Mixed Berry Crisp

I love serving this over a bit of plain Greek yogurt for breakfast, but it also doubles as a dessert. If you’re feeling decadent, or not counting points, you can even swap in ice cream for the yogurt (have an extra scoop for me, please!).

For the filling:

425 grams mixed berries

Scant 1/4 cup (30 grams) flour

1/4 cup (50 grams) granulated natural cane sugar

1 tablespoon (20 grams) honey

Freshly squeezed juice of 1/2 lemon

For the topping:

1 cup (85 grams) old fashioned oats

1/4 teaspoon (1 gram) sea salt

1/4 cup (25 grams) sliced almonds

2 teaspoons (10 grams) molasses

4 tablespoons (56 grams) butter, melted

1 teaspoon (5 grams) granulated natural cane sugar

1. Preheat the oven to 375F.

2. Prepare the filling: add the fruit to a deep bowl, along with the flour, sugar, honey, and lemon juice. Stir to mix well; set aside.

3. Make the topping: add the oats, sugar, salt, and almonds to a medium bowl. Stir to combine. Add the melted butter and molasses, and stir until it forms a sandy mixture. Add the fruit filling to a 9-inch deep dish pie plate. Evenly sprinkle the topping over the fruit.

4. Bake for 25 minutes, until juices start bubbling and the topping is golden. Let cool for at least 15 minutes before serving. Store cooled leftover crisp in the fridge for up to three days.