Sunday, March 31, 2013

Happy Easter! and a Berry Crisp Recipe



I hope you all enjoyed a nice Easter. Here is a recipe for berry crisp that I made today. It is a favorite of my kids so I wanted to make this for them today. All of my gluten eating guests enjoyed this as well. This berry crisp is gluten free, dairy free, and has no refined sugars. I served this with vanilla ice cream.  Non-Dairy Almond Dream Vanilla Ice Cream or So Delicious Dairy Free Vanilla Bean Coconut Milk Ice Cream

This recipe was adapted from this recipe.

Ingredients

For the berries
3 bags mixed berries unthawed (I used wild blueberries, raspberries and blackberries 1 bag of each)
2 tablespoons coconut palm sugar
1/4 cup Bobs Red Mill gluten free all purpose flour or brown rice flour
2 tablespoons fresh lemon juice

For the crumb topping
3/4 cup Bobs Red Mill gluten free old-fashioned oats
3/4 cup Bobs Red Mill gluten free all purpose flour or brown rice flour
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons Earth Balance buttery spread or grass fed butter if you can use dairy

Directions
Preheat oven to 375 degrees. In a bowl, mix together the berries, coconut palm sugar, flour and lemon juice. Stir to combine and pour into a 9 inch pie plate. In another bowl, combine all crumb ingredients except for butter and stir together. Add in your butter and pinch together with your finger tips until crumbs form. Sprinkle this mixture on top of the berries and place into preheated oven for 45 minutes. Berries should be bubbly and crumb should be lightly golden brown.


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