Berry Crisp

minimalistbaker.com

BERRIES

• 7-8 cups (1050-1200 g) mixed berries (strawberries, raspberries, blueberries, and/or blackberries)

• 3 Tbsp (45 ml) maple syrup

• 2 Tbsp (14 g) arrowroot starch (or cornstarch or gluten-free

flour)

• 1 Tbsp (15 ml) lemon juice

CRISP

• 1 cup (112 g) almond flour (or almond meal)

• ½ cup (53 g) shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)

• 1 cup (100 g) roughly chopped pecans (or other nut of choice)

• ½ cup (96 g) coconut sugar (or organic cane sugar)

• ½ tsp sea salt

• 4 Tbsp (60 g) coconut oil or vegan butter optional: 2 Tbsp (30 ml) maple syrup

Instructions

1. Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9x13-inch or similar size dish (I like this one from World Market). Top with maple syrup, arrowroot, and lemon juice and toss to combine.

2. To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon). 

3. sprinkle crumble on top of berries, bake for 25 minutes, or until toasty on top.