Berry Crisp

Preheat the oven to 375°F (375°F).

In a food processor combine the flour, light brown sugar, granulated white sugar, and salt; pulse until blended.

Add the cold butter cubes and pulse until the mixture resembles coarse crumbs; optionally stir in a pinch of cinnamon.

Transfer the crumb mixture to a bowl and fold in the sliced almonds; set aside.

In a large bowl toss the mixed berries with 60 g granulated sugar, cornstarch, and lemon zest until evenly coated.

Spread the berry mixture in an 8‑inch (20 cm) square baking dish.

Evenly sprinkle the streusel topping over the berries.

Bake for 30‑40 minutes, until the topping is golden brown and the berry juices are bubbling.

Allow the crisp to cool for at least 30 minutes before serving; serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.