#BERRY CRISP FREE#

Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. **Make it gluten free: Be sure to use certified gluten-free oats. (For frozen berries, no need to slice before using since they are so tender already.) Then add the honey, etc. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. Or, while the oven is preheating, place the frozen berries in your square baker. *How to use frozen berries: Defrost the berries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain off excess juices). Recipe adapted from my blueberry almond crisp. Please let me know how your berry crisp turns out in the comments! I love hearing from you and hope you have a great weekend. Dark Cherry Crisp in my cookbook, Love Real Food (page 198).I like to eat it for breakfast with plain Greek yogurt. The topping keeps well to enjoy leftovers for several days. I love the combination of oats and almond flour in the topping-the result is golden and crisp on top, and tender underneath. Depending on your standards, this crisp could definitely qualify as healthy. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened. This mixed berry crisp is the latest addition to my growing collection of crisp recipes on the blog. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe).

You can make this berry crisp recipe with any combination of strawberries, blueberries, blackberries or raspberries-use all four or just a couple. It’s easy to make (far less fussy than a pie) and just as good. This mixed berry crisp is the perfect use for those wonderful in-season berries. See, easy as pie.How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. Using fresh berries is my preferred method, and all I do is add a little less starch.

#BERRY CRISP FREE#

Voila! How do you use fresh berries in gluten free berry crisp?

So my solution is adding additional starch to the mixture so it thickens upon cooling. The real problem is all of the extra liquid that comes off when the berries thaw during cooking. Of course, frozen berries aren’t going to taste EXACTLY like a fresh picked berry. So you might wonder: How do you use frozen berries in gluten free berry crisp? If you’re anything like me, you probably have a few bags of frozen fruit laying in the freezer at most times.

When I post berry recipes, people often ask if they can use frozen berries. So, I wanted to create a gluten free berry crisp recipe that worked with fresh OR frozen berries. The thing is, when the weather cools and all of the fresh berries stat to become less available, I still really crave berry desserts. I took the fruit home and canned most of the peaches ( this is the recipe that I used) and the blackberries got eaten (my husband LOVES them), frozen, made into black raspberry pie OR crisp like this one. There’s really nothing better than watching the tips of your fingers turn purple from blackberry juice and feeling soft, sun-warmed peach fuzz. We all met up at a lovely little farm one weekday morning and it was one of my favorite days of the entire year.Īfter we pulled up, we each took a basket for peaches and a bucket for blackberries and got to work. Last year, I went blackberry and peach picking with my mom and our dear family friend. Check out the recipe in the printout to see how. The best part – you can make it with fresh or frozen berries so it truly is a year round treat. It’s fast, easy, and much healthier than a lot of desserts. This gluten free berry crisp is one of my favorite desserts to make any time of the week AND any time of the year. Easy and delicious, gluten-free crumb topping is piled on top of a juicy berry filling.

Berry crisp