Vegan Gluten-Free Berry Crisp
Preheat the oven to 350ºF or 180ºC.
- Cook45 min
- Total45 min
- Serves2
- LevelIntermediate
Ingredients
- 1 cup (120 g) For the filling:
- 1/2 cup (75 g) raspberries
- 1/2 cup (70 g) blackberries
- 2 tbsp Blueberries
- 2 tbsp flour, we used light buckwheat flour
- 1 tbsp cane, brown or coconut sugar
- 1 tbsp lemon juice
- 1/4 tsp water
- 1/2 cup (50 g) ground cinnamon
- 1/4 cup (30 g) For the Topping:
- 1/4 cup (30 g) oats, use gf if needed
- 1 tbsp chopped raw and unsalted almonds
- 1/2 tsp maple or agave syrup
- For serving:
- Vegan cashew frosting (optional)
Method
- Preheat the oven to 350ºF or 180ºC.
- Add the filling ingredients to a mixing bowl and mix until well combined using a spoon or your hands.
- Add the filling to a baking dish (we used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want).
- Add the topping ingredients to a bowl and mix until well combined.
- Add to the top of the filling in an even layer.
- Bake for 20 to 25 minutes or until the top is golden brown and the fruit is bubbling. The time may vary depending on the oven.
- Let the crisp cool for at least 10 minutes before serving. You can eat it hot or cold.
- We served it with some vegan cashew frosting on top, but you can also serve it with some ice cream, yogurt, milk or even without any topping.
- Keep the berry crisp in a sealed container in the fridge for about 4 or 5 days.
