Berry Crisp

Name: Berry Crisp
Total time: 60 min
Yield: 8 servings
Ingredients: 840 g frozen mixed berries; 125 g brown sugar; 2 tbsp cornstarch; 90 g rolled oats; 100 g almond flour; 0.25 tsp ground cinnamon; 80 g butter; 0.5 tsp vanilla extract

Berry Crisp is a dessert recipe ready in 1 h. It makes 8 servings, each 310 kcal with 5 g protein. Beginner level, 8 ingredients.

Recipe by @bitesofberi, adapted and measured by Cookpath.

1 htotal
Beginnerlevel
310kcal a serving
5 gprotein

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What is Berry Crisp

A baked fruit crisp: frozen mixed berries under a crumbly topping of oats, almond flour, brown sugar, cinnamon and butter.

Sweets · Vegetarian
Baking
Needs oven

How to make Berry Crisp

Tips from the cook

No need to thaw the berries: the cornstarch binds the juice. Fresh berries work too.
Only just melt the butter; if it gets hot and runny, the topping will not form chunks.
The filling is a little tart: add more brown sugar if you like it sweeter.

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Meal prep and storage

Keeps 3–4 days in the fridge; warm it in the microwave.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Berry Crisp substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Rolled oats1 option

Certified gluten-free rolled oats 1:1 by weight
Coeliac UK notes a few people still react to avenin.

Almond flour2 options

Sunflower seed flour (sunflower seeds ground fine in a coffee grinder or processor) 1:1 by weight
Slightly seedy flavour; higher moisture so it needs longer cooking.
Gluten-free plain flour blend (use a labelled gluten-free one) use about 80% of the weight (e.g. 2.4 oz for 3 oz almond flour)
Drier and less rich; not a nut-flour texture.

Butter2 options

Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.

Serve it with

Vanilla ice cream
Greek yogurt
Whipped cream