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 and zest of ½ orange
2 tablespoons arrowroot powder or cornstarch
pinch of cardamom powder
½ teaspoon cinnamon
pinch of ginger powder
For the Crisp Topping:
1¼ cup almond flour
½ cup hazelnuts, almonds, or any nuts, roughly chopped
½ cup coconut sugar
1 teaspoon vanilla extract
3 tablespoons coconut oil
1½ tablespoons 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 berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!