Berry Delicious Crisp
Summer is officially here and I am here for the BERRIES! In the summertime, lean toward colder foods, salads, cool dips, and of course, all the FRUITS in every dish or dessert. Good Lort, when I took my first bite, it made my eyes roll back in my head! Not to mention summer desserts equals a la mode! All hail the vanilla ice cream creators of the world for making people’s days a little brighter, and their berry-filled crisps and crumbles a little more delicious. I made a recipe very similar to this last summer, but it didn’t have PEACHES. Sacrilege. Now, our lives are complete as this current recipe can have as many peaches as your precious heart desires. The recipe is only about 45 minutes start to finish, so it might be an excellent opportunity to get in good with your neighbors with the beach house if you can bring yourself to share. Amiright? I opt for coconut oil over butter, and coconut sugar over refined, making it a little bit healthier, but I promise you, it’s every bit as delicious! Please let me know if you make this crisp, and tell me how much you and your people loved it. You know, if you’re the sharing kind!
Filling Ingredients:
5ish cups of chopped fruit: blueberries, strawberries, raspberries and peaches (you could use any fruit you love!)
1 Tbsp lemon juice
1/3 cup coconut sugar
1 Tbsp arrowroot starch (or corn starch)
Topping Ingredients:
½ cup GF all purpose flour (I like Bob’s Red Mill)
½ cup old-fashioned oats (I like Bob’s Red Mill)
1/3 cup coconut sugar
½ tsp coarse sea salt
½ cup chopped pecans
1/3 cup coconut oil (or butter) melted
Can be served with plain yogurt, whipped cream or vanilla ice cream (personal fave!)
Directions:
1. Pre-heat oven to 350F.
2. Add fruit lemon juice and coconut sugar to medium saucepan over medium heat. Cook for about 10 minutes.
3. Whisk the starch with ¼ cup water and stir into the berry mix. Bring to a boil and then remove from heat to let thicken a few minutes.
4. In a medium bowl, whisk together flour, oats, coconut sugar and sea salt.
5. Add coconut oil to flour mix and stir until crumbly. (You may have to squeeze together with your hands.) Then add nuts and gently stir.
6. Pour berries into an 8x8 baking dish and top with crumble.
7. Bake for 30 minutes at 350 until a little brown. Serve warm on it’s own or topped with vanilla ice cream, mmmkay!?
