Grain-Free Berry Crisp
This delightful vegan berry crisp features a medley of strawberries, raspberries, blueberries, and blackberries, baked to perfection with a naturally sweetened, crispy, and grain-free topping. It’s an ideal plant-based, gluten-free dessert for any summer gathering.
Instructions
- 1
Preheat oven to 176 C. Add [7-8 cups mixed berries] to a 9x13-inch dish. Top with maple syrup (3 tbsp), arrowroot starch (2 tbsp), and lemon juice (1 tbsp), then toss to combine.
- 2
In a large mixing bowl, combine almond flour (1 cup), shredded or desiccated coconut (0.67 cup), roughly chopped pecans (1 cup), coconut sugar (0.5 cup), and sea salt (0.5 tsp). Add vegan butter (4 tbsp) and mix until evenly distributed. Optionally, add maple syrup (2 tbsp) for more sweetness.
- 3
Spread the crisp topping evenly over the fruit. Bake uncovered for 40-45 minutes until bubbling and golden brown.
- 4
Let cool for 10 minutes before serving. Serve as is, or with vegan whipped cream or vegan vanilla ice cream. Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Facts
Per portion