Preheat your oven to 375°F and grab a 9x13 baking dish. Mix your 4 cups of berries with 1 cup granulated sugar and 1 tablespoon honey in a large bowl. Stir gently until the berries start releasing their juices—this should take about 2 minutes of stirring.

Pour the berry mixture into your baking dish and spread it out evenly. Don't panic if it looks watery at this point. The filling will thicken up significantly once it bakes, I promise.

In a separate bowl, combine 1 cup flour, 1/2 cup oats, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Mix these dry ingredients together with a fork until everything's evenly distributed.

Add your cubed butter to the dry mixture and use your fingers to work it in until you get those beautiful golden crumb-like clusters. This is the step that makes your summer berry crumble warm so incredible—don't rush it. Spend about 3 minutes breaking up the butter until pieces are no larger than pea-sized.

Stir 1/2 cup chopped almonds into your crumble mixture, then scatter everything evenly over the berry filling. I pressed mine down just slightly so the topping stays put while baking, but honestly, it's not critical. Bake at 375°F for 35 to 40 minutes until the topping turns golden brown and you can see the berry filling bubbling around the edges.

Let it cool for at least 10 minutes before serving. I know it's hard to wait—trust me, I've burned my mouth rushing into this—but those 10 minutes let everything set up properly so you actually get nice scoops instead of hot mush.