Happy 4th of July!! No summer holiday is complete without a Berry Crisp. I know you are going to love this one because it has a sweet fruit filling with a grain free topping that gets brown and crisp. I was inspired by a recipe that I found online from The Real Food Dietitians. I love their website and if you haven’t checked out their recipes yet, they are awesome!
The crisp starts with 4 cups of mixed berries. I used a mixture of strawberries, blueberries and raspberries, sticking with the red and blue patriotic theme for today, but you could easily make this one with cherries or peaches, or just one type of berry.
For the topping, I combined almond flour, coconut palm sugar, with cinnamon and pecans. I used coconut oil to cut in instead of butter. I am not against butter, especially grass fed which has so many wonderful benefits, but coconut oil does too! Coconut oil can increase fat burning, boost energy levels and even help your metabolism. More on that later, though! Let’s get back to the berry crisp so you can get cooking!
For the filing:
4 cups of washed and dried mixed berries (I used a combo of strawberries, blueberries and raspberries)
1 tbsp fresh squeezed lemon juice
Zest of 1 lemon
2 tbsp maple syrup
2 tbsp tapioca flour (You can also use arrowroot starch)
For the Topping:
1 cup almond flour
3 tbsp coconut palm sugar
1/4 tsp sea salt
1/2 tsp cinnamon
Dash of nutmeg
3 tbsp coconut oil (not melted)
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease a baking dish with coconut oil.
In a separate bowl, combine the sliced, washed berries and add in the lemon juice, lemon zest, maple syrup and tapioca powder. Mix well and pour into the greased baking dish.
Rinse that bowl you used for the filling and mix almond flour, coconut palm sugar, salt, cinnamon and nutmeg. Cut in the 3 tbsp of coconut oil and stir in the pecans. Pour the topping evenly over the berries.
Bake for 18-20 minutes or until is is bubbly and slightly brown and crisp. Serve with fresh homemade coconut cream or almond milk yogurt!