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Berry Delicious Fruit Crisp


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Spice up your breakfast with this Berry Delicious Fruit Crisp recipe. It is a fantastic healthy comfort meal that can be served as a dessert, breakfast, or a snack.

Did you know that berries are especially great for the heart? Blueberries, raspberries, and strawberries are full of flavonoids, anti-inflammatory plant nutrients, which reduce your risk of heart disease and cancer. Flavonoids may also help balance cholesterol and reduce inflammation. Berries are an excellent source of immunity-boosting antioxidants, fiber and vitamin C.

Want to know what else is especially great for heart health? Dark chocolate! Not just any dark chocolate but the raw unprocessed form of dark chocolate–cacao. Cacao is extremely high in magnesium, an essential electrolyte for the body. Magnesium is known as our calming mineral helping the body to relax and can help to reduce stress, enhance energy, and improve sleep. Magnesium is also needed for the contraction of muscles, especially the heart, and is essential for normal heart rhythm. Because magnesium is associated with the contraction of muscles–it is especially useful if you suffer from cramping.

Want to combine these two heart healthy superfoods? We got you covered with this delicious recipe below. Simply, top this sweet treat with a sprinkle of cacao nibs and voila!

Berry Delicious Fruit Crisp

Serves 6


Fruit Filling:

6 cups fresh or thawed frozen mixed fruit (berries, apples)

Zest of one lemon or orange

1-3 teaspoons lemon or orange juice to taste

1 teaspoon vanilla extract

Crumble Topping:

2/3 cup raw sunflower seeds

1 cup rolled oats (Reserve 2/3 cup of rolled oats to stir into crumble mixture)

¾ tsp baking powder

¼ teaspoon sea salt

½ teaspoon cinnamon

2/3 cup pitted dates

¼ cup pecans

½ cup room temperature organic virgin coconut oil


Preheat oven to 375ºF.

Toss the fruit filling ingredients and pour into a deep pie dish.

Combine the sunflower seeds, 1/3 cup rolled oats, baking powder, salt, and cinnamon in a food processor, and grind until fine.

Place processed mixture into a large mixing bowl and add in remaining 2/3 cup of rolled oats.

Place dates and pecans in the food processor and blend until finely chopped into small crumbles.

Add date mixture to dry mixture and mix.

Add coconut oil to combined date mixture. Work oil into the dry ingredients using your fingers or a fork to form a crumble.

Spread topping evenly over fruit.

Bake for 30-35 minutes until the fruit juices are bubbly around edges. Check at around 20 minutes to be sure the top is not browning too quickly. If necessary, lightly cover with aluminum foil for the remainder of the baking time.

Let cool for 5 minutes before serving. Drizzle with a little bit of organic honey if you desire more sweetness. Top with cacao nibs and serve with almond or coconut milk if desired.