Updated: Feb 1, 2019
Mixed Berry Crisp
With Date Oat Streusel
About 3 cups of fresh or frozen mixed berries (I used fresh blueberries, blackberries and raspberries)
Juice of 1 lemon with zest
1 Tbsp Arrowroot
2 Tbsp raw honey, divided
10 pitted unsweetened dates
½ cup gluten free rolled oats
½ cup whole wheat flour (*Option I used oat flour)
½ tsp ground cinnamon
½ tsp ground nutmeg
3 Tbsp virgin coconut oil, melted
Pinch Himalayan salt
1. Preheat oven 350 degrees F. In a medium bowl, combine berries, lemon zest, lemon juice and arrowroot. Drizzle in 1 Tbsp honey and toss to combine. Pour mixture into a baking dish.
2. In a food processor, chop dates into small pieces. Add oats, flour, cinnamon, nutmeg, oil, remaining 1 Tbsp and salt; blend to combine. Distribute crumble mixture evenly over berries in baking dish.
3. Place baking dish on a baking sheet (to catch any spills). Bake for 45 minutes, until brown and bubbling. Serve warm.
This recipe is rich with Vitamin C found in the berries. Filled with plant flavonoids such as anthocyanin. Anthocyanin is responsible for the rich red, blue and purple color of berries and provides a wonderful host of health benefits, such as, helping to prevent free radical damage and inflammation in the body. Fiber to promote gut health and fat for brain and heart health.