Nutrition,  Updates

GRAIN-FREE BERRY CRISP

It’s berry season! And I can’t think of any better way to celebrate than with a crisp.

Many of you are gluten-free and some grain-free. You can make this crisp completely grain-free! However, if you have a nut allergy, you can easily substitute oats or even coconut. This is a very flexible recipe that also happens to be insanely delicious

Ingredients

BERRIES

  • 7-8 cups mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
  • 3 Tbsp maple syrup
  • 2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)
  • 1 Tbsp lemon juice

CRISP

  • 1 cup almond flour (or almond meal)
  • ⅔ cup shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)
  • 1 cup roughly chopped pecans (or other nut of choice)
  • ½ cup coconut sugar (or organic cane sugar)
  • ½ tsp sea salt
  • 4 Tbsp coconut oil or vegan butter
  • 2 Tbsp maple syrup (optional)

Instructions

  1. Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish/adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
  2. To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup // amount as original recipe is written).
  3. Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
  4. Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days.

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