Berry Crisp


Not much to do here today since this city is covered in a foot and a half of snow…and that’s fine by me! I’m always cold, and my thermostat doesn’t want to go past 70, so what am I to do? Turn the oven on and bake of course! I wanted to make a cobbler, and was really hoping I would have frozen peaches in the freezer just so I could pretend I was a southern belle and call this recipe a Peach Cobbler. But I didn’t. This recipe would also be delicious with strawberries, but since my car is buried and the mayor declared a state of emergency, I didn’t think it was too necessary.






  • 1 cups blueberries
  • 1 cups mixed berries
  • 2 Tbsp (1/4 cup) sugar – I used raw
  • 2 Tbsp (1/4 cup) any flour – oat, rice, whole wheat, etc.
  • 1 Tbsp chia seeds
  • 3 Tbsp orange juice (or other acidic juice)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

*This recipe has a thicker crust and less filling; if you’d like more fruits and juices, double the filling recipe.


  • 1 cup almonds
  • 1 cup oats
  • 1/2 cup walnuts
  • 3 Tbsp maple syrup
  • 4 Tbsp coconut oil


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all of the filling ingredients together.
  3. In a blender, mix the almonds, oats, and walnuts together.
  4. In a medium bowl, add the mixture from the blender along with all other topping ingredients.
  5. Scoop the filling into a casserole dish (9 x 5,  8 x 8, or whatever you have on hand – the smaller the dish, the deeper the filling layer will be) in one smooth layer.
  6. Add the topping in one smooth layer and bake for 35 minutes, uncovered. Enjoy!