Summer Berry Crisp with Marcona Almond Rye Streusel

Directions

• Summer Berry Crisp: Combine all ingredients and let macerate for a few minutes until juicy before cooking.
  
  Streusel: Combine all ingredients except butter in the bowl of a table top mixer with the paddle attachment. Mix until combined. Stream in melted butter and mix just until the streusel comes together. Spread out on baking sheets and refrigerate until set, about 15 minutes. Crumble the streusel with your fingers.
• This can be saved in an airtight container or ziplock type bag in the freezer at this point. No need to thaw before using it on muffins or a coffee cake or another crisp!
• Cooking instructions
• Preheat oven to 350 degrees F. Line a baking sheet with parchment to avoid a mess if there is any bubbling over.
• Spread fruit and juices into a 6-8 qt casserole, an 8-inch square baking dish, or a deep dish pie pan. Cover liberally with streusel.
• Place the dish on a baking sheet and bake, rotating halfway through, until the juices are bubbling and thickened, and the topping is browned, about 40 minutes. Transfer the baking dish to a wire rack and let the crisp cool for at least 10 minutes before serving. It can also be cooled to room temperature and served that way or reheated.