My husband and I are celebrating another wedding anniversary today. I am making his favorite salmon dish and Yukon Gold mashed potatoes for dinner. For dessert…this crisp with homemade ice cream.
I have to admit my daughter and I ate some of the crisp a few minutes ago as it smelled and looked too good to resist. Can that just be our little secret?!
This crisp smells and tastes amazing. I love using in-season produce whenever I can. I am also a sucker for all types of berries and cherries. This dessert is jam packed with antioxidants, fiber and protein.
2 cups organic strawberries, sliced thinly
2 cups black cherries, halved and pitted
1 cup quinoa flakes
1 cup blanched almond flour or almond meal
3/4 cup coconut sugar
1 1/2 tsp. pure vanilla extract
1 tsp. lemon juice
1 tsp. cinnamon
Preheat the oven to 350 degrees. Place the strawberries, cherries and lemon juice into a medium size bowl and mix thorougly. In another large bowl, add in the quinoa flakes, almond flour, coconut sugar, vanilla and cinnamon. Use a spoon to mix ingredients well.
Grease a 9 x 13 glass baking dish lightly with coconut oil. Spread the layer of fruit on the bottom of the dish. Next spread the topping layer over the fruit evenly. Bake uncovered on the middle rack for 45 minutes. Let cool for 10 minutes. Serve hot.
I recommend adding Vanilla Toffee Ice Cream (Dairy Free) to the top of the crisp.
This is linked to Monday Mania, It’s a Keeper Thursday, Wellness Weekend, Pennywise Platter, Tastetastic Thursday, Frugal Days, Sustainable Ways, Full Plate Thursday, Allergy-Free Wednesdays, Fat Tuesday and Slightly Indulgent Tuesday.