Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or an 8x8 inch baking dish.
• In a large bowl, combine mixed berries, granulated sugar, cornstarch, and lemon juice. Toss gently to coat the berries evenly. Pour the berry mixture into the prepared baking dish.
• In a separate medium bowl, combine flour, rolled oats, brown sugar, and sliced almonds. Add the cold butter cubes. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Evenly sprinkle the almond topping over the berry filling in the baking dish.
• Bake for 35-45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges. If the topping starts to brown too quickly, you can loosely tent it with foil.
• Let the crisp cool for at least 10-15 minutes before serving. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.