Warm Berry Crisp with Almond Oat Topping
A bubbling, jammy berry base topped with a crisp, buttery oat and almond streusel.
Recipe Author
Riff Kitchen@riffkitchen
Warm Berry Crisp with Almond Oat Topping
A bubbling, jammy berry base topped with a crisp, buttery oat and almond streusel.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 30 cook
- 40 min
- servings
- 6
- effort
- Easy
Chef's note
The combination of tart berries and a crunchy, toasted topping makes for an effortless dessert that tastes best served warm.
Method
7 steps · tap one to tick it off
Tips
Use the berries straight from frozen. Tossed frozen with the sugar and flour, they release their juice slowly and keep some shape. Thawed first, they collapse and flood the dish.
Rub the butter in quickly. Warm hands melt the cubes into a paste. Stop while there are still pea-sized lumps, which bake into crisp clusters.
Cover the top if it browns early. Frozen berries take a while to bubble. If the topping is golden before the fruit is, lay foil loosely over the dish for the rest of the bake.
Swaps
No cold butter? Salted butter, and leave out the pinch of salt.
No brown sugar? Granulated or coconut sugar. The topping is slightly crisper and less caramel-flavored.
Storage
Fridge: 3 to 4 days in a sealed container. The topping softens, and a few minutes in the oven crisps it again.
Freezer: 2 to 3 months for best quality. The topping comes back soft until it is reheated in the oven.
Reheat: Uncovered in a 180°C oven for 15 to 20 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Chef's note
The combination of tart berries and a crunchy, toasted topping makes for an effortless dessert that tastes best served warm.
Instructions
Follow the steps to perfection.
Tips
Use the berries straight from frozen. Tossed frozen with the sugar and flour, they release their juice slowly and keep some shape. Thawed first, they collapse and flood the dish.
Rub the butter in quickly. Warm hands melt the cubes into a paste. Stop while there are still pea-sized lumps, which bake into crisp clusters.
Cover the top if it browns early. Frozen berries take a while to bubble. If the topping is golden before the fruit is, lay foil loosely over the dish for the rest of the bake.
Swaps
No cold butter? Salted butter, and leave out the pinch of salt.
No brown sugar? Granulated or coconut sugar. The topping is slightly crisper and less caramel-flavored.
Storage
Fridge: 3 to 4 days in a sealed container. The topping softens, and a few minutes in the oven crisps it again.
Freezer: 2 to 3 months for best quality. The topping comes back soft until it is reheated in the oven.
Reheat: Uncovered in a 180°C oven for 15 to 20 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix