I love farmers markets, and the town where we live has an especially good one! This past weekend I took my older son, Lleyton, to the farmers market while my younger son was home napping. I scored 4 pints of strawberries that were picked the day before, instead of fresh that morning, for just $5. I knew that with strawberries that ripe and sweet, they needed to be enjoyed immediately. Lleyton showed he felt the same way and was happy to snag a few from the box himself.
This is the first time I’ve used coconut sugar in my own recipe! I bought some to make Dessert for Two’s coconut sugar cookies from her cookbook, Sweet and Simple, and once I tried that buttery caramel sugar I knew it needed to be put into some of my own recipes. You can certainly use granulated sugar instead, but I highly recommend getting some coconut sugar for that extra flavor. I found mine at Home Goods for just $4!
This recipe just tastes like summer. Feel free to use whatever berries you want! I used strawberries and blueberries, but raspberries and blackberries would be delicious too.
- 5-6 cups fresh berries (blueberries, chopped strawberries, blackberries, and/or raspberries)
- 2 tbsp. granulated sugar
- 1 tbsp. lemon juice
- 2 tbsp. cornstarch
- ¾ cup flour
- ¾ cup rolled oats
- 4 tbsp. butter, melted
- ½ cup coconut sugar
- ¼ tsp. salt
- ⅔ cup almond butter
- Preheat oven to 350 degrees Fahrenheit.
- Place fruit into baking pan. I used a 9 x 7 pan but an 8 x 8 pan would also work. Top with cornstarch, lemon juice, and granulated sugar and mix.
- In a small bowl, combine flour, rolled oats, salt, and coconut sugar. Add melted butter and almond butter. Mix to combine.
- Drop scoops of crisp mixture onto berries and spread slightly to coat.
- Bake 22-25 minutes until golden brown and bubbly.
- Serve with vanilla ice cream, if desired.