Preheat oven to 325°F. With a 6½-inch skillet, you can use the toaster oven.
In a medium bowl, toss the berries with the granulated sugar. In a small bowl, whisk the orange juice and cornstarch until smooth, then add to the berries and stir gently. Pour the berry mixture into the 6½-inch skillet. Set aside.
In a medium bowl, combine the flour, brown sugar, and salt. Rub in the Earth Balance Buttery Spread with a fork until the mixture is clumpy. Toss in the rolled oats and almonds, gently mixing them in with your hands. Crumble the topping onto the berry mixture.
Bake for 10 to 12 minutes or until the topping in browned and fruit is bubbling. Reduce heat to 300°F if the topping is browning too fast.
Let the crisp cool 2 to 3 minutes. Serve warm with a scoop of dairy-free vanilla ice cream, if desired.
Use a mixture of any berries or chopped fruit you prefer. Some suggestions could be raspberries, pitted cherries, peaches, or apples. See below for Peach or Apple Crisp variations.I like the crunch of nuts in the topping, but they're optional. Use any sliced or chopped nut you'll like, or leave it out altogether.For a larger crowd, double the recipe and use a 10¼ inch cast iron skillet or a 9- x 9-inch baking pan. Bake for 30 to 35 minutes.Variations:
Peach Crisp: Replace berries with 1 cup fresh peaches., chopped into ½-inch cubes. If the peaches are hard, you can cook them first. Whisk together the orange juice and cornstarch. Melt 1 tablespoon of Earth’s Balance (or butter) in the cast iron skillet. Sauté the peaches until slightly softened. Add the sugar and orange juice mixture and cook until the liquid has thickened and reduced. For the topping, add ½ teaspoon cinnamon with the flour if desired. Top with the topping and bake as directed.
Peach-Bourbon Crisp: make the Peach Crisp, replacing 2 tablespoons of the orange juice with bourbon.
Apple Crisp or Apple-Bourbon Crisp: Replace the peaches above with chopped, peeled apples.