Oat-Walnut Berry Crisp

Ingredients

• 5 1/2 oz (150 g) blueberries
• 3 1/2 oz (100 g) raspberries
• 1 tbsp (12 g) low carb sweetener
• 1 tsp (3 g) cornstarch
• 1 oz (30 g) rolled oats
• 1/4 oz (10 g) walnuts, chopped
• 1/2 oz (15 g) almond flour
• 1/2 tsp (1 g) cinnamon
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tsp (5 ml) cold water
• 5 1/2 oz (150 g) plain Greek yogurt, 0%

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Method

1. Heat the oven to 375°F (190°C). Toss the blueberries and raspberries with the cornstarch and half the low carb sweetener in a 7-inch (18 cm) baking dish.
2. Rub the rolled oats, chopped walnuts, almond flour, cinnamon, olive oil, cold water and the rest of the sweetener together until clumpy; scatter over the fruit.
3. Bake 25-30 minutes, until the juices bubble thickly at the edges and the top is golden; lay foil over if it browns early.
4. Rest 15 minutes and serve with the yogurt. Keeps three days; frozen berries work straight from the bag, 10 minutes longer.