Yesterday afternoon we went out to the farms and went blueberry picking! Every year I try to do this at least a couple of times so I can get my fill on delicious fresh blueberries. Many farms just out-of-town from where I live offer U-pick. I bring my own buckets and spend and hour or two picking berries. Then they charge by weight, which is significantly less than if you just bought directly from them, and you come home with a pile of freshly picked berries!! There’s really nothing better. I ended up freezing some, making crisp and kept a bucket of fresh in the fridge for nibbling.
Growing up my mom didn’t make many ‘traditional’ desserts. One thing I do remember her making was a mean crisp. Winter time the house would be filled with the smells of apple and pear crisp baking in the oven, and in the summer the smells of summer fruit crisps would fill the house. To tell the truth.. I’m not much of a ‘traditional’ baker either! To this day it is one of my favourite things to make is crisp. I love how easy it is. You can use any fruit, can be fresh or frozen and the topping (the best part) is so simple to throw together!
For this topping the slivered almonds add the perfect extra crunch, the maple syrup adds the perfect amount of sweetness and with the soft berries every bite you get the added delicious crunchy topping.
This summer fruit crisp will fill the house will delicious fruit smells and will melt in your mouth.
- 4-5 C Fresh Blueberries and Strawberries, washed
- 1 -1.5 Tbsp Arrowroot Powder
- 1.5 C Whole Oats
- 1.5 C Sliced Almonds
- 1/2 C Spelt Flour
- 3 Tbsp Shredded Coconut, unsweetened
- 1.5 tsp Cinnamon
- 1/2 tsp Salt
- 1/3 C Coconut Oil, melted
- 1/3 C Maple Syrup
- Preheat oven to 375 degrees.
- Place the blueberries in a 2 inch deep pie dish, slice the strawberries in half and add to the blueberries. Sprinkle the arrowroot powder (or cornstarch) over the berries and gently stir to evenly cover the berries in the powder.
- In a small mixing bowl pour oats, almonds, flour, coconut, cinnamon and salt into it and stir ingredients together.
- Heat a small saucepan on medium heat and add coconut oil to melt.
- Once it’s melted, pour over the oat mixture. Then add in the maple syrup and stir all the ingredients together until the oats are covered in the oil and maple syrup and there are no dry spots left.
- Evenly distribute the oat mixture over the berries until all the berries are covered up.
- Cover with tin foil and poke a few holes in the top to allow steam to come through.
- Cook for 35-40 minutes, then remove tin foil and cook for another 10 minutes to brown the top.
- Allow to cool for 5 minutes, serve with vanilla ice cream of your choice.
What are your favourite summer berries?