Ingredients
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4 cups mixed berries (blueberries, raspberries, strawberries, blackberries)
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1/4 cup granulated sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch
Crisp Topping:
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1 cup gluten-free rolled oats
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1/2 cup almond flour
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1/3 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/3 cup unsalted butter, melted
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
Prepare Berry Filling:
In a large bowl, gently toss mixed berries with sugar, lemon juice, and cornstarch. Spread evenly into the baking dish.
Make Crisp Topping:
In another bowl, combine gluten-free oats, almond flour, brown sugar, cinnamon, and salt. Stir in melted butter until mixture is crumbly.
Assemble and Bake:
Sprinkle crisp topping evenly over berry filling. Bake for 35–40 minutes or until topping is golden brown and berries are bubbly.
Serve:
Let cool slightly before serving. Delicious with a scoop of vanilla ice cream or whipped cream!