Blueberry Blackberry Crisp (Clean)

I love farmer's markets and all the fresh berries that I do NOT have to pick! I brought home some fresh blueberries and blackberries and made a fabulous, healthy crisp. I am "leaning" into clean eating so have been modifying a lot of my favorite recipes to be clean, higher in nutrition, and even more awesome.

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 4  cups blueberries
• 2  cups blackberries
• 1⁄4 cup sugar, organic cane sugar
• 1  teaspoon cinnamon
• 2  tablespoons whole wheat flour, organic
• 1  tablespoon cornstarch

• Topping

• 1⁄4 brown sugar, organic
• 1⁄2 teaspoon cinnamon
• 1 1⁄4 cups rolled oats, organic
• 2  tablespoons coconut, unsweetened organic
• 1  tablespoon wheat germ
• 2  tablespoons butter, softened

Directions

1. Clean the berries, removing all stems from the blueberries.
2. In a small bown lix together flour, sugar, cornstarch, and cinnamon
3. If using frozen berries, add another tbs cornstarch.
4. Toss berries with sugar/flour mixture to coat.
5. In separate bowl, mix topping ingredients (dry) together then cut in softened butter until crumbly.
6. Sprinkle over berry mixture.
7. Bake in 350 degree oven for 25 minutes or until the filling is bubbly and the topping is crisp.
8. I like to make individual servings in silicon muffin "tins". In this case, I cook down the berry mixture for 10 minutes in the microwave and then spoon into the silicon cups. Top with topping and bake for 15 minutes at 350. I would do the same with ramekins because blueberries bake down so much.