Berry Crisp

Summer Nights, Bonfires, and Berry Crisp

Ingredients

For the Filling

3-4 C. Mixed Berries (I used raspberries, blueberries, and blackberries)

1 tsp. Cinnamon

Zest of 1 Lemon

Juice of half of a lemon

3 tsp. Corn Starch

1/4 C. Honey or Agave

For the Topping

1 C. Raw Oats

1/2 C. Whole Wheat Flour

1/2 C. Brown Sugar

1 tsp. Cinnamon

1/4 C. Coconut oil, melted

Preheat oven to 375 degrees Fahrenheit. Combine all ingredients for the filling in a large boil and mix until thoroughly coated. Pour into an ungreased pie dish. Mix together all topping ingredients into a separate bowl, and sprinkle evenly on top of the fruit. Bake for about 30 minutes or until topping is golden brown. Let cool and set for about 20-30 minutes. (this way it's not just liquidy, but thickens slightly) Top with frozen yogurt, whip cream, or just go for it and do classic vanilla ice cream, because ice cream is life.

*adapted from Skinny Taste