This summer has flown by, and I’m a little disappointed. It always seems that we have high expectations for the summer months but time goes by too quickly. Don’t get me wrong, we did a lot this summer – most importantly, adding Winnie (our puppy) to our family. But with August just days away, I’m feeling anxious to make the most of our last summer month while indulging in plenty of my current food priority: Fresh Fruits.
Okay, that’s actually not my main priority- I really want to get some quality time with my man & my pup doing outdoor Colorado things, but as far as my food goes, fresh fruit it is! By now you’re probably aware of my love for everything from the farmer’s market this summer and berries are no exception.
I really try to eat sweets (even Paleo friendly sweets) in moderation. All types of sugar, even natural sugars, give your body similar reactions. Your system still has to release insulin & go through the process of breaking down sugar from your blood stream regardless of the sugar’s source. And every time your body releases insulin into your blood stream, it takes 4-8 hours for that to clear out. When there is insulin in your blood stream the body’s ability to burn fat is put on the backburner, which is why it’s SO hard to lose weight when you are still consuming sweets regularly. I learned a lot about this process from Kelly Leveque who is an amazing holistic nutritionist, and her book and website are filled with good info on sexy physiological topics like nutrient partitioning [adjusts glasses]. But truthfully, part of embracing food is understanding how it affects us, and taking in a wide variety of knowledge on the topic is never a bad idea!
But back to the sweets. As I mentioned earlier, I really try to eat sweets in moderation because even small amounts of natural sweeteners such as fruit or maple syrup can leave me feeling sluggish. That being said, when desserts are really good – like this berry crisp – things can get a little dicey when it comes to moderation. So take this as a warning: if you’re giving this dish a try, make sure to grab a partner to share it with – going solo may leave you with an empty dish & a guilty conscious!
Ice Cream suggestion: SO Delicious Dairy Free Coconut Milk, Sugar Free Vanilla
To reheat – this is key to keep the topping crispy: Bake in oven again at 350 degrees for 10-15 minutes or until topping is crisp & berry filling is bubbling.
- Berry Filling
- 3 C quartered strawberries
- 1 C halved rasperries
- 1 C blueberries
- (Feel free to swap different berries as long as 5 C total)
- 1/4 C Arrowroot Powder or Tapioca Starch
- 2 1/2 TBSP lemon juice
- 1 tsp vanilla
- 1/4 c maple syrup
- Crisp CrumbleTopping
- 1 C almond flour
- 1/2 c Almonds (or nut of choice)
- 1/2 c Pumpkin seeds
- 1/2 c Shredded coconut
- 1/4 c arrowroot powder or tapioca starch
- 1/4 c coconut sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- 3 TBSP coconut oil
- 2 TBSP maple syrup
- 1 TBSP flax seed
- Preheat Oven to: 350 degrees
- In a 8x8 pan add all berry filling ingredients (berries, 1/4 c arrowroot, lemon juice, 1 tsp vanilla & 1/4 c maple syrup). Mix to combine.
- Place all crisp topping ingredients into a food processor. Pulse until nuts are chopped & the topping is combined to create a crumbly- like consistency.
- Lastly, using your hands, sprinkle an even layer of crumble topping over the berry mixture in your baking pan.
- Place pan in over & bake for 40-45 minutes.
- Allow to cool & serve with dairy free ice cream.