In a large bowl add the flour, sugar, almonds, cinnamon, and salt. Mix it up to combine.

Add in the cold, cubed butter, and using your fingertips rub it into the dry ingredients until it resembles coarse crumbs. Set aside.

In a 9-inch pie dish add the fruit. (I used strawberries, blueberries, raspberries, and blackberries).

Toss the berries in the cornstarch, brown sugar, and lemon juice.

Generously sprinkle the crisp topping over the prepared fruit.

Bake at 375°F (190°C) for roughly 40-45 minutes or until bubbling and golden brown.

Serve hot with vanilla ice cream. Store leftovers covered in the fridge for up to 3 days.