Mixed Berry and Almond Crisp

Name: Mixed Berry and Almond Crisp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 to 8 servings
Ingredients: 3 lb mixed berries (blueberries, blackberries, raspberries, strawberries); 2 tbsp arrowroot powder; 1 tbsp lemon juice; 1 tsp vanilla extract; 1-2 tbsp maple syrup; 1.75 cups quinoa flakes; 0.5 cup almond flour; 1 cup sliced almonds, roughly chopped; 1 tsp ground cinnamon; 0.25 cup maple syrup; 0.75 cup (1.5 sticks) grass-fed unsalted butter or coconut oil, melted; 0.5 cup unsweetened coconut yogurt (optional)

A one-pan summer berry crisp with a quinoa-flake and sliced-almond topping; resveratrol and other berry antioxidants help protect against AGEs, an aging biomarker.

From The Young Forever Cookbook

Prep: 15 min
Cook: 25 min
Total: 40 min
Yield: 6 to 8 servings
Category: Dessert

Nutrition (estimated)

per 1 plate

Calories: 440 kcal
Protein: 8 g
Fat: 28 g
Carbs: 42 g
Fiber: 9 g
Sugar: 18 g
Sodium: 40 mg

Ingredients

3 lb mixed berries (blueberries, blackberries, raspberries, strawberries)
2 tbsp arrowroot powder
1 tbsp lemon juice
1 tsp vanilla extract
1-2 tbsp maple syrup
1.75 cups quinoa flakes
0.5 cup almond flour
1 cup sliced almonds, roughly chopped
1 tsp ground cinnamon
0.25 cup maple syrup
0.75 cup (1.5 sticks) grass-fed unsalted butter or coconut oil, melted
0.5 cup unsweetened coconut yogurt (optional)

Berries

Instructions

Heat oven to 375°F.
Berry filling: Combine all filling ingredients in a large bowl. Transfer to a 12-in ovenproof skillet.
Crisp topping: Mix quinoa flakes, almond flour, almonds, and cinnamon. Stir in maple syrup and melted butter or coconut oil until no longer dry.
Crumble topping over the fruit. Bake 25 min until berries are soft and bubbling and topping is golden.
Scoop into bowls and top with yogurt if desired.