Are you looking for a way to use all of your summer berries? Then look no further as this mixed berry crisp uses blackberries, blueberries, strawberries, and raspberries and it’s even gluten-free! Keep reading to find out how to make this delicious dessert.
Ingredients:
Mixed Berry Filling
- 2 pounds mixed berries, fresh or frozen
- 1/3 cup honey or maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1/2 teaspoon orange or lemon zest
- 2 tablespoons orange or lemon juice
Gluten-Free Oat and Almond Topping
- 1 cup old-fashioned oats
- 1/2 cup packed almond flour or almond meal
- 1/2 cup sliced almonds, chopped pistachios, or pecans
- 1/3 cup packed coconut sugar or brown sugar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons plain yogurt or additional melted butter
Instructions:
- Preheat oven to 350 F.
- Rinse and drain the berries and pick through them to remove the stems. For the strawberries, slice them into 1/4-inch thick pieces and if you’re using large blackberries, slice them in half.
- In a 9×9 inch baking dish, mix together berries, honey, starch, citrus zest. Set aside.
- In a medium bowl, mix together oats, almond meal/flour, sliced nuts, sugar, and salt.
- Mix in the yogurt and butter and stir until the mixture is moist and the flour is incorporated.
- Put spoonfuls of the oat mixture over the filling and with your fingers break it up and distribute the mixture evenly.
- Bake for 40 to 50 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
- Let it rest for 5 to 10 minutes and serve with a heap of ice cream.
