Delicious Living
  • 4 cups mixed berries
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/2 cup gluten-free rolled oats
  • 1/3 cup (47 grams) millet flour
  • 1/3 cup (45 grams) sorghum flour
  • 1/4 cup (57 grams) natural cane sugar
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons butter or butter substitute
  • 1 egg white, beaten (or egg replacement)
  • 3 tablespoons milk (rice, potato, soy, or cow)
  • 1/2 cup chopped walnuts (toasted)

Berry Crisp

Susan Guetter | Delicious Living
  • Cook Time: 25 mins
  • Serves: 6 people
  • Calories per serving: 225

This healthy dessert is easy to customize; feel free to use any sliced fruit, alternative GF flours, and your favorite nuts. 

  1. Preheat oven to 400˚. In a bowl, toss berries with lemon juice. Combine sugar and cornstarch. Add to berries and mix gently.
  2. In a food processor, grind 1/4 cup oats into flour. In a large bowl, combine oat flour, remaining oats, flours, sugar, and spice. Cut in butter (or substitute) until mixture resembles coarse crumbs.
  3. In a small bowl, whisk egg white or egg substitute and milk. Add to flour mixture; mix well. Stir in walnuts.
  4. Pour into a 9-inch pie or cake pan; top with flour mixture. Bake 25-30 minutes, until golden and starting to brown.

PER SERVING: 225 cal, 7g fat (2g mono, 1g poly, 4g sat), 46mg chol, 4g protein, 39g carb, 1g fiber, 16mg sodium

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