Anyone else feel like it’s been perpetually 40 degrees and rainy for the last 2 months? Now that April is almost over, I’m in full on “counting down the days until summer” mode even though I still can’t go outside without a jacket. This recipe for Triple Berry Crisp will put you right in the summer mood! It’s light, simple, and a little healthier than the other baked goods I’ve been consuming non-stop.
I’m sure you are experiencing the same phenomenon as I am lately which is “bake all the things all the time.” Being at home all these weeks, I have made more banana bread and cookies than I have maybe ever in my adult life and I can definitely feel it catching up on me. That’s why i decided to create this recipe that is free of refined sugars and gluten, so I could still indulge in a delicious treat without feeling myself spiral into a cookie eating frenzy. I didn’t go full paleo because I think rolled oats are what makes a crisp. I’ve tried to make a paleo crumb topping before and it’s just not the same!
The berries are sweetened naturally with honey, which also helps to create a nice syrupy consistency. The crumb topping is sweetened with Coconut Sugar, which if you’ve read my Peanut Butter Chocolate Chunk Cookies post, you know how much I love coconut sugar for baking! Coconut flour and butter are used to round out the crumb topping (you could use ghee or vegan butter as a substitute, same measurements).
This recipe is super easy to make and would be a great one to get your kids involved too! The crumb topping requires some hand-mixing which I’ve always enjoyed, especially as a kid. So roll up those sleeves, wash those hands, and get baking!
Triple Berry Crisp
Ingredients
- 3 Cups Sliced Fresh Strawberries
- 3 Cups Fresh Blueberries
- 1 Cup Fresh Raspberries
- 1 1/2 Tbsp Honey
- 1 Tbsp Fresh Lemon Juice
- 1 Tbsp Arrowroot Starch or Cornstarch
- 1 Cup Rolled or Old Fashioned Oats
- 1/3 Cup Coconut Sugar
- 1/3 Cup Coconut Flour
- 1 Tsp Cinnamon
- 1/4 Tsp Salt
- 1/3 Cup Butter, Softened
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine the berries, honey, lemon juice, and arrowroot powder or cornstarch and stir until berries are well coated. Let sit while preparing the crumb topping.
- In a medium bowl combine the oats, coconut sugar, flour, cinnamon and salt. Mix until combined.
- Cut the softened butter into tablespoon sized pats and distribute into the crumb mixture. Using your hands, mix until the butter is just about incorporated and the mixture has an even crumbly consistency.
- In a greased 9×13 baking dish, add the berry mixture in an even layer and then sprinkle the crumb topping over the berries.
- Bake in preheated oven for about 45 minutes or until the berries are hot and bubbly and the crumb topping is slightly browned.
- Let cool for 10 minutes and serve warm. Scoop of vanilla ice cream optional!
Nutrition Facts
Triple Berry Crisp
Serves: 6
|
Amount Per Serving: 6
|
||
|---|---|---|
| Calories | 274 | |
| % Daily Value* | ||
| Total Fat 11.8g | 16.9% | |
| Saturated Fat 6.7g | 30% | |
| Trans Fat | ||
| Cholesterol 27mg | 9% | |
| Sodium 174mg | 7.3% | |
| Total Carbohydrate 42 | 14% | |
| Dietary Fiber 5.8g | 20% | |
| Sugars 25.4g | ||
| Protein 3.2g | ||
| Vitamin A | Vitamin C | |
| Calcium 32mg | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven