Apr 21, 2012
This week you are getting two recipes in one post! Because you cannot have a “crisp” without ice cream on top. I adapted the crisp recipe from Elana’s Pantry which had agave in it and I replaced the agave with liquid stevia. As for the ice cream, this is Joe’s creation and I just get to enjoy it. I love making crisps as the weather gets warmer. They are so easy and so refreshing. You can eat them warm or leftovers cold. Both are equally good in my opinion. Remember to use ALL organic ingredients, it will taste better and you are worth it!
Coconut Berry Crisp
Preheat oven to 350 degrees. Use 8” glass baking dish. To make filling, place berries in a bowl, sprinkle with lemon juice, stevita, and arrowroot powder and gently toss. Transfer this into the baking dish. Bake for 40-50 minutes until the mixture has slightly thickened.
To make the topping, in a large bowl combine the almond flour, sea salt, baking soda, shredded coconut and walnuts. In a medium bowl, whisk together the coconut oil, stevita, and applesauce. Stir the wet ingredients into the almond flour mixture until coarsely blended and crumbly. Sprinkle the topping over the fruit.
Bake for 20-25 additional minutes, until the topping is golden brown and the juices are bubbling. Let is cool for 30 minutes, then serve with….
Vanilla Ice Cream
In a large bowl, combine coconut milk, egg yolks, vanilla, arrowroot and stevita. Pour in ice cream maker (we have the 2 Qt. Cuisinart, the best in our opinion) and allow to process for 40-45 minutes. You can serve right then or if you want a harder ice cream then place in freezer for 10-15 minutes. We are impatient so we have straight from the maker! Place a scoop of Coconut Ice Cream on top of Coconut Berry Crisp and allow yourself to say “Yummy! Yummy!”