The Vitamin C and other antioxidants in Ener-C Multivitamin may help with seasonal allergy symptoms, but food allergies are a different beast! If you are one of the many people who suffer from a nut allergy or gluten or dairy intolerances, this recipe from @lindsaymustard may offer a delicious alternative a traditionally-nutty-crusted fruit crisp.

Serves: 8-10

Ingredients:

Filling:

• 2 cups frozen raspberries
• 2 cups frozen blueberries
• 1 teaspoon vanilla extract
• 1/4 cup local honey
• 1 1/2 tablespoons cornstarch
• ¼ tsp sea salt

Topping:

• 1 1/4 cups organic (gluten free) rolled oats
• 2 tbsp coconut flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup honey
• 4 tablespoon ghee, melted

Directions:

1. Preheat the oven to 350°F.
2. In a 9X9 baking dish, combine the frozen berries, vanilla extract, honey, cornstarch and sea salt. Mix together until well combined.
3. In a medium bowl, combine the rolled oats, coconut flour, cinnamon and salt. Stir well to combine.
4. Slowly drizzle in the honey and melted butter into the oat mixture, stirring to combine.
5. Cover the berry mixture with the oat mixture, ensuring that it is evenly spread over the top.
6. Bake for 45-50 minutes or until the fruit begins to bubble and the top is golden brown.
7. Allow the crisp to cool and then serve with dairy-free ice cream!

Lindsay Mustard is a Holistic Nutritionist, firefighter-in-training and recipe-wizard with a burning passion for health and fitness. In her nutrition practice, Lindsay works with clients to craft a unique plan that is tailored to their specific health goals using a natural, whole food and supplement approach.