Ingredients
Scale
Filling
- 2 cups strawberries, hulled and quartered
- 2 cups blueberries
- 2 cups blackberries
- 2 tablespoons cornstarch
- ½ cup granulated sugar
Topping
- 1 cup old fashioned rolled oats (gluten free, if necessary)
- ¾ cup oat flour (gluten free, if necessary
- ½ teaspoon kosher salt
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¾ cup pecans
- 7 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees F.
- Make the filling. In an 8 inch square pan, stir together berries, cornstarch, and sugar.
- Make the topping. In a large bowl, stir together oats, oat flour, salt, sugars, and pecans until combined. Add the oil and stir until clumps form.
- Pour the topping over the berries in the pan. Smooth into an even layer. Place pan on a baking sheet in case the crisp bubbles over.
- Bake for 40-50 minutes until golden brown on top and juices are bubbling. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Crisp may also be frozen in airtight containers for up to 3 months. Thaw in the microwave in 30 second increments until warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes