I made this recipe for my family supper tonight. My mom suggested something light, so I decided that a summer berry crisp would fit that request. This time of year can change how we think and feel about food. In the summer there is a wider selection of fruits and vegetables to choose from and buy at local Farmers' Markets (and grocery stores). I tend to be less hungry throughout the summer and usually lean towards lighter meals (rarely followed by a dessert). Sometimes a dessert during the summer can be as simple as some blueberries and heavy cream, which I used to eat with my grandmother in Saskatchewan in the summer.
I adapted the following recipe from Alana's The Gluten-Free Almond Flour Cookbook.
Summer Berry Coconut Crisp
Preheat oven to 350'F. Grease a 7"x11" baking pan with grapeseed oil or butter.
4 cups of frozen berries (I used Saskatoons and blueberries)
1/4 cup freshly squeezed lemon juice
2 tbsp arrowroot powder (thickens the mixture)
Place berries and lemon juice in the pan. Sprinkle the berries with the arrowroot powder. Gently toss together. Bake for 40-50 until it is slightly thickened.
1 cup blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 cup unsweetened shredded coconut
1 cup chopped pecans
1/2 cup melted (over low heat) coconut oil
1 tbsp vanilla
1/4 cup agave nectar or honey (optional)
Combine the dry ingredients in a medium bowl. Melt the coconut oil in a sauce pan and whisk in the vanilla and agave. Stir the wet and dry ingredients together to form a crumble. Sprinkle the topping over the fruit. Bake for 20-25 minutes. Topping will be slightly brown and the berry juices will be bubbly.
Let the crisp cool for 30 minutes and serve warm with organic whipped cream (optional).