Now that summer weather is setting in, strawberries and blueberries are as ripe and sweet as they’ll ever be! What’s better than spending a night with friends and family, whipping up some fresh and healthy berry crisp and sitting outside as the sun slowly goes down? Not much, in my opinion!
Today I’ll be sharing my go-to recipe for summer berry crisp – the perfect way to satisfy your sweet tooth, without over indulging!
5 cups of Organic blueberries *not frozen* (can substitute fresh strawberries, blackberries or raspberries)
Note: If you choose to use other berries, I would recommend laying them out on a paper towel to dry for a few hours. They contain more juice than blueberries, and you do not want your crisp to be soggy!)
1-1/2 Cups of Old Fashioned Rolled Oats
1/4 Cup of Oat Flour (can substitute almond meal or coconut flour)
1/4 Cup of Pure Maple Syrup
1/4 Cup of Olive Oil
1/2 Teaspoon of Salt
2 Teaspoons of Cinnamon
Optional – 1/4 Cup of Chopped Walnuts (can substitute with pecans or nuts of choice)
Preheat oven to 350 degrees.
Pour the fresh blueberries into a deep pan or baking dish.
In a large bowl, mix all of the topping ingredients, except nuts, until thoroughly coated and combined. Pour mixture over fresh blueberries. Spread with the back of your spoon and push mixture down to completely cover your berries of choice. If you choose to include nuts, pour nuts over the topping and press down into the crisp.
Cook between 40 – 45 minutes, or until the crisp is golden brown and the blueberries are bubbling!
Serve by itself, or topped with a scoop of greek yogurt! Enjoy!
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