Nothing screams summer more than a homemade berry crisp!
I know I haven’t posted in a while, but it’s all for a good reason: I am writing a cookbook! It is going to contain all paleo treats, categorized by season. In fact, this berry crisp is going to be one of the recipes in the book! I thought I’d give you a little sneak peek… and this recipe was surely the best for you to try!
It only takes a few minutes to make, yet it is all gone in a matter of seconds!
If you love berries, this crisp is for you.
If you love warm baked goods, this crisp is for you.
If you love me, this crisp is for you (thanks, Mom and Dad ;) ).
If you love chocolate, go check out every other recipe on my blog.
I like crisps alone, with no ice cream, but if you prefer yours with vanilla ice cream, go ahead!!
Serves 4-5 people.
2 cups diced, hulled strawberries (or berry of choice)
1 cup blackberries (or berry of choice)
1 cup blueberries (or a different type of berry)
½ cup coconut flakes
½ cup sliced almonds
2 Tbs arrowroot starch
1 pinch Himalayan pink sea salt
3 Tbs coconut sugar (or maple sugar)
3 Tbs maple sugar (or coconut sugar)
4 Tbs cold palm shortening, plus more for greasing (or organic butter)
1. Preheat your oven to 350° F, and grease an 8½x8½ (or 8x8) –inch glass baking dish with palm shortening or butter.
2. Place all of the fruit in a medium bowl, and set aside.
3. In a large bowl, mix together all of the dry ingredients. Mix in the palm shortening, using your hands, until the mixture resembles course crumbs.
4. Layer the berries evenly, on the bottom of the greased pan. Sprinkle the crumble topping on top, covering all the berries.
5. Bake your crisp for 30-35 minutes, or until the fruit starts bubbling, and the top is crispy and golden.
6. Let the crisp cool for at least five minutes before serving (so you don’t burn your tongue off). Serve in bowls, plain, or a la mode (with vanilla ice cream)!