Vegan Gluten-Free Berry Crisp
Author: Mary Saylor
Prep time:
Cook time:
Total time:
Serves: 8
- 6-7 cups mixed berries (blueberry, blackberry, marionberry, raspberry)
- 2 Tbsp. tapioca starch
- ¾ cup unsifted flour (I used Pamela's gluten-free baking mix, you can use that or whole wheat pastry flour or white flour)
- ¼ tsp. baking powder
- 2 Tbsp. plus one tsp. unrefined granulated sugar such as coconut palm sugar or muscovado sugar
- 2 Tbsp. powdered sugar (can be homemade from unrefined sugar)
- ½ tsp. cinnamon
- ½ cup chopped walnuts
- ½ cup coconut oil
- Preheat oven to 350 degrees.
- For the fruit, combine berries and tapioca starch in 9 by 12 glass baking dish.
- For the topping, combine dry ingredients (flour, baking powder, granulated and powdered sugar, cinnamon, chopped walnuts) in a large mixing bowl.
- Stir dry topping ingredients except walnuts together thoroughly.
- Mix coconut oil into dry ingredients with your hands as you would with butter.
- Add the chopped walnuts and mix.
- The topping should come together as a crumb.
- Gently place topping on top of fruit. Break up large crumbs, but don't mash the topping into the fruit.
- Bake for 40 minutes or until topping begins to brown.
Recipe by Fit and Fed at http://fitandfed.net/2012/07/17/vegan-gluten-free-berry-crisp/
3.5.3208