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Summer Berry Crisp

Calories
Author Eva Fry

Ingredients

Filling

  • 3-4 cups fresh berries and/or stone fruit peaches, nectarines
  • 1/4 cup sugar
  • 1 teaspoon vanilla powder
  • 2 teaspoon fresh orange zest
  • 1/8 teaspoon salt
  • 2 tablespoon tapioca or whole wheat flour

Topping

  • 1 cup traditional rolled oats
  • 1/4 cup brown sugar
  • 2 tablespoon coconut butter melted
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoon flax meal

Instructions

  • Grease baking dish or cast-iron skillet.
  • Preheat oven to 350°
  • Combine fruit, vanilla, orange zest, salt, tapioca (or flour) in a large bowl. If using frozen fruit, increase tapioca or flour by 1 tablespoon.
  • Toss to evenly coat.
  • In a second medium bowl, add topping ingredients and mix with a fork until clumps form.
  • Pour the fruit mixture into a baking dish and sprinkle evenly with topping.
  • Bake 20 - 30 minutes until the fruit is bubbly and the topping is golden brown.