August is peak season for juicy and delicious strawberries, blueberries, blackberries and more. What better way to enjoy them on a summer evening than a warm homemade crisp with cold vanilla ice cream or Greek yogurt. It's the perfect simple and fruity summertime dessert!

Ingredients

Mixed berry filling

• 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen
• 1/3 cup honey or maple syrup
• 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
• 1/2 teaspoon orange or lemon zest (if you don't love strong citrus flavour, scale back to 1/4 teaspoon, or omit)
• 2 tablespoons orange or lemon juice

Gluten-free oat and almond topping

• 1 cup old-fashioned oats
• 1/2 cup packed almond flour or almond meal
• 1/2 cup sliced almonds or chopped pistachios or pecans (optional)
• 1/3 cup packed coconut sugar or brown sugar
• 1/4 teaspoon fine salt
• 4 tablespoons unsalted butter, melted
• 3 tablespoons plain yogurt (Greek or regular), or additional melted butter

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you're using strawberries, slice them into 1/4-inch thick pieces. If you're using particularly large blackberries, slice them in half.
2. In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
3. In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
4. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
5. Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream.

Recipe courtesy of Cookie and Kate.