Summer Berry Crisp Recipe
Ingredients
Filling:
- 6 cups fresh berries such as blueberries, blackberries, or hulled strawberries (I used 3 cups blueberries, 2 cups strawberries, and 1 cup blackberries)
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup sucanat
- 4 tablespoons arrowroot
Crisp topping:
- 1 cup rolled oats
- ½ whole wheat pastry flour
- ¼ cup sucanat
- ½ teaspoon salt
- ¼ teaspoon allspice
- 1/3 cup sliced almonds
- ¼ cup butter melted
- 2 tablespoons maple syrup
Instructions
To make filling:
- Place the berries, lemon juice, orange zest, and lemon zest, in a large bowl. In a separate bowl stir together the sucanat and arrowroot, then add to the berries and toss gently to combine. Pour berry mixture into an 8 x 8 inch baking dish.
To make topping:
- Mix flour, oats, sucanat, allspice, and salt together in a bowl. Add melted butter and maple syrup, stir to combine. Add the nuts and stir again. Sprinkle topping over the fruit.
- Bake at 375 degrees F for 30 to 35 minutes. Let the crisp cool slightly before serving to allow the juices to thicken.