5 Cups mixed berries (we used 1 heaping cup each of fresh blueberries, raspberries, blackberries and strawberries)
For the Berries:
½ teaspoon corn starch (mixed with ½ teaspoon warm water in a small prep bowl to make a paste)
1 ½ tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice
For the Crisp Topping:
½ cup flour
½ cup brown sugar
½ cup oats
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon salt
5 tablespoons chilled butter
For the Coconut Whipped Cream:
14 oz can coconut cream (we like Trader Joe's brand)
¼ C powdered sugar (may adjust depending on sweetness preference)
½ tsp vanilla
Instructions
Preheat oven to 375°. In a medium bowl, combine berries with corn starch mixture, sugar and lemon juice. Stir until berries are well coated.
In a medium bowl, combine ingredients for the crisp topping. Cut the chilled butter into cubes and use your hands to mix until you have a crumbly mixture. Sprinkle evenly over the berries.
Bake in center of oven for about 40 minutes until the fruit is bubbling and the topping is golden brown. Remove from oven and transfer to a cooling rack.
For the Coconut Whipped Cream:
Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making).
Remove the coconut cream from the fridge, making sure to keep the can upright - do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute.
Top berry crisp with coconut cream. Refrigerate remaining in an airtight container in refrigerator for up to 10 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/berry-crisp-with-coconut-cream/