Ingredients
- 1/2 cup sliced almonds
- 1/4 cup quick oats
- 4 tablespoon unsalted butter at room temperature
- 1/4 tablespoon to 1/2 cup sugar
- 2 tablespoon light brown sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 cup blackberries
- 4 cup blueberries
- 3 tablespoon cornstarch or tapioca
Preparation
Baking Directions:
Heat the oven to 325 degrees F.
Spread out the almonds in an even layer on a rimmed baking sheet and toast for 8 minutes.
Add the oats and continue to toast until the almonds just start to color, 4 to 6 minutes longer.
Remove, transfer to a medium bowl, and set aside.
Increase the oven temperature to 350 degrees F.
Using a whisk or a wooden spoon, beat the butter, 1/4 cup of the sugar and the light brown sugar together in a medium bowl until relatively smooth.
Stir in the vanilla, and then, using a fork, stir in the flour, cinnamon and salt.
Scoop and stir the mixture until it is crumbly with large nuggets (squeeze some of the topping together in your hand, release and break apart for extra-large nuggets).
Freeze for 10 minutes, stir in the almonds and oats, cover with plastic wrap, and refrigerate until the filling is ready (the topping can be made up to 1 week in advance or frozen for up to 3 months; defrost the topping at room temperature for 20 minutes before using).
Place the berries, lemon zest and lemon juice in a large bowl.
Taste a berry and add enough sugar to lightly sweeten (2 tablespoons for sweet berries, up to a generous 1/4 cup for tart berries).
Add the cornstarch or tapioca flour, toss and transfer the filling to an 8-inch-square baking dish.
Evenly cover with the crisp topping, place on a rimmed baking sheet, and bake until the berry juices are bubbling but the berries still hold their shape, about 1 hour.
Remove from the oven and serve slightly warm or completely cool, topped with ice cream or whipped cream.
