Mixed Berry Crisp with Brown Sugar Orange Whipped Cream
Prep Time: 15 mins | Cook Time: 45 mins | Course: Dessert | Serves: 12
Beautiful mixed berries with an oat and almond crisp topping and a dollop of brown sugar orange whipped cream. Save a bit of the whipped cream for tomorrow’s cup of coffee…amazing. Inspired by Summer’s bountiful berries.
6 cups fresh berries or 2 lbs frozen mixed berries
1 cup sugar
1 Tbsp vanilla
1 Tbsp grand marnier liqueur, optional
1 orange, zested and juiced
⅓ cup minute tapioca granules
Crisp Topping:
1 cup oats
1 cup almonds (or other favorite nut)
⅓ cup brown sugar
1 tsp pumpkin pie spice
Salt, pinch of
¾ cup coconut flakes
¼ cup coconut oil
Preheat oven to 350*. Mix berries, sugar, vanilla, liqueur (if using), orange zest, orange juice and tapioca granules in a large mixing bowl. Spread into a 9.13 baking dish evenly. In a food processor, pulse oats, almonds, brown sugar, pumpkin pie spice, salt, coconut and oil to a coarse meal consistency. Spread on top of berries. Bake for about 45 minutes or until golden brown on top and bubbly around the edges.
Orange Whipped Cream:
1 cup heavy cream
¼ cup brown sugar
1 tsp vanilla
1 tsp grand marnier liqueur, optional
1 tsp orange zest
Beat cream and brown sugar to soft peaks in the mixer, add the vanilla, grand marnier or orange extract and zest; mix to incorporate. Spoon a large dollop on the warm crisp.