Filling – Summer Berry Crisp:

• 3-4 cups of organic berries (frozen or fresh)
• 1 TBS vanilla extract
• 1 teaspoon arrowroot powder

Topping – Summer Berry Crisp:

• ½ cup walnuts or brazil nuts
• ½ cup pecans or hazelnuts
• ¼ cup date sugar*
• ¼ cup oatmeal*
• ¼ tsp cinnamon
• ¼ tsp cardamom
• Pinch of sea salt
• 2-4 TBS butter

In a pot, combine berries with vanilla extract. Cook on low for ~10 minutes; stirring frequently. Add arrowroot powder to thicken the sauce.

In the meantime, add all of the ingredients for the topping into a food processor and blend until combined.

Pour berries into a medium size oven-friendly dish; cover with topping. Broil on low for about 5 minutes. Watch carefully; it has a tendency to cook fast and burn. Serve warm or cold.

*Optional ingredients based on your dietary preferences.

In the fall and wintertime, the Summer Berry Crisp is an amazing topping for a healthy sweet potato casserole.

(recipe adapted from Primal Blueprint: Quick and Easy Meals by Mark Sisson, p6)