Triple Berry Crisp Oats crumble, is the perfect easy healthier dessert for using up summer (or frozen) berries. Best of all, it’s gluten free, vegan, refined sugar free and takes less than 10 minutes to assemble with blueberries, raspberries and blackberries.
Yields 8 servings
Triple Berry Crisp is the perfect easy dessert. Made with blueberries, raspberries and blackberries topped with a gluten free oat crumble topping.
8 minPrep Time
40 minCook Time
48 minTotal Time
Save RecipeIngredients
3 cups fresh or frozen, defrosted blueberries
1 cup fresh or frozen, defrosted blackberries
1 cups fresh or frozen, defrosted raspberries
1/3 cup honey (or maple syrup)
2 tablespoons cornstarch (or arrowroot powder)
Oat topping
1 1/3 cups old fashioned oats (use gluten free if needed)
2/3 cup oat flour* (can also use all purpose or almond flour if desired)
1/2 cup honey (or maple syrup)
1/3 cup coconut oil (solid - softened slightly) (or unsalted butter)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, toss the berries with honey and cornstarch. Pour into a lightly greased 8 or 9" cast iron skillet.
- Rinse and dry the same bowl and add the oats, oat flour, honey, coconut oil, cinnamon and salt. Use a fork or clean hands to combine the mixture until it forms small pea-sized clumps.
- Spread oat mixture evenly on top of berries with your hands and press down lightly.
- Bake for 35 to 42 minutes, or until golden brown and the edges are bubbling. Serve warm with vanilla ice cream.
Notes
*To make your own oat flour, pour 1 cup of whole rolled oats into a food processor or high-speed blender and process until it is finely ground. Or, can purchase pre-made gluten free or regular oat flour.
Calories
Fat
Carbs
Protein
