Triple Berry Skillet Crisp

Triple Berry Skillet Crisp

Adapted from: Vibrant Food

Ingredients

For the Filling:

3 1/2 cups (roughly one pound) hulled and quartered strawberries
1 cup blueberries
1 cup blackberries
1/4 cup natural cane sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon all purpose flour (or gluten-free flour to make the crisp gluten-free)
1/2 teaspoon ground ginger

For the Topping

1 cup old-fashioned rolled oats
1 cup quinoa flakes
3/4 cup hazelnuts, roughly chopped
1/4 cup pumpkin seeds
1/3 cup hazelnut meal (I like Bob's Red Mill brand)
1/3 cup lightly packed brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, cut into small cubes

Instructions

Preheat the oven to 375 F.

Make the filling: In a large mixing bowl, mix together the berries with the sugar, lemon juice, flour and ginger. Pour the fruit filling into a shallow 2 to 2 1/2-quart baking dish (or large oven-proof skillet!)

Make the topping: In another large bowl, combine the oats, nuts and seeds, hazelnut meal, brown sugar, salt and spices. Add the butter and use your fingers to work the dry ingredients and butter together to form a loose mixture. Sprinkle evenly over the fruit.

Bake for 30 to 35 minutes, or until the crisp is golden brown and bubbling at the edges. Allow to cool 10 minutes before serving. Serve warm. Right out of the pan, or in small bowls topped with ice cream if you’d like.