fashioned oats
1⁄2cupalmond meal or all-purpose flour
1⁄3cupBlue Diamond Oven Roasted Sea Salt Almondschopped
1⁄4cuphoney or maple syrup
3TbspMelted coconut oil
1⁄4tspground cinnamon
1⁄4tspsalt
6cupsfresh berries
2Tbspcornstarch
1Tbsplemon juicefreshly-squeezed
1⁄4tspalmond extractoptional
1batchalmond toppingsee below
Preparation
Stir all ingredients together until combined. Set aside.
Preheat oven to 350 degrees F.
Pour the berries into an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.
Bake for 35 to 40 minutes, or until the topping is crisp and golden and the fruit is bubbling. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.
