Berry crisp with maple-almond topping

I hope you had a good weekend! We painted Emmerson's big girl room (I will share pictures in a couple weeks when we have things cleaned up and set up) and we went to the Arlington Heights horse track with family.

Last week, while Emmerson was potty training and we were looking for things to do in the house, we made this fruit crisp. It was delicious with a scoop of ice cream.

Filling ingredients
6 c berries (I used blackberries, blueberries and a diced pear)
2 T maple syrup
1 t balsamic vinegar
3 T sugar
3 T flour
1/8 t salt
1/8 t cinnamon

Crisp ingredients
1/2 c flour
2/3 c oats
1/2 c brown sugar
1/2 c toasted almonds (or other nut)
1/4 t salt
3 T canola oil
3 T maple syrup

Method
Preheat oven to 350. Coat baking dish with cooking spray. Wash berries and put in bowl with sugar, flour, salt and cinnamon. Whisk maple syrup and balsamic vinegar together and add to bowl. Stir until combined. Put filling ingredients into baking dish.

Whisk together canola oil and maple syrup in a small bowl. In a separate bowl, mix together flour, oats, brown sugar, toasted almonds and salt. Drizzle oil and syrup mixture over dry ingredients. Use fingers to combine until small clumps form. Pour crisp mixture over filling.

Bake for 30 to 40 minutes, or until top is lightly browned.

And pictures of the big winner and Emmerson at the horse races.