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.