Cardamom berry crisp - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 170g unsalted butter or coconut oil, melted, or neutral oil, plus more for greasing the pan
• 450g fresh cherries, preferably sour, stemmed and pitted (about 3 cups), or frozen (not thawed)
• 450g assorted fresh berries, such as blueberries, raspberries, and blackberries, or frozen (not thawed)
• 130g plus 2 tbsp plain flour
• 1 tbsp finely grated lemon zest
• 1 tbsp freshly squeezed
• lemon juice
• 1 ½ tsp ground cardamom
• ½ tsp fine sea salt
• 200g sugar
• 1 ¼ tsp baking powder
• 1 large egg white, beaten
• 45g sliced almonds
• Vanilla ice cream, for serving (optional)