Step 1

Preheat the oven to 350ºF with a rack set in the center position. Rub the baking dish or ramekins with 1 teaspoon of olive oil.

Step 2

Set aside about ½ cup berries to top the crisp and spread the rest of the berries out in an even layer in the baking dish, or divide evenly between ramekins. Set aside about ¼ cup of the larger walnut pieces to top the crisp.

Step 3

In a medium bowl, stir together the rest of the walnuts with the oats, almond flour, and salt. In a small bowl, stir together the remaining 2 tablespoons olive oil, the honey, and vanilla. Pour over the oat mixture, stirring until the topping comes together in clumps. Spoon onto the berries in an even layer. Scatter the remaining berries and walnut pieces on top.

Step 4

Bake for 35 to 40 minutes, or until the berries and juices are bubbling and the topping is browned and crisp like granola.

Step 5

Serve warm with a dollop of yogurt, if using. Store leftovers in the fridge, covered, for up to 3 days.