Friday, July 6, 2012

Individual 10 Minute Paleo Berry Crisps

I was thinking about a fast and easy summer dessert and I settled on a grain free berry crisp.  It only took about 10 minutes to make and was just as delicious as the one's that are baked in the oven for an hour.  The best part is that they are individual sized so you can make exactly as many as you need.  I used frozen berries because that is what I had on hand, but fresh summer berries would be even more delicious.  Of course, to cool the whole thing down, I topped it with my favorite coconut milk ice cream (or make your own!)  What more could you want from a summer dessert?  Not much, I say, not much.

A great seasonal dessert for any day of the week!
Ingredients (makes 2):
2c frozen or fresh berries
2tsp pure maple syrup
drop of vanilla extract
1tsp lemon juice

2tbs butter, softened
4tbs chopped nuts (I used roasted almonds)
1/4c almond flour
2tbs coconut flakes, unsweetened
1tbs pure maple syrup
pinch cinnamon
1/4tsp vanilla extract

1. Preheat oven to broil.  Place a rack a few inches from the heat source.
2. In a saucepan, heat berries, maple syrup, vanilla, and lemon over medium heat until soft and juices are boiling.  Using a slotted spoon, scoop hot berries out on place evenly in 2-8oz ramekins.
3. Meanwhile make your topping.  In a small bowl mix butter, nuts, almond flour, coconut flakes, maple syrup, cinnamon and vanilla.  It shouldn't be too wet, if it is add a bit more almond flour.  Crumble or pat the topping over both ramekins.  Place under the broiler for about 5 minutes or until the topping is browned.
4. Meanwhile, keep boiling the juices in your saucepan until you have a thick syrup (this should only take a few minutes).
5. Serve your hot crisp with ice cream on top (can be eaten right out of the ramekin or remove it to a larger bowl depending on how much ice cream you want).  Drizzle with the berry syrup and enjoy!

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