Use up all those summer berries in this delicious dairy-free Berry Crisp! It’s easy to prep, gluten-free, vegan, and uses no refined sugar. The perfect, naturally sweet dessert for all those cookouts!
Dairy -Free, Gluten-Free Summer Berry Crisp (vegan)
1 pound strawberries
1 cup blueberries
1 cup blackberries
2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
2 tablespoons corn or tapioca starch
For the topping:
1 cup old fashioned oats, pulsed in a food processor until they become a powder
Generous pinch of salt
3 tablespoon coconut oil
3 tablespoons pure maple syrup
1 tablespoons chopped almonds
Preheat oven to 350°F. In a large mixing bowl, combine berries with starch, vanilla, lemon, and maple syrup. Pour into an 8 x 8 pan, or pie pan.
In mixing bowl combine the ingredients for the topping. Dollop and spread over the berries, trying to cover them evenly. Bake for about 45 minutes, until the berries are bubbly and the top is brown. Serve warm with coconut whipped cream or vegan vanilla ice cream.
(Nutrition data should be regarded as an estimate)