Warm Berry Crisp with Almond Oat Topping

Preheat your oven to 190C.

Toss the frozen berries with the granulated sugar and 10g of the flour in a 20cm square baking dish until evenly coated.

In a separate medium bowl, combine the remaining flour, rolled oats, brown sugar, chopped almonds, and a pinch of salt.

Add the cubed butter to the dry mixture and rub it in with your fingers until the texture resembles coarse crumbs.

Spread the oat mixture evenly over the berries in the baking dish.

Bake for 30 minutes until the fruit is bubbling at the edges and the topping is golden brown.

Remove from the oven and let the crisp cool for at least 10 minutes before serving.