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.
Ingredients:
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)
Directions:
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!