While most people are starting to see the first signs of spring, us southern Arizona inhabitants are getting a good taste of what summer is going to be like this year. Hot. Sweltering hot. Can’t come out of your house until 10p.m. hot. We’re going to pay for all of the times we called our family members and friends on the East Coast and laughed when they said it was -10 degrees and snowing.
Even though summers in Arizona aren’t pleasant, we still get an abundance of amazing fruit that, in my opinion, is one of the best things about the season. That’s why I decided to plan ahead and create a healthier version of one of my favorite summer deserts: fruit crisp.
Fruit crisps are kind of deceiving. Looking at them, they seem really healthy. It’s just fruit topped with some oats, right? Nope. The fruit on the bottom is loaded with sugar, and the crumbly topping is made with processed white flour, white sugar, and LOTS of butter. But this wonderful dessert doesn’t have to be bad for you.
For the base of this double berry crisp, I mixed some blackberries and frozen blueberries with a small amount of agave nectar. Because agave nectar is sweeter than sugar, you can use less of it and still achieve the same level of sweetness.
I let the berries macerate (a fancy way of saying soak in their own juices) for about an hour while I made the topping.
A sweet, crunchy, cinnamon-y bowl of goodness filled with oats, oat flour, coconut sugar, almonds, cinnamon, coconut oil, and applesauce. I ate some (okay, a lot) straight from the bowl, and I’ll be surprised if you don’t too! Next, I added the macerated berries to my baking dish (which was actually a pie plate).
Then… my camera battery died. So I used my phone to document the rest of the crisp-making process. Apologies for the lower-quality picture here. Load that crumbly topping on the berries and press down slightly. I had about 1/2 cup of the topping left over.
This crisp will fill your house with the most amazing scents.
If you can resist eating it straight from the dish, I recommend scooping some onto a dish…
And adding some coconut (or other) ice cream or coconut whipped cream on top…
Now that is perfection.
- For berries:
- 2 Cups frozen blueberries
- 2 Cups blackberries
- 2 Tablespoons agave nectar
- For topping:
- 1 Cup oats (gluten free if desired)
- ½ Cup oat flour (gluten free if desired)
- ⅓ Cup chopped raw almonds
- ⅓ Cup coconut sugar
- 1 Teaspoon cinnamon
- ¼ Cup softened (but not melted) coconut oil
- 2 Tablespoons unsweetened applesauce
- Pre-heat the oven to 375 degrees Fahrenheit.
- Mix blueberries, blackberries, and agave nectar in a bowl and cover.
- Let sit for 1 hour or longer.
- In a separate bowl, whisk together oats, oat flour, almonds, coconut sugar, and cinnamon.
- Add coconut oil and sweetened applesauce and mix with a pastry blender or fork until everything is evenly distributed.
- Grease your baking dish with coconut oil.
- Add berries to baking dish and distribute them evenly.
- Put the topping over the berries and spread evenly. You will probably have about ½ cup left over.
- Bake in the oven for 30 minutes or until the top of the crisp is golden brown.