BERRY CRISP RECIPE (GLUTEN-FREE, PALEO, VEGAN)
GLUTEN-FREE, PALEO, VEGAN
My favourite dessert during the cold winter months is a warm berry crisp. The weather here in Toronto, Canada has been so cold during these past few weeks, and I have been craving warm comfort food dishes like this. I don’t eat much fruit or sugar in general really, but it has been so cold lately that a treat like this was definitely in order. It’s like an encouraging pat on the back for making it through another freezing day, getting one step closer to spring.
This crisp (or crumble, I’m not too sure what makes one different from the other) is easy, quick to put together and can be made in advance. It’s sweetened slightly with low-glycemic coconut sugar and I’ve used cassava flour in the crumble mix, along with a few other of my favourite grain-free flours like almond and tapioca. Cassava flour is a grain-free, nut-free flour made from the yuca root. It’s a whole food made from the entire fibrous root, minus the skin. I have been baking quite a bit lately with Otto’s Cassava Flour, trying it out in many different dishes. I really like it as I find the taste to be very neutral, which lets it blends in easily with whatever recipe you’re using it in.
BERRY CRISP RECIPE
- Preheat the oven to 350°F (175°C). Grease an 8” x 8” square baking pan or 9” round cake pan with coconut oil.
- In a large bowl, toss together the berries, lemon zest, lemon juice, vanilla, coconut sugar and arrowroot flour (or tapioca flour) together. Pour the mix (including any accumulated juices) into the prepared baking pan and spread it around until the fruit is evenly distributed.
- For the crumble, combine the cassava flour, almond flour, arrowroot or tapioca flour, coconut sugar, cinnamon, ginger and pink Himalayan or sea salt together in a food processor. Pulse the food processor a few times to combine all the dry ingredients, and then add in the coconut oil and pulse a few more times until the mixture is crumbly.
- With your fingers, pinch large crumbles of the mix together and distribute across the top of the berries. Once all of the crumble mix is spread across the top of the berries, pat the dry mix down gently with your hands.
- Bake for 55-65 minutes (if your berries were fresh or completely thawed, bake for less time), until the berry juice is bubbling up the sides and the top crumble is browned. Let cool slightly before serving. This is delicious served warm with a scoop of vanilla coconut ice cream.