Another crisp recipe, yes. But this one has a cool savoury edge to it, so less sugar and plenty of bright flavours from berries, spices and citrus. It's a one-dish method too, so minimal clean up. Yay!
Preheat oven to 350°F.
Stir together oats, flour, nuts, sugar, cardamom and salt with a fork in 8” baking dish. Stir in butter and oil until oat mixture is combined, resembling wet, coarse sand. Remove 2 cups of oat mixture and set aside. Spread remaining mixture out evenly over bottom of pan.
Add berries to pan, on top of oat mixture. Top with citrus zest and juice. Cover berries with reserved oat mixture, creating an even layer and covering as many of the berries as possible. Sprinkle flakey sea salt over top, if using.
Bake crisp in centre of oven for 45-55 minutes, or until fruit is tender, topping browned and edges bubbling.
Allow crisp to cool for 20 minutes before serving or cool completely and serve at room temperature. To reheat place in 350° oven for 10-12 minutes from room temperature or 20 minutes from fridge. Scoop out and serve with plain Greek yogurt and a drizzle of maple syrup OR good quality vanilla ice cream OR coconut (non-dairy) ice cream.
*use almonds or even almond flour, instead of pecans
**use 1/2 cup all butter OR olive oil OR melted coconut oil