My mother used to make Linzer Torte for Christmas every year, but the flavors were ones I enjoy year round. This crisp was inspired by Linzer Torte, but is MUCH less labor intensive, and has a lighter more summery feel.
These are pantry and freezer staples for me, but the options are limitless for the fruits and flours you can use. As it is, with the raspberries and almonds, you have a light, crunchy dessert that’s velvety and rich and perfectly topped with ice cream or whipped cream. Either way, it’s delicious. Cold, warm, doesn’t matter. Still good.
I can almost guarantee that you’ll want to eat the whole pan. I know I did!
For the berry base:
- 16 Ounces Berries (I used frozen, but you can use fresh if you prefer)
- 2 tsp. Lemon Juice
- 1 Tbsp. Sugar
For the topping:
- 1/2 Cup Almond Flour
- 1/2 Cup Granulated or Crystal Sugar
- 3 Tbsp. Melted Butter (use coconut oil if you need it Dairy Free)
- 1/2 Cup GF Old Fashioned Oats
- 1/2 Cup Chopped Almonds
- 1/2 tsp. Almond Extract
- 1/2 tsp. Salt
- 1/2 tsp. Cinnamon
- Butter or use Coconut Oil to grease a ceramic or glass baking dish. I used an oval, but you can use a pie plate if that’s easier for you – just make sure it has high enough sides to go past the berries! Preheat your oven to 350 F.
- In the bottom of the dish, mix your berries together with the lemon juice and the tablespoon of reserved sugar. Once the berries are coated lightly, spread them out to make sure the bottom of the dish is completely covered.
- In a small bowl, mix together the remaining ingredients with a fork. You should have a crumbly mixture by the time you’re done. Using your fingers, crumble the topping over the prepared berries in the baking dish.
- Bake at 350 F for 35-45 minutes, until lightly browned.
-Cover and store in the fridge for up to 5 days.
-Serve it hot or cold depending on preference.
-You can totally eat this for breakfast. Really.