Strawberry Blueberry Almond Crisp

almond butter dairy free dessert gluten free nut butters vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by: Foodal

INGREDIENTS

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For the Filling:

  • 2 tbsp almond butter made with the NutraMilk
  • 3 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • Pinch ground ginger
  • Pinch salt
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp pure maple syrup
  • 1 1/4 cup chopped strawberries
  • 1 1/4 cup blueberries 

For the Topping:

  • 3/4 cup rolled oats
  • 3 Tbsp almond flour
  • 3 Tbsp turbinado or raw cane sugar
  • 1/3 cup chopped almonds (raw and unsalted)
  • Pinch salt
  • 1/4 tsp ground cinnamon
  • 3 Tbsp cold butter (or vegan margarine) 

INSTRUCTIONS

  • Make almond butter first.
    • Place almonds and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set 2 tbsp of almond butter aside for this recipe and store the rest for later use.
  • Preheat the oven to 375°F.
  • In a large bowl, combine the cornstarch, cinnamon, ginger, and salt. Add the almond butter, vanilla extract, maple syrup, strawberries, and chopped blueberries, and toss to coat, until well combined. Set aside.
  • In another bowl, combine all of the topping ingredients except the butter. Mix well.
  • Add the cold butter in small chunks and toss. Use your hands to work the butter into the mixture. To do this, grab a handful and bring it a couple inches above your mixture. Work the mixture in between your fingers so it falls back into the bowl. Do this quickly and until there are no large chunks of butter left in the bowl.
  • Divide the berry mixture evenly among four greased 10-ounce bowls. Sprinkle the topping on top, evenly divided among the bowls.
  • Place the bowls on a baking sheet (to catch any drips) and bake for 30 minutes, rotating the baking sheet once halfway through cooking.
  • Remove from the oven, let the filling set for a few hours, and enjoy.



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