BERRY CRISP (gluten-free, vegan)

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I needed a gluten and dairy free dessert to bring to a pot luck and researched variations online. I came across one from the ever talented Minimalist Baker which seemed good so I combined it with a prior recipe I had for a peach and strawberry crisp. It is incredibly easy, incredibly tasty and perfectly set up to serve warm after a meal if desired. Bonus - extra crumb topping is delicious on so many things, including just eaten off a spoon. While tweaked and honed in on my preferences for the ultimate crisp, it is still very similar to the Minimalist Baker version to be sure to give credit where due!

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BERRY CRISP

Adapted from Minimalist Baker
(gluten free, vegan)

Ingredients

Filling

2 Tablespoons maple syrup (a little more if your fruit is on the tart side)

1.5 Tablespoons corn starch or arrowroot powder (gluten free if keeping gluten free)

1 Tablespoon lemon juice

4 -6 cups mixed berries (I used blueberries and strawberries)

Topping

1 2/3 cup organic oats (gluten free if keeping gluten free)

1 cup of hazelnuts

1/2 cup coconut sugar (regular sugar would work fine as well)

2/3 teaspoon salt (I always use Celtic Sea Salt)

4 Tablespoons coconut oil (if not keeping vegan, you could swap for unsalted butter)

2 Tablespoons maple syrup

1/4 teaspoon cinnamon

Directions

Preheat oven to 350°F. (or not of you are just preparing the dessert to be cooked later)

Prepare the topping:

Toast the hazelnuts in a dry pan for just a few minutes on low heat. Watch them carefully. Set aside.

In a food processor, combine 2/3 cup of oats and the 2/3 cup of hazelnuts and pulse until combined and relatively uniform. Add the sugar, salt, coconut oil and maple syrup. Pulse a few times to combine. Add the remaining 1 cup of oats and hazelnuts and pulse a few more time to combine but not pulverized the new oats and nuts. This way you get a few different textures in the topping, which adds a lot. If your coconut oil is very firm, you should warm it. If it is semi-soft, you can still work it.

Once well blended but still chunky (see photos) set aside. If preparing ahead of time and using later (and/or traveling with it) put the topping in a container. A large mason jar works well.

Prepare the filling:

Wash berries and dry berries. Lay them out on a clean towel to dry off a bit. If using strawberries, cut into smaller pieces. Place in a large mixing bowl and add lemon juice and maple syrup. Give a light toss. Then sprinkle with corn starch or arrowroot powder, which will help thicken the fruit juices into a luscious sauce. Place into a deep pie dish or 9x9 ceramic baking dish. Set aside until ready to bake. If not baking right away, cover with foil or a beeswax wrap.

Assemble and bake:

Decide when you are going to bake it, and be sure to preheat the oven so it is at 350°F when it is time to put the crips in the oven. I like to time it so it goes in just before we sit down for dinner so it comes out pipping hot around when we’re done with dinner. When ready to bake, sprinkle a thick layer of topping over the berries in the baking dish and bake for 35 - 45 minutes until a little golden brown on top and you can see the fruit juices bubbles at the edges. Let sit for about 10 minutes (longer is fine) out of the oven to cool slightly.

Enjoy … ideally with some good quality vanilla ice cream!

Notes:

  • Always buy organic if you can, especially important with strawberries as they are top of the dirty dozen list.

  • This makes a lot of topping. If you want a lot of the crisp, you will have it. Or you can enjoy the leftovers another time straight on ice-cream, in yogurt, on some roasted vegetables or right off a spoon. The topping really is super tasty on its own.