Gluten-Free Mixed Berry Crisp (Vegan)
Super simple to make and wonderfully delicious, gluten-free mixed berry crisp! Sweet and juicy berries, topped with a crunchy oat topping, combine perfectly in this easy summer dessert. Also diary free and vegan!
Ingredients
- 21 ounces mixed berries, combination of raspberries, blueberries, blackberries, sliced strawberries (note 1)
- ¼ cup granulated sugar
- 2 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon cinnamon
Crisp topping
- 1 cup old-fashioned rolled oats, certified gluten free
- ¼ cup oat flour, certified gluten free
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup dairy-free butter substitute, melted (note 2)
Instructions
- Preheat oven to 350°F (180°C). In a medium sized bowl, stir together the rolled oats, oat flour, brown sugar, cinnamon and salt.
- Pour in the melted dairy-free butter and stir to combine.
- In another bowl, combine the berries, granulated sugar, cornstarch, lemon zest and juice, and cinnamon, and gently stir until combined.
- Spread the berry mixture evenly across the bottom of a 9-inch baking dish. Evenly sprinkle the crisp topping over the berries.
- Bake for about 35 – 40 minutes, or until the crisp topping is golden brown and the berries are bubbling. Let cool slightly in the pan before serving. Serve warm.
Notes
Note 1: Use a combination of raspberries, blueberries, blackberries and sliced strawberries. You can use an equal amount of each berry, or adjust based on personal preference / what you have on hand. Both fresh or frozen work well. If using frozen, no need to thaw.
Note 2: Use a non-dairy butter stick-type substitute, or a margarine-type substitute. I use vegan Becel.
Top Tips
- Serve warm – Serve warm with a scoop of your favourite diary-free/vegan ice cream.
- To make this all-year round, and super simple to throw together, use a bag of frozen mixed berries.
- If you aren’t dairy free or vegan, you can replace the non-dairy butter with regular butter.
- Leftovers will keep in the fridge for 3 – 4 days.
Nutrition
Serving: 1 servingCalories: 320kcalCarbohydrates: 54gProtein: 3gFat: 12gSodium: 182mgFiber: 5gSugar: 35g
Nutritional information shown is an estimate only.
See full disclaimer here. Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!