Quick and Easy, Vegan, Gluten free, Nut free, Soy free, Kid friendly
Recipe by: Jennifer Coatanroch
I always forget how much I love this recipe until I make the first one of the season. I go all fall and winter without doing much with strawberries and blueberries since they aren't in season, so I get so excited when the time finally comes!
This is so quick and easy to make, and it is a perfect recipe to recruit young kids to help. PLUS, it's healthy enough that it's not a splurge when you eat it. Heck, you could even eat it for breakfast! There is NO refined sugar: it is sweetened with maple syrup. And I played around with the recipe to figure out how little syrup I could use with it still tasting great. Per serving, the calories AND sugar are HALF of what a traditional crisp would be. Seriously, you won't believe how good this tastes!
The oats and fruit are high in fiber, which (to only name a few), help to:
lower cholesterol
reduce blood pressure and inflammation
control blood sugar levels
keep you regular
helps you feel full for longer (so you end up eating less in the long run!)
Also- minimal ingredients needed. And you probably have most of this in your kitchen already!
This is also a recipe that can be modified to whatever fruit you have on hand, or whatever is in season. I often change it up to an apple crisp come late summer/fall.
Some other combo ideas: peach and blueberry, blackberry and cherry, pear and strawberry..
And some additional topping ideas: almonds, walnuts, pecans, coconut flakes, sunflower or pumpkin seeds.
Just recently, my son and I made the crisp for a Danbury Farmers' Market presentation. Bummed we can't present in person this year at the market, but still happy to present online. Check us out on YouTube!
And remember to support your local farmers' markets!
Bon appetit!
Healthy Berry Crisp
Vegan, Gluten free, Nut free, Soy free
Kid friendly, Quick and easy
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Prep time: 10 minutes
Cooking time: 30 minutes
Yield: 9 servings _________________________________________
Ingredients:
For the filling:
4 cups diced strawberries
2 cups blueberries
2 tablespoons fresh orange juice
2 tablespoons maple syrup
2 tablespoons arrowroot powder (or cornstarch)
1 teaspoon vanilla
For the topping:
1 1/2 cup old fashioned oats (gluten free if necessary)
1/2 cup oat flour or almond flour
3 tablespoons melted coconut oil (you can use butter if you don't need dairy free)
3 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Fruit variation ideas: peach and blueberry, apple/cinnamon/raisin, blackberry and cherry, pear and strawberry, peach/plum/apricot
Topping add-in ideas: almonds, walnuts, pecans, sunflower or pumpkin seeds, coconut flakes...
Directions:
Preheat oven to 375 degrees
In a medium mixing bowl, combine all of the ingredients for the filling and mix well. Pour into an ungreased 8x8 baking dish.
In a separate mixing bowl, combine all of the ingredients for the topping, and mix with a fork until combined. Add additional oil or syrup if the mixture is too dry. Crumble the topping on top of the fruit mixture.
Bake at 375 for 30 minutes. If a crisper topping is desired, finish under the broiler for 1 minute.
Bon appetit!!