Mixed berry crisp - The Jewish Chronicle - The Jewish Chronicle

Name: Mixed berry crisp - The Jewish Chronicle - The Jewish Chronicle
Total time: 50 min
Ingredients: For the filling; 680g (6 cups / 24 oz) mixed berries (any large strawberries, chopped); 2 tbsp arrowroot or cornstarch (or all-purpose flour); 50g (1/4 cup) sugar; ¼ tsp freshly grated nutmeg; Pinch of salt; 1 tbsp fresh lemon juice For the crisp; 113g (½ cup) unsalted butter, coconut oil, or plant-based butter alternative, room temperature; 28g ( ½ cup) finely shredded coconut; 90g (1 cup) sliced almonds; 72g (1⁄3 cup) light brown sugar or coconut sugar, packed; 85g (1 cup) ground almonds (almond meal), plain (all-purpose) flour, or gluten-free 1:1 flour; 90g (1 cup) quick cook oats; ½ tsp baking powder; 1 tsp vanilla extract; ½ tsp almond extract; ½ tsp sea salt; Ice cream, for serving

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The easiest ever end to a meal and endlessly flexible you can adapt this to make it parev, gluten free or both

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Ingredients

For the filling
680g (6 cups / 24 oz) mixed berries (any large strawberries, chopped)
2 tbsp arrowroot or cornstarch (or all-purpose flour)
50g (1/4 cup) sugar
¼ tsp freshly grated nutmeg
Pinch of salt
1 tbsp fresh lemon juice For the crisp
113g (½ cup) unsalted butter, coconut oil, or plant-based butter alternative, room temperature
28g ( ½ cup) finely shredded coconut
90g (1 cup) sliced almonds
72g (1⁄3 cup) light brown sugar or coconut sugar, packed
85g (1 cup) ground almonds (almond meal), plain (all-purpose) flour, or gluten-free 1:1 flour
90g (1 cup) quick cook oats
½ tsp baking powder
1 tsp vanilla extract
½ tsp almond extract
½ tsp sea salt
Ice cream, for serving