Filling: 1 1/2 – 2 bags frozen berries (I use Trader Joe’s Cherry Berry Medley and Trader Joe’s frozen strawberries
1/2 cup raw honey or real maple syrup
cinnamon to taste
Crisp topping: 1 cup gluten-free oats
1/2 cup almond meal
1/4 cup chopped pecans, walnuts, or almonds
3 tablespoons grass-fed butter
1/4 brown sugar or sugar-substitute
1/2 teaspoon pumpkin pie spice or 1/4 teaspoon each of nutmeg and cinnamon
(Optional: dark or semi-sweet chocolate chips)
Preheat oven to 350 and grease an 8×8 baking pan. Toss your berries into a colander and rinse with cold water, then leave them in the sink while you assemble your topping.
Mix oats, almond meal, sugar, nuts, and spices in a medium bowl. Cut the butter into the bowl in chunks, and then mix it together with your hands until everything is equally coated in butter.
Take the berries out of the sink and transfer to a medium bowl. Pour on your sweetener of choice, shake in some cinnamon, and mix.
Spread a thin layer of the crisp topping on the bottom of your baking pan and then pour in the berry mixture. Crumble the rest of the topping evenly over the berries. At this point, I also like to put some chocolate chips on top, but that is totally up to you.
Put in the oven and bake for 25-30 minutes or until the filling is bubbling and the topping is golden brown.