Vegan Berry Crisp
Crisps are delicious and satisfying and can adapt to any season depending on the fruit you choose to use. This particular recipe is berry inspired which makes it very healthy, considering berries are one of the best fruits to eat. Note: if using strawberries they must be organic since strawberries are on the “Dirty Dozen” list of the most pesticide-laden fruits. Pesticides aside, strawberries are best when mixed with other berries since they have a high water content. You don’t want soupy crisp. You may use varying combinations of berries. You can even add in fresh peaches or any fruits in season.If you’re feeling festive this Thanksgiving or any time you’re serving this for guests, consider topping it with coconut whipped cream (here’s a delicious and easy recipe) or a non-dairy ice cream with no sugar. Yes, there are some pretty delicious sugar-free, dairy-free ice creams on the market. Our favorite is Nada Moo or So Delicious. The crisp is best served warm.We hope you’ll love this recipe as much as we do! Recipe was inspired by the Minimalist Baker.
Ingredients
Filling:
- 7-8 cups mixed organic berries strawberries, raspberries, blueberries, and/or blackberries
- 3 Tbsp organic maple syrup
- 2 Tbsp arrowroot starch optional: substitute cornstarch or gluten-free flour
- 1 Tbsp organic lemon juice
Crisp:
- 1 cup organic almond flour or almond meal
- ⅔ cup shredded or desiccated coconut
- 1 cup roughly chopped organic walnuts pecans (or other nut of choice)
- ½ cup organic coconut sugar
- ½ tsp sea salt
- 4 Tbsp organic refined coconut oil or vegan butter
- 2 Tbsp maple syrup optional
Instructions
- Preheat oven to 350 degrees F.
- Take a 9 x 13 inch glass dish and add fruit to it. Top the fruit with maple syrup, arrowroot, and lemon juice and toss to combine.
- To a large mixing bowl, add the almond flour, coconut, pecans (or whatever nut you’re using), coconut sugar, and salt. Stir to combine. Next add coconut oil (or vegan butter) and mix again with a spoon or your hands until its evenly distributed.
- It’s good to taste at this point and see if it’s sweet enough for you. If not, add either more coconut sugar or a little maple syrup, about 2 tablespoons.
- 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. Store leftovers covered in the refrigerator up to 4 days.
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
