- 2 cups blueberries
- 2 cups blackberries
- 2 1/ 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 3/ 4 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1/ 2 teaspoon cinnamon
- 1 cup old fashioned oats
- 1/ 2 cup all-purpose flour
- 1/ 2 cup sliced almonds
- 1/ 4 teaspoon salt
- 1/ 2 cup melted unsalted butter
- 1 tablespoon turbinado sugar
Preheat oven to 350 degrees. Rinse and dry berries, removing any stems still attached.
In a medium bowl, mix together berries, lemon juice, lemon zest, 1/4 cup brown sugar, cornstarch, and 1/4 teaspoon cinnamon. Place mixture in a 9x9 baking dish.
In a large bowl, mix together oats, flour, almonds, 1/2 cup brown sugar, 1/4 teaspoon cinnamon and salt. In a microwave-safe bowl, melt butter and pour on top of dry ingredients. Mix thoroughly.
Evenly distribute the oat topping over the berry mixture. Sprinkle turbinado sugar over the top of the crisp for added texture (optional).
Bake for 50-55 minutes, or until the oat topping is golden brown and the berries are actively bubbling around the edges of your pan.
Let your crisp rest for 5 minutes. Serve warm with a scoop of vanilla ice cream.