Oats Almond Mixed Berry Crisp
photo by Selphie38
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
BERRIES
- 3 tablespoons confectioners' sugar
- 1 1⁄2 tablespoons cornstarch
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 1 1⁄2 teaspoons almond extract
-
CRISP
- 3⁄4 cup old fashioned oats
- 3 tablespoons sliced almonds
- 1 tablespoon light brown sugar
- 1 tablespoon canola oil
-
TOPPING
- 1⁄3 cup part-skim ricotta cheese
- 1 1⁄2 tablespoons confectioners' sugar
- 1⁄2 teaspoon pure vanilla extract
directions
- Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
- Prepare the berries: Combine the confectioners' sugar and cornstarch in a mixing bowl. Stir to mix. Add the strawberries, blueberries, and almond extract. Toss to coat the berries thoroughly. Transfer to the baking dish.
- Prepare the crisp: Combine the oats, almonds, brown sugar, and oil in the same bowl that you used for the berries. Toss to coat thoroughly. Scatter evenly over the berry mixture.
- Bake for 45 minutes, or until the berries' juices bubble and are no longer opaque. Remove and let stand at room temperature for 5 minutes.
- Meanwhile, prepare the topping: Combine the ricotta, confectioners' sugar, and vanilla extract in a blender or mini food processor. Blend or process until smooth. Serve the crisp with a dollop of creamed ricotta on top.
- NOTE: Any leftover crisp may be covered and refrigerated for up to 3 days.
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