Summertime Berry Crisp

Summertime Berry Crisp

Summertime is pitta time. With the sun blazing high in the sky, it can easily increase our inner body temperature. With the increase in internal heat, our liver can get somewhat tired and overheated as well. The liver is said to be one of the main seats of pitta, hence the liver can be one of the hottest organs in the body. So, the summer can take a particular toll on the liver. It’s important to keep it cool and refreshed throughout the summer. 

Along that note, one general rule of thumb you can follow in nutrition is that foods that resemble certain bodily organs or are similar colors can be said to help that organ. The liver is the seat of blood from an Ayurvedic anatomy position.

Berries are powerful little fruits. Not only are they packed with antioxidant and cleansing factors, they tend to be darker reds, blues, and purples—the same color as our blood. They also have cooling properties. This makes berries wonderful for the liver.

In this berry crisp, we also include coconut, sucanat, and maple syrup—all things that are super cooling, but great for the liver and blood.

Enjoy this delicious treat before berry season is over!


For the fruit

  • 2 cups blueberries (make sure they are sweet and not sour)
  • 1 cup strawberries cut into small pieces
  • 1 teaspoon vanilla
  • 6 tablespoons sucanat (or a sweetener of your choice)
  • ½ teaspoon cinnamon
  • 1 tablespoon maple syrup


For the crust:

  • 1 cup almond meal
  • 1 cup coconut flour
  • 1/3 cup old fashioned oats
  • 2 tablespoons cold butter
  • 4 teaspoons ghee
  • 1 teaspoon cinnamon
  • ½ cup sucanat (or a sweetener of your choice)
  • ¼ teaspoon cardamom
  • 2 handfuls coconut flakes
  • Sliced almonds to top


Preheat the oven to 400°.

For the fruit, add everything to a pot and simmer on medium heat. Cook for about 10 minutes. Slightly mash the blueberries, and cook until you have a slow boil going. Let it cool just slightly.

Mix all the ingredients (except the coconut flakes and sliced almonds) for the crust together. Use your hands or a pastry blender to make sure the butter is incorporated well. Gently use your hands to mix in the coconut flakes. Pour the fruit mixture into a glass pie pan or whatever you would like to use. Coat the fruit with the flour mixture, and pat down to make sure it is even on the top. Top the crust with the sliced almonds. 

Bake in the oven for 15–17 minutes. The fruit should be nice and bubbly. Remove the crisp from the oven and let it cool to room temperature. 

Serve on a beautiful summer night with friends and family. Enjoy!