Grain-Free Berry Crisp

This vegan crisp dessert is made with 3 different berries! It's naturally sweetened with crispy, grain-free topping! The perfect plant-based, gluten-free summer dessert! This dessert is not freezer friendly but is refrigerator friendly for up to 4 days, and serves 8 servings. Prep Time is 10 minutes, Cook Time is 45 minutes and Total Time is 55 minutes.

 Ingredients

BERRIES

• 7-8 cups mixed berries (strawberries, raspberries, blueberries, and/or blackberries)

• 3 Tbsp maple syrup

• 2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)

• 1 Tbsp lemon juice

CRISPS

• 1 cup almond flour (or almond meal)

• 2/3 cup shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)

• 1 cup roughly chopped pecans (or other nut of choice)

• 1/2 cup coconut sugar (or organic cane sugar)

• 1/2 tsp sea salt

• 4 Tbsp coconut oil or vegan butter

• 2 Tbsp maple syrup (optional)

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 The Method

• Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish (I like this one from World Market // adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.

• To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup).

• Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.

• Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days.