Description
This Mixed Berry Crisp uses a mix of your favorite berries and is topped with a crunchy oatmeal crisp topping. This flavorful dessert is gluten-free, vegan, and best served with some dairy-free ice cream or coconut whipped cream!
Ingredients
Scale
For the berry filling
- 2 pounds (about 6 cups) mixed berries, I used a combination of blueberries, strawberries, raspberries and blackberries – if you’re using frozen, let them thaw before using
- 2 tablespoons (14g) tapioca flour
- ¼ cup coconut sugar
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
For the crumb topping
- 1 cup (96g) almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon cinnamon
- ½ cup gluten-free rolled oats
- ¼ cup maple syrup
- ¼ cup coconut oil, softened, texture similar to softened butter, use refined for no coconut flavor
- ¼ cup nut of choice, chopped, I used walnuts
Instructions
- Preheat the oven to 350°F. Lightly grease a 9” square or round casserole dish with coconut oil. Set aside.
- Place the mixed berries in a large bowl. Add the tapioca flour, coconut sugar, cinnamon, and vanilla extract. Toss to coat all of the berries and pour into the prepared pan.
- For the crumble topping, combine the almond flour, coconut flour, cinnamon, rolled oats, maple syrup, coconut oil, and walnuts in a mixing bowl. Stir until the dry ingredients are completely moistened and then crumble evenly over the berries.
- Place the pie on a baking sheet and bake 45-50 minutes or until the crisp is bubbling, and the crumble is golden brown on top. Tent with foil if the pie starts to brown too quickly!
- Serve warm or let cool before serving. I recommend serving with dairy-free vanilla ice cream or whipped coconut cream. Keep any leftovers stored in the refrigerator.
Keywords: berries, crisp, crumble, vegan, gluten-free