Whole30 Berries & Cream Breakfast Crisp
Servings: 1
Ingredients
- 2-3 crumbled cashew cookie larabars depending on how much topping you want (you can make your own with this 2 ingredient recipe)
- 1 teaspoon ghee melted (or a little more if you need it)
- 3.5 cups mixed berries - I used a mix of fresh strawberries blueberries, & blackberries. You can use frozen berries too, but it will be a little watery
- canned unsweetened coconut cream room temperature - whisked til creamy
Instructions
- Preheat you oven to 425 degrees.
- In a small bowl, combine the melted ghee with the crumbled cashew cookie bars. Set aside.
- Pour the berries into a small casserole dish (about 8x8) or small cast iron skillet. If you're using a dish that tends to stick, give it a quick spray with some ghee nonstick cooking spray or brush some melted ghee on the insides before adding the berries.
- Sprinkle the ghee coated crumbled cashew cookie bars over top of the berries.
- Bake at 425 for 12-15 minutes. Allow to cool for 5 minutes before serving. Drizzle with the coconut cream.