Mixed Berry Crisp (Gluten Free)
Description: Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It's the perfect simple and fruity summertime dessert. Recipe yields one 9-inch crisp, about 8 servings.
Ingredients
- 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen*
- ⅓ cup honey or maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- ½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit)
- 2 tablespoons orange or lemon juice
- 1 cup old-fashioned oats**
- ½ cup packed almond flour or almond meal
- ½ cup sliced almonds or chopped pistachios or pecans (optional)
- ⅓ cup packed coconut sugar or brown sugar
- ¼ teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you’re using strawberries, slice them into ¼-inch thick pieces. If you’re using particularly large blackberries, slice them in half.
- In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).