Simply Summer Mixed Berry Crisp
Ingredients
Filling
- 5 second spritz Olive Oil Cooking Spray
- 7 1/2 cups mixed fresh and/or frozen berries (I used half frozen raspberries & half fresh strawberries for the nutrition calculation above)
- 3 tbsp sugar-free syrup
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Topping
- 2/3 cup coconut flour
- 2/3 cup large flake oats
- 1/3 cup shredded unsweetened coconut
- 1/3 cup crushed walnuts
- 1 tsp Stevia or more to taste
- 1/2 tsp fine sea salt
- 4 tbsp vanilla extract
- 1/3 cup virgin coconut oil
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Lightly mist a 9 x 13-inch (or similar size) dish with cooking spray and add fruit directly to it.
- Top fruit with syrup, cornstarch, and lemon juice. Toss to combine.
- To a large mixing bowl, add the flour, oats, coconut, nuts, stevia, and salt. Stir to fully combine.
- Add vanilla extract and coconut oil and mix with a large spoon or your hands until evenly distributed but crumbly texture remains. *
- Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
- Let cool ~10 minutes before serving by cutting 3x3.**
Notes
*Stop recipe here and put both berries and crumble mixture in fridge separately if preparing in advance.
**Though best if eaten fresh, this recipe does store well in the refrigerator for up to 5 days.
Serving suggestion – vanilla bean gelato or coconut ice cream (not included in nutrient calculations above)
Tried this recipe?Let us know how it was!