Berry Crisp

This berry crisp is cooling for the summer and benefits Pitta with its sweet, bitter, and astringent flavors, making it a tasty dessert. Berries are potent fruits rich in antioxidants and detoxifying properties, and their darker reds, blues, and purples resemble the color of our blood; they have cooling effects and are beneficial for the liver. This recipe features coconut maple syrup, which is both cooling and supportive of liver health.

Ingredients:

For the fruit:

·   3 cups of sweet berries (such as blueberries, blackberries, or strawberries), ensuring they are not sour.

·   1 teaspoon vanilla

·   6 tablespoons Maple syrup

·   ½ teaspoon cinnamon

For the crust:

·       ½ cup almond meal

·       ½ cup coconut flour

·       ⅓ cup old-fashioned oats

·       2 tablespoons cold butter

·       4 teaspoons ghee

·       1 teaspoon cinnamon

·       ½ cup sucanat (or a sugar of your choice)

·       ¼ teaspoon cardamon

·       2 handfuls of coconut flakes

·       Sliced almonds for a topping

Directions:

·       Preheat the oven to 400°F.

·       Add the fruit, vanilla, cinnamon, and maple syrup to a pot and simmer over medium heat for about 5-10 minutes, until the mixture is still chunky. Remove from the heat and cool slightly.

·       Mix all the crust ingredients except the coconut flakes and sliced almonds together. Use your hands or a pastry blender to ensure the butter is well incorporated, and use your hands to mix in the coconut flakes. 

·       Pour the fruit mixture into a glass or ceramic casserole pan or any other suitable container. Top the fruit with the flour mixture, gently pat it down to ensure it is evenly distributed, and then add the sliced almonds on top. 

·       Bake in the oven for 15–17 minutes. The fruit should be nice and bubbly. Remove the crisp from the oven and let it cool to room temperature.