This crisp is exactly what I crave in the middle of winter. Naturally sweetened with maple syrup, gluten free, dairy free, and packed full of berries bursting with juicy deliciousness. A crunchy topping of toasty nuts and rolled oats sits on top of last summer’s berries that were stashed away in the freezer for moments like this.
With a blanket of snow still on the ground (unusual for us here on Vancouver Island), I’m doing my best to stay warm. This inevitably involves turning on the oven and baking everything. It’s at this time of year when I’m exceedingly happy I froze berries during the summer months. The precious bags of frozen berries are nestled in the freezer, relics of a season that feels so far away.
I have been craving colour in my diet (other than orange – because all I seem to eat is squash). As the crisp bubbles and bakes, the warm smell of berries fills the house. There’s something incredibly pleasing about the scent of warm berries, reminiscent of hot summer afternoons picking blackberries.
Mixed Berry Crisp
adapted from: Dinner: A Love Story
yields: 1 9-inch pie tin
Ingredients
- 5 cups Berries (I used 2 cups frozen blackberries, and 3 cups frozen blueberries)
- 2 tsp. Cornstarch (organic) or Arrowroot starch
- 1 cup Nuts, roughly chopped (I used 1/2 cup Almonds and 1/2 cup walnuts)
- 1 cup Rolled oats
- 1/4 cup Maple syrup
- 1/4 cup Coconut oil
- 1 tsp. Cinnamon
Pre-heat oven to 350°F.
In a bowl combine berries and starch.
In a separate bowl combine nuts, oats, maple syrup, coconut oil and cinnamon. Use your fingers or two butter knives to work coconut oil into topping until everything is moist and crumbly.
Place berries in a 9-inch pie plate, spread topping evenly and bake for 1 hour.