Oats Almond Mixed Berry Crisp Recipes

MIXED BERRY CRUMBLE WITH OATS AND ALMONDS

Steps:

• Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
• Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
• Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
• Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.

OATS ALMOND MIXED BERRY CRISP

Steps:

• 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.