This healthy dessert is easy to customize; feel free to use any sliced fruit, alternative GF flours, and your favorite nuts.
Berry Crisp
Rate this recipe!
Ingredients
- 4 cups mixed berries
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 3 tablespoons cornstarch
TOPPING
- 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
Instructions
- Preheat oven to 400˚. In a bowl, toss berries with lemon juice. Combine sugar and cornstarch. Add to berries and mix gently.
- 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.
- In a small bowl, whisk egg white or egg substitute and milk. Add to flour mixture; mix well. Stir in walnuts.
- Pour into a 9-inch pie or cake pan; top with flour mixture. Bake 25-30 minutes, until golden and starting to brown.
Recipe Notes
Nutrition Facts
Berry Crisp
Amount Per Serving
Calories 225
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 4g
20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 46mg
15%
Sodium 16mg
1%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
4%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 225 cal, 7g fat (2g mono, 1g poly, 4g sat), 46mg chol, 4g protein, 39g carb, 1g fiber, 16mg sodium
