Berry-Almond Crisp with Cardamom Custard

For single-serving crisps, divide filling among six 3/4-cup ramekins and bake for 35 to 40 minutes.
Whole Living, July/August July/August 2012
  • Yield Serves 6
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  • For the Topping

    • 1/2 cup old-fashioned rolled oats
    • 1/4 cup spelt flour
    • 1/4 cup cane or maple sugar
    • 1/2 teaspoon ground cinnamon
    • 3 tablespoons coconut oil, melted
    • 2 teaspoons maple syrup
    • 1 1/2 teaspoons pure vanilla extract
    • 1/2 cup raw almonds, toasted and chopped
  • For the Filling

    • 6 cups blueberries, raspberries, and blackberries
    • 1/2 teaspoon ground cinnamon
    • 1 tablespoon arrowroot or cornstarch
    • 2 tablespoons maple syrup
    • 1 teaspoon grated orange zest
    • 1 teaspoon pure vanilla extract
    • Cardamom Custard


  1. Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.

  2. Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.

  3. Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.

Recipe Reviews

Reviews (1)

  • TeresaL10 12 Aug, 2012

    I made this recipe exactly as is and it was delicious. Skipped the cardamom custard as I am counting calories,
    very good without it.