By popular demand, this Mixed Berry Crisp is officially live in The Being Collective membership, alongside our other new anti-inflammatory, blood sugar balanced recipes. And I just had to share it with you. McKinley and I have made this recipe at least 6 times, tweaking it slightly to get it to perfection. This is an amazing dessert option for whatever you have planned for the summer. And it’s gluten-free and low in added sugar!

The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle, but a proven system and long-term consistency will!

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Mixed Berry Crisp

Prep Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Ingredients

Berries

• 4 cups frozen mixed berries
• 1 lemon
• 1 tbsp coconut sugar
• 1 tbsp arrowroot starch

For the Topping

• 1 cup rolled oats
• 3/4 cup almond flour
• 1/4 cup arrowroot starch
• 1/3 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup grass-fed butter
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350 F.
• Add frozen berries, lemon zest, and lemon juice to a saucepan. Heat over medium heat until berries are defrosted.
• Add in sugar and arrowroot starch to berries and cook until thickened, about five minutes, stirring regularly.
• While berries cook down, add oats, almond flour, arrowroot starch, coconut sugar, baking powder, and salt to a bowl. 
• Melt butter in the microwave and stir in vanilla extract. Pour into dry ingredients for crumble. Mix until combined, knowing that it will be crumbly.
• Add berries to an 8×8” baking dish. Coat with crumble topping and bake for 30 minutes or until topping is golden.