This Grain-Free Triple Berry Crisp makes for a lighter version of a traditional dessert.
INGREDIENTS
For the Berry Filling
5 cups mixed California Giant Berries - raspberries, blueberries, blackberries
Juice of 1/2 orange and zest
2 tbsp arrowroot powder or cornstarch
Pinch of cardamom powder
1/2 tsp cinnamon
Pinch of ginger powder
For the Crisp Topping
1 & 1/4 cup almond flour
1/2 cup hazelnuts, almonds, or any nuts, roughly chopped
1/2 cup coconut sugar
1 tsp vanilla extract
3 tbsp coconut oil
1 & 1/2 tbsp honey or maple syrup
Pinch of sea salt
DIRECTIONS
Preheat the oven to 350F.
Add in all the ingredients for the filling into a 9x12” inch baking dish. Toss well so that the berries combine with the spices and arrowroot powder.
Next, add all the topping ingredients into a large mixing bowl. Mix well so that all the liquid combines with the flour and forms a light crumble texture.
Spread the topping mixture evenly across the berry filling. Pop in the oven to cook for about 35-40 minutes, or until the juice of the berries is bubbling and the topping is golden brown.
Locate the 16-Digit Trace code.Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!