I had some delicious homemade cherry cobbler with homemade ice cream (Thanks, Andy!) the other night, and since then I have NOT been able to stop thinking about crisps and cobblers. I’m usually all about the chocolate desserts but if there is a yummy seasonal fruit crisp or cobbler on the menu, it usually wins out!
The hubs and I decided to try going Paleo for 8 weeks to see how much of an impact it makes on how we feel. I’m also personally motivated to see if the extra fat on my arms melts away to expose these awesome muscles I’ve been building in Pilates 🙂
So yesterday, I was on a mission to collect what I needed to do a little Paleo baking! I found a great recipe for a cherry crisp from Mellissa who authors the blog, I Breathe … I’m Hungry. We love fresh raspberries and found some beautiful ones to throw into this crisp in lieu of cherries.
Raspberries have only 5 grams of sugar and 65 calories per cup, so if you are interested in limiting sugar in your diet they (and most other berries) are one of the better fruits to be eating.
Without further delay, here is this week’s Meatless Monday Recipe — my version of a Paleo Raspberry Crisp.
- 3 cups fresh raspberries
- 1 tsp almond extract
- 1/3 cup unsweetened coconut milk
- 1 tablespoon maple syrup
For the topping:
1/4 cup pine nuts (chopped finely in a food processor or coffee grinder)
1/4 cup almond flour
1/4 cup coconut flour
2 tablespoons coconut oil
1 tablespoon water
1 tsp cinnamon
pinch of salt
In a medium bowl, combine the raspberries, almond extract, coconut milk and maple syrup. In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the raspberry filling into a Pyrex pie plate.
Top with the crumble mixture and bake for 35 minutes in a preheated 375 degree (F) oven. Remove from the oven and drizzle a little more maple syrup over the top. Let cool before serving. Enjoy!
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