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  • Rebecca Washuta

Summer Berry Crisp (gluten free & vegan)

Updated: Jan 5, 2020

Crisp, sweet, and tart - this dessert is the perfect summer treat!  

 I decided to use strawberries, blueberries, and blackberries, but this recipe will work with any combination of your favorites.


  • 4-5 cups berries of your choice

  • 1 tablespoon cornstarch

  • 2 tablespoons maple syrup

  • 1 teaspoon lemon juice

  • 2 and 1/2 cups whole grain rolled oats (gluten free)

  • 1 cup all purpose gluten free baking flour

  • 1/2 cup walnuts (chopped)

  • 1/4 cup coconut sugar

  • 2/3 cup coconut oil (melted)


  • Preheat oven to 350 degrees

  • Mix berries, cornstarch, lemon juice, and maple syrup in a 9x9 baking dish

  • In a large bowl combine the oats, flour, walnuts, and coconut sugar

  • Add the melted coconut oil and mix well

  • Spread the crisp evenly over the berries

  • Bake for 50-55 minutes, or until top is golden brown and crispy

  • Let cool for 15 minutes

  • Serve alone or with your favorite non-dairy ice cream

  • Enjoy!


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