Raspberry Blueberry Maple Crisp

Makes 4-6 servings

 

Filling:   

• 3 cups raspberries
• 1 cup blueberries
• ¼ cup maple sugar
• 1 tbsp lemon zest
• 2 tbsp flour

Topping:

• ½ cup old-fashioned rolled oats
• 3 tbsp flour
• 1/3 cup almonds
• 4 tbsp maple sugar
• ½ tsp cinnamon
• Pinch salt
• 4 tbsp butter

Preheat oven to 375°F.  Combine filling ingredients in a bowl and pour into a buttered 8” square or 9” round baking dish.

Combine rolled oats, flour, almonds, maple sugar, cinnamon, and salt in a bowl.  Add the butter and combine ingredients into a crumbly mixture of pea-sized pieces.  Sprinkle the topping over the berry mixture in an even layer.

Bake for approximately 45 minutes or until the crisp topping is browned.