Berries are summer’s candy — get ’em while they’re fresh and in season. Almond flour is this warm-weather treat’s secret ingredient. It adds a nutty flavor to the crisp’s topping, and also contributes an extra 4g of fiber and 2g of protein per serving compared with the all-purpose flour used in more conventional crisp recipes.
Recipe note: Use any assortment of summer berries (really, you can't go wrong). If using frozen berries, make sure to thaw completely before adding to recipe. Top each serving with a spoonful of lower-fat vanilla ice cream or frozen yogurt if desired.
½ cup brown sugar, divided
1 Tbsp. all-purpose flour or cornstarch
1 ½ Tbsp. lemon juice
6 cups of fresh berries (blueberries, blackberries, raspberries, and/or trimmed, quartered strawberries)
1¼ cups old-fashioned oats
½ cup finely ground almond flour
¼ tsp. salt
½ tsp. ground cinnamon
¼ cup butter, cut into small pieces
1. Preheat oven to 375 degrees. Coat an 11-by-7-inch baking dish with cooking spray.
2. Combine 3 Tbsp. brown sugar, flour, and lemon juice in a bowl. Fold in berries, gently tossing to coat. . Spoon into prepared baking dish.
3. Stir together remaining 5 Tbsp. brown sugar, oats, almond flour, salt and cinnamon. Cut in butter using a pastry blender or your hands until mixture is crumbly. Sprinkle evenly over berries.
4. Bake at 375 degrees for 25 to 30 minutes, or until top is starting to turn golden and berries are hot and bubbly. Let cool slightly. Serve in bowls or small compotes.
NUTRITION INFORMATION: Calories 250; Total Fat 11g (Saturated Fat 4g); Cholesterol 15mg; Sodium 127mg; Total Carbs 39g (Dietary Fiber 6g, Total Sugars 22g, Added Sugars 11g); Protein 4g
CAROLYN WILLIAMS, PHD, RD