When I think of summer, I think of berries. And when I think of Fourth of July barbecues, I think of red, white and BLUEBERRIES!
See what I did there? 😉
But seriously, there is just nothing better than fresh berries. They’re good for you, delicious and super versatile. Think about it—you can eat berries for breakfast, lunch, dinner and even dessert!
Speaking of dessert…
I’ve got one that’s gonna knock your flip flops off! Whether you need something to keep in your fridge for a tasty (yet healthy!) indulgence at the end of of the day, or a crowd-pleasing dessert for an upcoming holiday gathering, my Summer Mixed Berry Crisp is about to be your new favorite.
This dish pairs tart, juicy berries with a sweet crisp topping for a festive, flavorful and perfectly seasonal treat. It’s loaded with great-for-you antioxidants, vitamins C and K, cancer and heart disease-fighting nutrients and lots of other fantastic health-giving goodies. Plus, raspberries and blueberries have unique anti-inflammatory phytonutrients that don’t appear anywhere else in the plant kingdom. How cool is that?!
Now, here’s where it gets unbelievably mouthwatering. I love serving the Summer Mixed Berry Crisp warm with a scoop of dairy-free ice cream. You can grab your favorite pint at the store or make some super easy homemade banana ice cream! Toss one frozen banana (cut into chunks) and 1/8 teaspoon vanilla extract into a food processor or high-speed blender, then blend on low until smooth and serve. It’s melty, it’s ooey-gooey, it’s gonna make all of your wildest dessert dreams come true.
I’ll be whipping up a double batch of this goodness for the Fourth of July festivities next week. Wanna get in on the fun? Press play below for the recipe!
Summer Mixed Berry Crisp
Makes: 6 servings
Mixed Berry Filling:
1-1/2 cups (6 oz) fresh raspberries
3-1/2 cups (18 oz) fresh blueberries
1 teaspoon pure maple syrup
1 teaspoon arrowroot powder (or organic cornstarch)
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
3/4 cup almond flour
1/2 cup old fashioned rolled oats
1/4 cup unsweetened shredded coconut
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup solid coconut oil
2 tablespoons pure maple syrup
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, gently toss together the raspberries, blueberries, maple syrup, arrowroot powder, lemon zest and vanilla extract. Pour berry mixture into a pie plate.
3. In a separate bowl, whisk to combine the almond flour, rolled oats, salt, cinnamon and shredded coconut. Using a fork, work in the solid coconut oil and maple syrup until the topping resembles a coarse meal. Sprinkle evenly on top of the berry mixture.
4. Place the filled pie dish in preheated oven and bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Remove from oven and let cool 10-15 minutes before serving. Serve warm, room temperature, or cold—alone or with vegan ice cream!