Berry Crisp in a Cup

12

Nov 2015

Berry Crisp in a Cup

Posted by Amanda Herries

Filling
  1. 1.5 cups blueberry
  2. 1 cup raspberry
  3. 2 cups diced strawberry
  4. 1tsp cinnamon
  5. ¼ tsp ground ginger
  6. 1/8 tsp ground nutmeg
Nut-free Crunch
  1. ¼ cup raw sunflower seeds
  2. ¼ cup pumpkin seeds
  3. 1 Tbls chia
  4. 1 tsp cinnamon
Nut Crunch
  1. 1/2 cup walnuts
  2. 1/2 cup almonds
  3. ¼ cup raw sunflower seeds
  4. 1 tsp cinnamon
  5. Coconut oil
Instructions
  1. Add the walnuts, almonds, sunflower seeds and cinnamon or the pumpkin seeds, chia, sunflower seeds and cinnamon. Depending if you chose the nut or nut free crunch.
  2. Put all of the crunch toppings in food processor or blender and pulse until you have small pieces. You can also just chop them finely.
  3. Heat a skillet on medium-high heat and toast the crunch for 2-4 minutes. Keep an eye on them because they can toast quickly.
  4. Toss all the berries in a bowl with the spices and fill your jars to the top.
  5. Place all the jars on a baking sheet and cook for 20-25 minute.
  6. Carefully pull the tray out and put about 2-3 tablespoons of crunch on top of each jar with about a teaspoon of coconut oil, butter or ghee on top.
  7. Broil the crisp on high for about 2 minutes or until the crunch is toasted.
Notes
  1. Nut free crunch toasts faster.
  2. I had one jar where the topping sank in when it was being broiled. I would reserve a little just in case that happens and you can top it off.

recipes and photo By Jessi’s Kitchen

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