Step 1

Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you’re using strawberries, slice them into 1/4-inch thick pieces. If you’re using particularly large blackberries, slice them in half.

Step 2

In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.

Step 3

In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.

Step 4

Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).

Step 5

Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).