I don’t know about you, but I love a really good fruit crisp for dessert. Apple or pear crisp in the fall, peach crisp towards the end of summer, and berry crisp all summer long. The best part of a crisp is the crispy crumby topping. And what makes the topping so crispy and delicious is usually softened butter combined with flour and sugar. But if you can’t eat gluten or dairy, it can be hard to find a really good crisp. Until now.
I’ve been experimenting with different ingredients for the best crumb topping and this is it. By using tapioca flour with a non-dairy butter made mostly with cashews, I have found the perfect crumb topping that would be perfect on any of your favorite crisps. I usually stick with just blueberries when making a berry crisp but I had some strawberries, blackberries, and blueberries that were starting to get soft, and I decided to use them all together in this crisp. The results are heavenly! You could even try topping this with a non-dairy whipped topping. I hope you like it!
Berry Crisp – Gluten-free and Dairy-free
- Oven heated to 350°
- 8×8 Baking dish
- Cutting board
- Measuring Cups and Spoons
- 4 cups sliced berries – strawberries, blueberries, blackberries
- 1 TBS lemon zest
- 1 TBS lemon juice
- 4 TBS gluten-free flour or tapioca flour
- 4 TBS non-dairy butter (preferably unsalted) softened
- ¾ cup old-fashioned oats processed in food processor or high-powered blender for 20 seconds to partially grind them up
- ¼ cup almond flour
- ⅓ cup maple sugar can also use coconut sugar
- 2 TBS pure maple syrup
- Pre-heat oven to 350°.
- Berry Mixture: Slice berries and place in mixing bowl. Add lemon juice and lemon rind, mix to evenly coat berries with lemon juice. Sprinkle berries with gluten-free flour and toss to coat. Pour berry mixture into baking dish and spread out evenly.
- Crumb Topping: In medium sized mixing bowl, combine oats, almond flour, and maple sugar. Add softened butter and maple syrup, and mix until large crumbs form. Drop large pieces of crumb topping onto berry mix randomly, leaving some areas open where berries peek through.
- Bake for 40 – 45 minutes, until berry mixture is bubbling and crumb topping is golden brown. Cool on baking rack until cool enough to eat. This is really good served with non-dairy whipped topping or non-dairy ice cream.