Mixed Berry Crisp (Gluten Free)
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(47)
Ingredients
8 servings
- 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen*
- ⅓ cup honey or maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- ½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit)
- 2 tablespoons orange or lemon juice
- 1 cup old-fashioned oats**
- ½ cup packed almond flour or almond meal
- ½ cup sliced almonds or chopped pistachios or pecans (optional)
- ⅓ cup packed coconut sugar or brown sugar
- ¼ teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
- Vanilla ice cream, for serving
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Preparation
Chef’s notes
Recipe adapted from my blueberry almond crisp.
*How to use frozen berries:
Defrost the berries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain off excess juices). Or, while the oven is preheating, place the frozen berries in your square baker. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. (For frozen berries, no need to slice before using since they are so tender already.) Then add the honey, etc. and proceed with the recipe as written.
**Make it gluten free:
Be sure to use certified gluten-free oats.
Make it nut free:
Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with about ⅔ cup oat flour (haven’t tried that, please comment if you do!).
Make it vegan:
I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven’t tried it, though.
What’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.