Desserts do not have to be unhealthy to be enjoyable! Eating a serving of fiber-forward, oat and almond topped, low-glycemic berry crisp is a delicious way to end a meal (or begin the day). A touch of mineral-rich maple syrup gives this dessert just enough sweetness. Berries are chock full of antioxidants and anthocyanins, which are extremely anti-inflammatory.
Trading pulverized oats for traditional white flour increases the nutritional value of this dessert by adding fiber to the mix. If you love butter, feel free to use it instead of coconut oil. Also, this delicious dessert is gluten free!
Substitutions (optional)
Substitute pineapple and mango for the berries
Equipment Needed
Measuring utensils
Food Processor or pastry cutter
Mixing spoon or spatula
8” x 8” oven-proof pan
Ingredients
- INGREDIENTS FOR THE BERRY FILLING:
- ¼ cup + 1 tbsp (60ml) maple syrup
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp arrowroot or tapioca powder/flour
- 1 tsp ground cinnamon
- 1⁄8 tsp salt
- 4 cups frozen berries (raspberries are the highest in fiber)
- INGREDIENTS FOR THE TOPPING:
- ¾ cup rolled oats + additional ¼ cup
- ¾ cup (75 grams) almond flour
- ¼ tsp salt
- 2 tsp ground cinnamon
- ¼ cup coconut oil (not melted) or butter
- 3 Tbsp real maple syrup
Directions
- Preheat the oven to 350° F degrees.
- In a medium bowl, combine all the berry filling ingredients and then transfer the mixture to an 8” x 8” baking pan.
- Make the topping by adding ¾ cup of the oats to a food processor and pulsing until granular.
- Add the remaining oats, almond flour, salt and cinnamon and quickly combine (pulse) for 5 seconds.
- Pulse in the coconut oil (or butter) and syrup just until the mixture has a few lumps in it.
- Drop the crisp topping by one inch pieces onto the filling and press down to flatten (if necessary).
- Put the crisp into the preheated oven and bake the crisp for about 38-42 minutes, or until the crisp is bubbly around the edges.
