We had a TON of berries in our refrigerator this week, so I decided to get a little creative and attempt my own berry crisp recipe! It can be made completely gluten-free if needed– just buy gluten free oats and you’re all set!
It makes for amazing dessert, and leftovers for breakfast. I honestly think it was better the next day! I just mixed it all up and put it in a Tupperware container. It helped the topping to moisten a little more, which I really liked.
I HIGHLY recommend buying some vanilla ice cream or frozen yogurt to accompany it 🙂
Here’s what you’ll need for the filling:
- 1.5 cups strawberries
- 1.5 cups blueberries
- 1.5 cups raspberries (I didn’t have enough, so I added some blackberries too!)
- 1/2 tsp cinnamon
- 1 tsp lemon zest
- 1 tsp corn starch
- 1/4 cup sugar. We were completely out of sugar, so I actually used the equivalent in Stevia! It turned out great and is a great way to make it even lower in actual sugar content since stevia is a natural zero-calorie sweetener.
And here’s what you’ll need for the crumbly topping:
- 3/4 cup Quaker quick oats (I used gluten free because it’s what I had on hand)
- 1/3 cup coconut flour. You could also used whole wheat flour, or regular flour!
- 1/2 cup light brown sugar, not packed
- 3/4 tsp cinnamon
- 1/4 cup half stick butter, melted
INSTRUCTIONS:
- Preheat your oven to 375.
- Mix your berries, sugar, 1/4 tsp cinnamon and lemon zest in large bowl.
- Sprinkle with cornstarch. Toss until fruit is coated.
- Place fruit in an ungreased pie dish.
- Mix remaining ingredients. Sprinkle over fruit.
- Bake about 35-40 minutes (topping should be golden brown, and fruit should be softened).
ENJOY!
