Mixed Berry Crisp

Ingredients

Crisp Topping

• ¾ cup (3 ¾ oz/105 g) all-purpose flour
• ½ cup (4 oz/115 g) granulated sugar
• ½ cup (2 oz/56 g) ground almonds
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup (4 oz/115 g) cold butter , cubed

Fruit Filling

• 6 cups (1 lb 12 oz/852 g) fresh mixed Summer berries
• 2 tablespoons dark brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Directions

Key ingredients

Cinnamon · Cornstarch

To Make the Crisp Topping

1. In a large bowl add the flour, sugar, ground almonds, cinnamon, and salt. Whisk together until combined.
2. Add in the cold cubed butter and, using your fingertips, rub it into the dry ingredients until it resembles coarse breadcrumbs. Set aside.

To Make the Fruit Filling

3. In a 9-inch pie dish add the fruit, brown sugar, cornstarch and lemon juice. Toss until all the berries are coated with this mixture.

To Assemble the Crisp

4. Generously sprinkle the crisp topping over the prepared fruit.
5. Bake at 375°F (190°C) for 40 - 45 minutes or until the berry filling is bubbling and the top is golden brown.
6. Serve hot with vanilla ice cream. Store leftovers covered in the fridge for up to 3 days.

Notes

*(I used strawberries, blueberries, raspberries, and blackberries)