Description
This Mixed Berry Crisp is everything you want in a summer dessert — juicy berries bubbling beneath a crisp, golden topping made with oats, pecans, and almond flour. Naturally gluten-free and vegan, it's easy to make with any combination of strawberries, blueberries, raspberries, or blackberries.
Ingredients
Scale
Berries:
- 7 cups of berries (any combination of strawberries (sliced in half), blueberries, raspberries and/or blackberries)
- 4 tablespoons maple syrup
- 2 tablespoons cornstarch or arrowroot (makes the juices less watery)
- 2 tablespoons lemon juice
- 1 cup almond flour (also called almond meal)
- 3/4 cup gluten-free rolled oats
- 1 cup roughly-chopped pecans
- 1/4 cup brown sugar (white sugar or coconut sugar works well too)
- 1/2 teaspoon kosher salt
- 4 tablespoons coconut oil, melted
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Instructions
- Preheat the oven to 350ºF and set an oven rack in the center position
- Add the berries, maple syrup, cornstarch, and lemon juice to a 13 X 9 inch baking dish (or something of similar volume), and mix well.
- In a large mixing bowl, combine the almond flour, oats, nuts, sugar, salt and coconut oil and stir until fully combined.
- Sprinkle the topping evenly over the fruit, and bake, uncovered, for 40-50 minutes or until the berry juices are bubbly and the topping is golden brown.
- Remove from the oven and allow to rest for 10 minutes. Serve warm, topped with vanilla ice cream.
Notes
- Chopping the Nuts: I recommend that you barely chop the nuts because big pieces of toasted nuts are heavenly in this dish. At most, slice them into thirds.
- Pecan Substitute: I've also had great success making this dish with almonds in place of pecans. I've used whole almonds and roughly chopped them, but I'm sure store-bought slivered or sliced almonds would work well too.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Bake
- Cuisine: American