What’s better than a warm berry crisp with vanilla ice cream—a berry crisp that is gluten-free. You can use all of the amazing summer berries and bake them into a delicious crisp. The beauty of it is that you can use whatever combination you have on hand of strawberries, blueberries, blackberries, or raspberries. You can even use fresh or frozen berries. Here’s how to make this mixed berry crisp.
Ingredients:
Mixed Berry Filling
- 2 pounds mixed berries, fresh or frozen
- 1/3 cup honey or maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1/2 teaspoon orange or lemon zest
- 2 tablespoons orange or lemon juice
Gluten-Free Oat and Almond Topping
- 1 cup old-fashioned oats
- 1/2 cup packed almond flour or almond meal
- 1/2 cup sliced almonds, chopped pistachios, or pecans
- 1/3 cup packed coconut sugar or brown sugar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons plain yogurt or additional melted butter
Instructions:
- Preheat oven to 350 F.
- Rinse and drain the berries and pick through them to remove the stems. If using strawberries, slice them into 1/4-inch thick pieces and if using large blackberries slice them in half.
- Mix together berries, honey, starch, citrus zest, and juice in a 9×9 inch baking dish. Set aside.
- Stir together oats, almond meal/flour, sliced nuts, sugar, and salt in a medium bowl.
- Mix in the butter and yogurt and stir until all the flour is incorporated and the mixture is moist.
- Put spoonfuls of the oat mixture over the filling and use your fingers to break up and distribute the mixture.
- Bake for 40 to 50 minutes, until the filling is bubbling around the edges and the top is lightly golden.
- Let it rest for 5 to 10 minutes and serve with ice cream.
