Berry Cherry Crisp

Preheat oven to 375ºF. Pour a little cooking oil on a paper towel and wipe it on the bottom and sides of a 9-inch cast iron skillet.

For the crisp topping, in a medium bowl mix together flour, oats, sugar, brown sugar, cinnamon and nutmeg. Mix in butter with your hands until mixture becomes like coarse, large crumbs. It’ll take 2–3 minutes to do this. Set the topping mixture in the refrigerator while you make the filling.

For the filling, in a large bowl stir lemon juice, vanilla, and almond extract. Add blackberries and cherries and toss to coat. Stir sugar into the fruit. Sprinkle fruit with flour and stir until evenly coated.

Pour fruit into prepared skillet and spread evenly. Remove crisp topping from refrigerator and crumble evenly over fruit. Sprinkle sliced almonds over topping. Arrange additional fruit on top, if desired.

Bake 30–35 minutes. Serve warm with ice cream.