Oooh Baby! This crisp is sweet, savory, and full of fiber making it 100% Tities approved!
Made with natural honey, oats, organic berries, and collagen peptides, this recipe is gut-friendly, IBS friendly, and is basically going to make you the MVP at your next Wine Wednesday with the girls or a delicious pre-workout snack to fuel your workout.
This recipe takes the cake when it comes to being versatile and accommodating almost any allergen.
This recipe can be made:
- Dairy Free by using a vegan butter substitute
- Vegan by swapping the honey for maple syrup or agave nectar
Also, did I mention this can be whipped up in less than 1 hour, including the cook time. I know what you must be thinking, and yes it’s downright nifty isn’t it?.
So put down all those danishes, pastries and other dessert-breakfast wannabes at the grocery store staring you down.
Don’t get me wrong there’s nothing wrong with a nice pastry every now and again but wouldn’t it be better to enjoy something that tastes almost just as good everyday without the accompanying sugar rush?
Also, it’s important to note this recipe is much higher in fiber than a pastry or many other breakfast making you feel fuller longer and is made with no preservatives and uses natural sugar sources such as coconut sugar and honey.
You’ve heard of yin and yang and how together they complete each other creating a balance, which is why you could consider this a dessert that will complete you.
Your desire for sweetness meets your hunger to maintain a healthy lifestyle, thus becoming one and becoming the complete dessert. I apologize if this is a little to hippy-dippy, but I’ve been listening to many fengshui podcasts lately so I bid you a doo and welcome you to this Tities approved dessert, breakfast, snack (really any time of day) treat!
Oh-ooh Very Berry Collagen Crisp
The ultimate Wine-Wednesday berry sweet dessert for you and the gals to binge watch the bachelorette to.
Preheat the oven to 350 and get out a large 8x8 skillet
Mix all the berries together in a large bowl, evenly coating them with all other ingredients. When complete evenly spread the berry mixture into the 8x8 skillet.
In a large food processor, combine all ingredients and pulse until you get a crumbly, yet moldable texture.
Pat down the crumply mixture over the berry mixture with your hands or spatula until it is evenly covered. I recommend starting from the middle and working your way out from there. Do this until all the crumbly batter is gone.
Add another dash of sea salt over the top crumbly layer and put it in the oven for 30-35 minutes, or until the crust is golden brown. When done let it cool for 10 minutes (I know this is the hardest part but you will burn your tastebuds off if you don't).
Pair it with vanilla ice cream or cool whip of any kind, fat free, full-fat, it's a free country so pair it with whatever your heart desires or eat it on it's own. Either way you will not be disappointed.
Nutritional Information: 5F/33C/9P = 213 calories
*Packed with almost 6 grams of fiber