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, and 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. 

One way to care for your liver is through your diet. Following a pitta-pacifying diet in the summer, featuring mild and more cooling foods and sweet, bitter, and astringent tastes, is a fantastic way to show your liver some love (for example, think greens, coconut, and apples). The liver is the seat of blood from an Ayurvedic anatomy position, so foods that support the blood can be supportive of the liver as well.

Berries are powerful little fruits. Not only are they packed with antioxidants and cleansing factors, they tend to be darker reds, blues, and purples—the same color as our blood—and 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 while the berry season is in full swing!

Ingredients:

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

Directions:

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 crust ingredients except the coconut flakes and sliced almonds 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. Enjoy!