Ingredients
Scale
- 2 cups diced, hulled strawberries (or berry of choice)
- 1 cup blackberries (or berry of choice)
- 1 cup blueberries (or a different type of berry)
- ½ cup coconut flakes
- ½ cup sliced almonds
- 2 Tbs arrowroot starch
- 1 pinch Himalayan pink sea salt
- 3 Tbs coconut sugar (or maple sugar)
- 3 Tbs maple sugar (or coconut sugar)
- 4 Tbs cold palm shortening, plus more for greasing (or organic butter)
Instructions
- Preheat oven to 350° F, and grease an 8½x8½ (or 8×8) –inch glass baking dish with palm shortening or butter.
- Place all of the fruit in a medium bowl, and set aside.
- In a large bowl, mix together all of the dry ingredients. Mix in the palm shortening, using your hands, until the mixture resembles course crumbs.
- Layer the berries evenly, on the bottom of the greased pan. Sprinkle the crumble topping on top, covering all the berries.
- Bake your crisp for 30-35 minutes, or until the fruit starts bubbling, and the top is crispy and golden.
- Let the crisp cool for at least five minutes before serving (so you don’t burn your tongue off). Serve in bowls, plain, or a la mode (with vanilla ice cream)!
Nutrition
- Serving Size: 4