Gluten Free Mixed Berry Crisp Recipe June 15 2017, 0 Comments

It's berry season here in New Jersey. You just can't beat fresh, plump, juicy, sweet strawberries and blueberries! Every year I set out to make a warm, mixed berry crisp, but it needs to be gluten free to accommodate needs in our family. I've finally come up with a recipe we all love: It's a combination of several recipes I've tried: sweet, yet a little tart, made with natural sugars, and a delicious, not too sweet gluten free crisp. Good luck not finishing this in one sitting. It's that good!

How do you enjoy your summer berries?

 

Gluten Free Mixed Berry Crisp

Filling:

6 cups fresh berries, quartered –  (I used a combination of strawberries and whole blueberries, but feel free to add blackberries and/or raspberries too)

1/4 cup tapioca starch (arrowroot or corn starch will also work)

3 tablespoons fresh lemon juice

1/4 cup raw honey (real maple syrup would work too)

1.5 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

Crisp Topping:

1 cup almond flour 

1/2 cup gluten free rolled oats 

2 tablespoons coconut sugar (raw cane sugar would work too)

3/4 teaspoons baking powder

1/4 teaspoons salt

1/2 teaspoons cinnamon

5 tablespoons melted butter (you can use melted coconut oil as well)

2 tablespoons maple syrup

 

Directions:

Pre-heat oven to 350 degrees and lightly grease an 8x8 glass baking dish.

Sprinkle tapioca all over berries and gently stir to coat all the berries. Add the remaining ingredients, gently stir and empty into the greased baking dish.

Add all the crisp ingredients in a bowl and combine until the mixture becomes dry and crumbly. Spread over the berries.

Bake for 45-50 minutes until bubbly and the topping is lightly browned.

Serve with ice cream or whipped cream for an added indulgence!

Serves 4-6