Berry Crisp (Gluten-Free)
This down-home dessert is bursting with berry flavor. It's a simple-to-make crowd pleaser that's juicy, fruity, and gluten-free.
Servings: 8 servings
- 8 cups mixed berries
- 2 tablespoons arrowroot powder
- 1/4 cup honey or maple syrup
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter or ghee melted
Preheat oven to 350 degrees fahrenheit.
In a large mixing bowl, add all of the berry filling ingredients and gently fold together with a spatula until well combined.
Transfer the berry filling mixture to the prepared baking pan.
Add all of the dry topping ingredients to a bowl, then stir together.
Add the vanilla extract and melted butter to the bowl, then stir it together until clumpy.
Spread the topping on the berry filling. It's okay if it doesn't cover it all. It's meant to look somewhat rustic.
Bake the berry crisp until the filling bubbles around the edges and topping is golden, about 35 to 40 minutes. Remove from the oven and serve warm. You can also add a dollop of ice cream, or whipped cream.
- For the 8 cups of mixed berries I used 12 ounces of raspberries, 12 ounces of blackberries and 1 pint of blueberries (also about 12 ounces).
- My favorite glass mixing bowls always coming in handy for desserts.
- This is a great set of white baking pans, if you need some new ones.
- To make this recipe vegan, just use maple syrup in the filling and vegan butter or coconut oil in the topping.
Calories: 361kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 126mg | Fiber: 7g | Sugar: 27g | Vitamin A: 426IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg