Apple Berry Crisp (with oats and almonds)
A fantastic fruit dessert for in-between seasons. A layer of juicy apples and berries is topped with a buttery crumble in this easy recipe that can be made ahead.
Servings 8 servings
Ingredients
Crumble or streusel topping:
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- pinch of salt
- ½ cup unsalted butter cold, cut into pieces (plus some extra to butter the dish)
- ½ cup regular oats
- ¾ cup almonds sliced or chopped
For the fruit layer:
- 1 ½ pounds Granny Smith apples about 5
- 2 cups mixed berries fresh or frozen
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (180°C).
- Have ready a 9-13 inch ovenproof ceramic or glass dish. Butter it and reserve.
Make the topping:
- In a large bowl, stir to combine ¾ cup all-purpose flour, ¾ cup granulated sugar and a pinch of salt.
- Add ½ cup unsalted butter pieces and work it with your hands or pastry cutter until you have pieces the size of peas. Some of the mixture will be sand-like with very small butter pieces.
- Stir in ½ cup regular oats and ¾ cup almonds until you have a lumpy mixture, trying not to completely break the almonds. Refrigerate it while preparing the fruit layer. At this point, you can cover it and refrigerate it for a few days or freeze it.
Assembling the dessert:
- Peel and core 1 ½ pounds Granny Smith apples. You can dice the apples or cut them into quarters and slice them. Place the apple chunks in the buttered dish.
- Sprinkle with 2 tablespoons brown sugar and drizzle with 2 tablespoons lemon juice. Stir lightly to distribute.
- Top with the 2 cups mixed berries, fresh or frozen (without thawing).
- Cover the fruit with the crumble. It will be uneven and not completely covered. Leave a little space around the edges so the juices can bubble.
- Bake the berry apple crisp for about 40 minutes, until the top is golden brown and the fruit is bubbling.
- Serve warm with whipped cream or vanilla ice cream.
Notes
Baking time: Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Topping: You can also use a food processor to mix the flour, sugar, salt, and butter, but don't overdo it. You should have some clumps. Transfer the mixture to a bowl, and stir in the oats and almonds.
Make ahead: The crumble can be made ahead and kept refrigerated for a week or frozen for a month. The dessert can be assembled for several hours and up to 2 days before you plan on serving it. Reheat it in a 350°F/180°C oven for about 15 minutes or until warm.
Last-minute dessert: always have frozen berries and streusel topping in the freezer. That way, you can assemble a fabulous fruit crisp in no time. You don't even need to cut up fruit. Dessert is ready in 40 minutes!
Sweetness: You can add 2-3 extra tablespoons of sugar to the fruit layer if you like sweeter desserts. Or use orange juice instead of lemon.
Family-style desserts: since you'll be serving this crumble from the baking dish, choose one you like to place on the table. Here are our favorite dishes for family-style desserts.
