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Berry-Almond Crisp with Cardamom Custard

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 http://www.marthastewart.com/180983/berry-almond-crisp-cardamom-custard
3
Rated
60100(2)2
  • Yield Serves 6

Ingredients

  • 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

Directions

  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.

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