Berry Crisp in a Cup
A perfect way to celebrate summer and use seasonal berries. It is free of refined sugars and extra additives. You also have an option for a nut or nut-free topping.
- 1.5 cup 1.5 cup 1.5 cup Blueberries, whole
- 1 cup 1 cup 1 cup Raspberries, Organic, whole
- 2 cup 2 cup 2 cup Strawberries, diced
- 3 tsp 3 tsp 3 tsp Cinnamon, ground, (reserve 2 tsp for additional steps)
- 0.25 tsp 0.25 tsp 0.25 tsp Ginger, ground
- 0.125 tsp 0.125 tsp 0.125 tsp Nutmeg, ground
- 0.5 cup 0.5 cup 0.5 cup Walnuts, Organic
- 0.5 cup 0.5 cup 0.5 cup Almonds
- 1/2 cup 1/2 cup 1/2 cup Sunflower Seeds, (reserve 1/4 cup for later step)
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
- 0.25 cup 0.25 cup 0.25 cup Pumpkin Seeds
- 1 Tbsp 1 Tbsp 1 Tbsp Chia Seeds
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the walnuts, almonds, sunflower seeds and cinnamon or the pumpkin seeds, chia, sunflower seeds and cinnamon. Depending if you chose the nut crunch or nut free.
- Put all of the crunch toppings in food processor or blender and pulse until you have small pieces. You can also just chop them finely.
- Heat a skillet on medium-high heat and toast the crunch for 2-4 minutes. Keep an eye on them because they can toast quickly.
- Toss all the berries in a bowl with the spices and fill your jars to the top.
- Place all the jars on a baking sheet and cook for 20-25 minute.
- Carefully pull the tray out and put about 2-3 tablespoons of crunch on top of each jar with about a teaspoon of coconut oil, butter or ghee on top. Broil the crisp on high for about 2 minutes or until the crunch is toasted.
*Nut free crunch toasts faster. *I had one jar where the topping sank in when it was being broiled. I would reserve a little just in case that happens and you can top it off.
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