Happy 4th of July! I love making a healthy dessert for this very special holiday. This year, my Berry Crisp needs to make your menu. Berries are a great choice because they are in season and they are very low in sugar, so they won’t spike insulin levels like a lot of other fruit would. Besides the fruit, this Berry Crisp is sweetened with maple syrup and coconut palm sugar, which are also very low on the glycemic index.
The crisp topping is made of gluten free oats, almond flour, pecans, coconut palm sugar and flaxseed meal. I added the flaxseed meal to give an extra dose of fiber. Most people don’t get enough fiber in their diet, so I like to flaxseed meal it in anywhere I can. It worked great in this recipe.
Enjoy the 4th with your family and friends! God Bless America!
Ingredients:
For the filling:
6 cups mixed berries (I used strawberries and blueberries but feel free to use any combo of berries)
2 tbsp lemon juice
2 tbsp tapioca flour
1/4 cup maple syrup
1 tsp lemon zest
1 tsp vanilla extract
For the topping:
1 cup gluten free oats (I like Bob’s Red Mill)
1/2 cup almond flour
1/2 cup chopped pecans, or other nut of choice
1/4 cup flaxseed meal
1/2 cup coconut palm sugar
1/2 tsp cinnamon
1/4 cup coconut oil, softened
1/2 tsp sea salt
Directions:
Preheat oven to 350 degrees. Grease a 9×9 inch baking dish, or other casserole dish with coconut oil.
Wash and dry the berries, removing strawberry stems. Cut strawberries into smaller pieces.
Place the berries in a large bowl. Add the lemon juice, tapioca starch, maple syrup, lemon zest, and vanilla. Mix well. Pour the berries into prepared casserole dish.
In a separate bowl, mix together the oats, almond flour, nuts, coconut palm sugar, cinnamon, salt and coconut oil. Stir until well combined and moistened. Pour topping over the berries, spreading it evenly.
Place the baking dish in the oven and put a baking sheet below it, in case the berries drip over the edge. Bake for 45-50 minutes, or until it is bubbly. Tent with foil if crisp behind to get too brown.
Remove from oven and serve warm. Top with your favorite non dairy yogurt, ice cream, or whipped coconut cream. Enjoy!
