Blackberry Strawberry Crisp2
I am still working on the ginormous (Elf, anyone?) container of blackberries I got a Sam’s Club last week. I’ve been eating them plain, adding them to oatmeal or yogurt, or using them in my cheesecake parfaits, but I still have plenty left. I can’t let these ripe, juicy berries go to waste, so I thought I’d whip up a fresh and simple dish that is nutritious enough to even eat for breakfast, if you so dare! After all, you can’t go wrong with berries, nuts and oats!
Ingredients
- Topping
- 3/4 cup pecans, chopped and lightly toasted
- 1 cup almond flour
- 3/4 cup GF rolled oats
- 2 Tbsp coconut flour (or could substitute coconut flakes)
- 2-4 Tbsp of palm/coconut sugar, depending on taste (or could substitute honey, maple syrup, agave or brown sugar)
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup of coconut oil, melted* (could substitute butter, if preferred, but it wouldn’t be considered vegan)
- Berry Filling
- 6 cups of berries (I used a mix of blackberries and strawberries)
- 1/2 tsp chia seeds, optional (I like to add these for extra crunch and Omega-3’s)
- 1/2 tsp cinnamon
- 1 Tbsp of palm/coconut sugar, optional if you like a sweeter filling (or could substitute honey, maple syrup, agave or brown sugar)
Instructions
- 1. Preheat oven to 350F. Lightly grease a 8×8 pan.
- 2. In a medium mixing bowl, add all of the dry ingredients for the topping (pecans through salt) and whisk to combine.** Then add vanilla and coconut oil and mix until crumbly and coarse. Set aside.
- 3. Add berries, chia seeds, cinnamon and sweetener (if using) in the baking dish and toss to combine. Sprinkle topping over fruit mixture evenly.
- 4. Bake for 20-25 minutes until fruit bubbles and topping is golden brown. Let cool for 15-30 minutes and serve.
- *To melt coconut oil, place a closed container of coconut oil in a bowl of warm water until some melts, and then measure out the coconut oil needed.
