Golden and Gooey Berry Crisp (Gluten-Free, Dairy-Free Option)
APPROXIMATE macros per serving (6):u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 245u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 4.8gu003cbru003eu003cstrongu003efat:u003c/strongu003e 14gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 27g
Servings 6 servings
Calories 245kcal
Ingredients
- fruit filling 16 oz strawberries, chopped 8 oz raspberries 1/8 cup coconut sugar 1 tsp cinnamon buttery oat topping 3/4 cup gluten-free rolled oats 1/2 cup almond flour 1/4 cup coconut sugar 1/2 tsp cinnamon pinch of sea salt 1 tsp vanilla extract 1 egg (room temp) 4 tbsp melted butter (regular or vegan)
Instructions
- preheat oven to 375°f and grease an 8x8 baking dish.
- in a medium bowl, mix the chopped strawberries, raspberries, 1/8 cup coconut sugar, and 1 tsp cinnamon. stir until evenly coated and pour into the prepared baking dish.
- in another bowl, whisk the egg, melted butter, and vanilla extract until smooth.
- add in the oats, almond flour, 1/4 cup coconut sugar, 1/2 tsp cinnamon, and a pinch of sea salt. mix until a sticky, buttery crumble forms.
- crumble the topping evenly over the fruit filling. bake for 30–35 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
- let cool for 10–15 minutes before serving to allow the crisp to set slightly. enjoy warm or cold!