Mixed berry crisp (gluten free & vegan)
A healthy mixed berry dessert with a gluten-free sweet crumble on top.
Ingredients
- 2 cups blueberries
- 1 cup blackberries
- 1cup raspberries
- 1 cup cherries
- 2 Tbsp lemon juice and 1 tsp zest
- 2 Tbsp maple syrup
- 2 Tbsp arrow root powder
- 1 cup oat flour
- 1 cup 1:1 gf baking all purpose flour mix from Red Bob’s Mill
- 1/2 cup maple syrup sugar
- 6 Tbsp butter
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine the frozen berries to the baking dish or cast iron. If using fresh berries, be sure to give them a good wash or soak them in water with a little vinegar.
- Wash and dry the lemon then zest it using a microplane and add it to the berries. Cut the lemon in half and juice it. Add the juice to the berries.
- Add the maple syrup and arrow root and stir until everything is fully incorporated.In a separate bowl, make the crumble topping by adding the almond flour, oat flour, maple syrup sugar, salt, mix the ingredients.
- Chop the butter into pieces and add them to the dry ingredients, work the butter until it turns into a crumble consistency. Add the crumble to the top of the berries and place in the oven.
- I recommend putting a scoop of vanilla ice cream on top. The cold ice cream in contrast to the hot dessert will send this dessert to a new level!