If you’re not gluten-sensitive, regular rolled oats will work too.
Top with a dollop of whipped cream for an extra-special treat.
Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl.
Drizzle over the fruit mixture and stir to combine.
Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl.
Melt the remaining 4 tablespoons butter and stir into the oats mixture.
Crumble the topping over the fruit.
Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes.
Let cool 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
