The Best Seasonal Crisp Ever and Raspberry Love

Hi all! If you didn't know already, it is raspberry season here in Ontario. It is a great time to enjoy these amazing berries. While yes we can get them year round, enjoying freshly picked raspberries packs a whole lot more powerful antioxidants (there are too many to list here, if you want to learn more check this out) and vitamin C. Raspberries are an excellent source of ellagic acid which has powerful anti-inflammatory powers and is known for its anti-cancer properties.


These are the perfectly, imperfect berries we picked up! So tart, so tasty!



Look at these beauties. Going to make another crisp with these.

I am actually off to pick my own raspberries today with my little girl (raspberries are one of her favorite foods) at the local farm in Stouffville. It is called Organics Farm. If you have not been and live close by I suggest you check it out. We went the other week and it was just too hot to pick so we purchased them already picked for us and came home and made ice cream. It was a hit. I don't have the recipe but the ingredients were raspberries, 1 can coconut milk, maple syrup and vanilla. Then yesterday afternoon, after a day in clinic sitting in a chair, I decided we would go out and get some fresh air and pick some berries. We didn’t make it to the raspberries though because we were having too much fun picking the tart cherries, goose berries and currents. Some people might find these berries too tart but not my little girl, she loves the pucker :)


I love enjoying berries on their own. Raspberries have a beautiful tart flavour that almost makes me pucker but I love it. I also love to add them to smoothies of course. And my 3rd favourite way to enjoy seasonal berries is in a crumble. I enjoy this crumble for breakfast with a dollop of sheep’s milk yogurt. Yes, dessert for breakfast. Isn’t that the best? This crumble is made with such high quality ingredients, why not?

Seasonal Crumble 

  • 5 cups of fresh fruit (berries, rhubarb, stone fruit)
  • 4 tbsp maple syrup
  • 1.5 tbsp lemon juice
  • 3/4 cup almond meal
  • 3/4 cup quinoa flakes
  • a pinch of sea salt
  • 1 tsp cinnamon
  • 3 tbsp of organic butter (room temperature) OR use olive oil

Preheat oven to 400F.

Toss the fruit with 2 tbsp maple syrup and lemon juice. Mix almond meal, quinoa flakes, salt, cinnamon in a large bowl. Add remaining maple syrup and butter crumbed into small pieces. Mix until combined. Crumble the mixture over the fruit and bake until the topping is nicely browned about 25 minutes.

Note - if the crumble mixture seems dry, add extra butter and maple syrup.

If you want to see more pictures of raspberry picking today make sure you follow me on Instagram or twitter.

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