Berry season is truly spring's answer to winter doldrums. This weekend our CSA brought us abundant organic, local strawberries so flavorful and plentiful that we just had to bake something simple to feature our lovely berries but not detract from their star power! Not too sweet, we served this delicious crisp with coconut milk ice cream and it was gobbled up in no time.
Adapted from: Minimalist Baker
- 8 cups mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
- 3 Tbsp maple syrup
- 2 Tbsp arrowroot starch
- 1 Tbsp lemon juice
- 1/3 cup coconut flour
- ⅔ cup shredded coconut or chopped pecans (if okay with nuts)
- 1 cup roughly chopped sunflower seeds
- ½ cup coconut sugar
- ½ tsp sea salt
- 1/4 cup coconut oil
Preheat oven to 350 degrees F and add fruit directly to a 9x13-inch baking dish. Top with maple syrup, arrowroot, and lemon juice and toss to combine.
To a large mixing bowl, add the coconut flour, coconut or pecans, sunflower seeds, coconut sugar, and salt. Stir to combine. Then add coconut oil and mix again until evenly distributed.
Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
Let cool 10 minutes before serving. Serve with vanilla coconut milk ice cream or whipped coconut cream (beat a can of coconut cream sweetened with 1 teaspoon coconut sugar). Store leftovers covered in the refrigerator up to 4 days.