#makeitmondays: see ya, summer!

Toronto, what are you doing to us?

We were ready. We had said our goodbyes to summer and then, without warning, you brought it back with a vengeance.

The one good thing is that we got one last (really) great haul of summer berries on our way to the cottage this past weekend. They were ripe. They were juicy. Truthfully, they were glorious. And we couldn't think of anything better than a berry crisp to see summer out.

So for all of you trying to hold onto summer for one more bite, dive into this delicious, Penny Candy Jam filled berry crisp. You won't be upset that you did.

PENNY CANDY JAM BERRY CRISP (ft. strawberry <3s orange + mint)

Jam Filling:

6 c. fresh berries (we used strawberries, blackberries and blueberries)

1/4 c. tapioca

3 tbsp fresh lemon juice

1/4 c. PCJ's strawberry <3s orange + mint

1 tsp vanilla extract

1/2 tsp ground cinnamon

Crisp Topping:

1/3 c. raw walnuts

1/3 c. raw hulled sunflower seeds

1 tbsp chia seeds or flax seeds

3/4 c. almond flour or almond meal

1/4 c. tapioca

1 tsp ground cinnamon

1/4 tso fine sea salt

3 tbsp PCJ's strawberry <3s orange + mint

1/4 c. coconut oil, chilled and cut into pieces

2 tsp vanilla extract

Preheat oven to 350º F.

Prepare your favourite baking dish (we used an 8 x 8 pan and covered it in coconut oil).

Rinse each and every berry. Then halve your strawberries and blackberries so each piece of fruit is about the same size. Add berries to a large bowl, sprinkle the tapioca evenly over the berries, being careful not to dump it all in at once, and add the remaining ingredients.

Mix very well to combine. Add the berry filling to baking dish and set aside.

Add the walnuts, sunflower seeds and chia seeds to your food processor. Pulse just a handful of times to chop the nuts and seeds but DO NOT grind into a powder (you're looking for a fine chop with some texture).

Add the almond flour, tapioca, cinnamon and sea salt, pulse together a few times with the nuts and seeds. Then add the strawberry <3s orange + mint and your chilled (and solidified) pieces of coconut oil.

Pulse again a few times to create a crumbly mixture. You can also do all of this by hand, if you're one of those really eager bakers (we, most certainly, are not).

Sprinkle the topping evenly over the filling.

Bake until the juices are bubbling and it’s lightly browned on top, about 40 - 45 minutes.

Transfer to a wire rack, and let cool for 15 minutes before serving.

Serve warm or room temperature and on one of your Grandma's plates for bonus points.

PCJ Insider's Tip: This recipe will work with any flavour of Penny Candy Jam. Switch it up for something tropical by adding some pineapple <3s jackfruit or add some tartness with one of our marmalades (new flavour coming soon!).

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