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Gallery Berry-Almond Crisp with Cardamom Custard Credit: Con Poulos Recipe Summary Servings: 6
Ingredients For the Topping 1/2 cup old-fashioned rolled oats 1/4 cup spelt flour 1/4 cup cane or maple sugar 1/2 teaspoon ground cinnamon 3 tablespoons coconut oil, melted 2 teaspoons maple syrup 1 1/2 teaspoons pure vanilla extract 1/2 cup raw almonds, toasted and chopped For the Filling 6 cups blueberries, raspberries, and blackberries 1/2 teaspoon ground cinnamon 1 tablespoon arrowroot or cornstarch 2 tablespoons maple syrup 1 teaspoon grated orange zest 1 teaspoon pure vanilla extract Cardamom Custard
Cook’s Notes For single-serving crisps, divide filling among six 3/4-cup ramekins and bake for 35 to 40 minutes.
Gallery Berry-Almond Crisp with Cardamom Custard Credit: Con Poulos
Recipe Summary Servings: 6
Gallery
Berry-Almond Crisp with Cardamom Custard Credit: Con Poulos
Berry-Almond Crisp with Cardamom Custard
Credit: Con Poulos
Berry-Almond Crisp with Cardamom Custard
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
1/2 cup old-fashioned rolled oats 1/4 cup spelt flour 1/4 cup cane or maple sugar 1/2 teaspoon ground cinnamon 3 tablespoons coconut oil, melted 2 teaspoons maple syrup 1 1/2 teaspoons pure vanilla extract 1/2 cup raw almonds, toasted and chopped
6 cups blueberries, raspberries, and blackberries 1/2 teaspoon ground cinnamon 1 tablespoon arrowroot or cornstarch 2 tablespoons maple syrup 1 teaspoon grated orange zest 1 teaspoon pure vanilla extract Cardamom Custard
Directions
Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.
Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.
Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.
Cook’s Notes For single-serving crisps, divide filling among six 3/4-cup ramekins and bake for 35 to 40 minutes.
Cook’s Notes
For single-serving crisps, divide filling among six 3/4-cup ramekins and bake for 35 to 40 minutes.
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All Reviews for Berry-Almond Crisp with Cardamom Custard
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All Reviews for Berry-Almond Crisp with Cardamom Custard
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
