Ingredients
For the Berry Filling
- 3 cups frozen mixed berries (blackberries, blueberries, raspberries, strawberries) Can use fresh berries.
- 2 tbsp cornstarch Adjust amount if using fresh berries.
For the Topping
- 1 cup gluten-free rolled oats
- 1/2 cup chopped walnuts Can be omitted for nut-free.
- 1/2 cup sliced almonds Can be omitted for nut-free.
- 1/2 cup almond flour
- 1/2 cup maple syrup Add more for extra sweetness.
- 1/4 cup vegan butter, melted Can substitute with another fat.
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Let the frozen berries thaw in a strainer for about 10 minutes.
- In a baking dish (an 8-inch pie dish works well), add the slightly thawed berries and sprinkle the cornstarch over them. Mix until the berries are evenly coated.
Making the Topping
- In another bowl, combine the rolled oats, chopped walnuts, sliced almonds, almond flour, maple syrup, melted vegan butter, vanilla extract, and salt. Mix well until everything is blended together.
- Pour the oat mixture evenly over the berry mixture in the baking dish.
Baking
- Bake in the oven for 25-30 minutes, or until the topping turns golden and the berries are bubbling.
- Allow the berry crisp to cool for a few minutes before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 1gSodium: 120mgFiber: 4gSugar: 10g
Notes
This berry crisp is delightful on its own or served with a scoop of dairy-free ice cream or coconut yogurt. To store leftovers, place in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven.
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