Mixed Berry Crisp

I had to make something festive for the long weekend, right?!

This Mixed Berry Crisp is perfect for a potluck, BBQ, or even brunch. It's not too sweet at all, using only 3 tablespoons of added sugar for the entire dish. I don't miss the sugar, but if your crowd likes something sweeter, add the extra tablespoon of maple syrup. 

I actually made this using frozen berries. Here's the thing, fresh berries can get expensive fast (especially when buying organic). Purchasing frozen is far more economical since the berries are going to be broken down anyways. Plus, they're packaged at peak ripeness, so you get the same quality as seasonal berries, if not better. It's a win-win. 

My favorite way to eat this is with a big dollop of yogurt for breakfast, but I of course won't oppose it after dinner with whipped cream either. 

Mixed Berry Crisp 

Serves 4-6
*makes an 8x8" pan, but easily doubled for a 9x13"

For the filling:
16 ounces frozen mixed berries (I used a blend with cherries too)
1-2 Tbs. maple syrup (depending on how sweet you like it) 
1 rounded Tbs. coconut flour
2 tsp. lemon juice
1/2 tsp. vanilla extract
Very scant 1/8 tsp. freshly grated nutmeg 

For the topping: 
1/2 cup rolled oats
1/2 cup walnuts
1/3 cup almonds
2 Tbs. coconut sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
Pinch of sea salt
2 Tbs. virgin coconut oil, slightly chilled so it's solid

Preheat oven to 350 degrees. Grease an 8x8-inch glass or ceramic baking dish with coconut oil. 

For the filling: Mix all ingredients together in a medium bowl.  Make sure coconut flour coats the fruit completely. Transfer to prepared baking dish in an even layer. 

For the topping: In a food processor or high-speed blender, pulse the oats, walnuts, and almonds until coarsely chopped. Transfer to a medium size bowl and add coconut sugar, cinnamon, ground ginger, and salt. Mix well. Add chilled coconut oil, and incorporate with your hands until mixture is uniform and crumbly. Evenly top the fruit filing with the crumble mixture. 

Place on the middle oven rack and bake for 30-35 minutes until the topping is golden and the fruit is bubbling. Let sit 10 minutes before serving for the juices to settle. 

Serve with a dollop of whipped cream, coconut cream, or whole milk yogurt. 

Note: I've not tried this recipe with fresh fruit, but I would think you could substitute 3-4 cups of fresh fruit for the frozen berries.