Raspberry and almond is a classic combination that makes this simple crisp somewhat sophisticated, and it’s the perfect size for two. Jam lightly sweetens and thickens the filling just enough to contrast with the sweet, crisp topping. Serve this crisp warm or cold with a scoop of ice cream or over a bowl of plain yogurt.
Ingredients
- 2 cups (8–9 ounces) fresh or frozen mixed berries such as raspberries, strawberries, black berries, cherries
- ⅓ cup (95 grams) raspberry jam
- ½ cup (40 grams) rolled oats
- ¼ cup (30 grams) all-purpose einkorn flour (see notes below for flour options)
- ¼ cup (30 grams) sliced almonds
- ⅓ cup (50 grams) light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of sea salt
- 2 tablespoons (1 ounce) unsalted butter, melted
- ¼ teaspoon almond extract
Preparation
Preheat oven to 350°.
Lightly butter or oil a 6-inch enameled, cast-iron skillet or baking dish.
Mix the berries and jam together in a small mixing bowl until the jam is evenly distributed. Place the mixture in the buttered skillet.
Mix the oats, flour, almonds, brown sugar, cinnamon, ginger and sea salt in a medium mixing bowl.
Pour the melted butter and the almond extract into the bowl and mix until there is no more dry flour visible and the mixture is starting to clump together. It may look like there isn’t enough butter at first, but it will all come together as you keep stirring.
Sprinkle the crisp topping over the berries in the skillet.
Place the skillet on a rimmed baking sheet and bake in the preheated oven, on the center rack, for 30 to 40 minutes until the filling is bubbling up through the topping and around the edges and the topping looks golden brown.
Remove from the oven and let cool for 10 minutes before serving. Serve warm or cold.
Notes:
I love the texture of einkorn flour in the crisp topping, but any all-purpose flour, including gluten-free, will work. Use any combination of fresh or frozen berries in the filling. Freeze fresh berries in 2-cup portions when they are in season and then just reach for a bag to make this recipe any time of the year.
Simply omit the almonds and substitute vanilla extract for a nut-free version.
