Thursday, July 10, 2014

Marionberry Crisp

Berries make wonderful desserts!  They are filled with vitamins, minerals, antioxidants, and fiber.  Their juicy sweetness delights the taste buds and satisfy any craving for a delicate dessert.  Strawberries, raspberries, boysenberries, huckleberries, elderberries, lingonberries, blueberries and more come in a colorful palette of reds, blues, and purples.  A simple half cup of Marionberries contain 4.4 grams of fiber and only 27 calories.  Nutrient dense, they are not only tasty, but amazingly good for you as well!

A friend grows Marionberries in abundance and shares her crop with friends and family.  Individually frozen berries placed in zip-lock bags keep their fresh flavor and appearance for use during the off-season.  Yesterday I drew a bag of this treasured fruit out of my freezer to create a dessert for a family celebration.  The result?  A healthy and wholesome crisp!

Marionberry Crisp

4 - 6 cups Marionberries
3 - 4 Tbsp. tapioca

Allow berries to thaw.  Add tapioca and let mixture sit for about 30 minutes, so tapioca softens.  Then add:

stevia to taste (the amount used will vary by brand of stevia; I used about 6 packets of NuNaturals powdered stevia)
1/4 cup agave syrup (or to taste)

Mix together well and place in a low baking dish.  Add crumb topping:

1/2 cup coconut oil (or less)
1/4 cup gluten free flour blend (of choice)
3/4 cup gluten free oats
stevia (2 - 3 packets if using NuNatural)
agave syrup (to add moisture and sweeten)
pinch of salt (optional)
1/2 tsp. cinnamon

Blend ingredients together until moistened.  Crumble with hands and sprinkle over berry mixture.  If you would like more 'crisp', double the topping recipe.  Drizzle with agave syrup and place in oven.

Bake at 350 degrees F. for 30 - 40 minutes.  Enjoy!

{Can substitute any sweetener of your choice!}


  1. Yummy! Would love to eat it from that cup and saucer, too.

  2. That sounds easy and delicious!


  3. This looks so good. It is hard to find marionberries up my way. sad face.

  4. Loving berry season, but it is keeping me busy with picking, freezing, and making jam.
    Marionberry jam today and enough frozen for either 3 pies or some sorbet.


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