Saturday, June 14, 2014

Grain-free mixed berry crisp

I made this dessert last night for company, and it turned out really tasty, so I thought I'd share it here.  Amounts are approximate - I didn't measure anything.  Enjoy berry season!

about 2 cups total of strawberries, blueberries, and raspberries
about 2 tsp butter or coconut oil (solid, not melted)
about 1/4 cup unsweetened shredded coconut
about 1/4 cup almond flour
1/2 tsp cinnamon
pinch of salt
honey or brown sugar to taste (if you like it tart, you can omit this or go really light)

  1. Slice the strawberries and mix with blueberries and raspberries in a bowl.  Stir in honey or brown sugar to taste and let it sit for at least half an hour.
  2. Mix the butter, coconut, almond flour, cinnamon, and salt with a fork or pastry blender until crumbly.  You may need less of the dry ingredients - just add enough to make it crumbly.
  3. Divide up the berry mix into 4 ramekins, or put it all in one small pie plate or casserole dish.  Sprinkle the crumble mix on top and put a little additional honey or brown sugar on top.
  4. Put the ramekins on a baking sheet and bake at 375 for about 15 minutes.  
  5. Broil for 1-2 minutes to brown the top, but keep an eye on it so it doesn't burn!  

Let it cool a bit - this comes out HOT!  Great with homemade whipped cream or ice cream.  I think this might be my go-to potluck/company dish for summer.

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