Who doesn’t love a good dessert on a warm summer night? I know my family does, and as a mother, I feel much better when my sweet creations include antioxidant-rich berries. The dark colored berries of summer are rich in fiber and phytonutrients known to reduce inflammation – beneficial for both cardiovascular and brain health. Our Gluten-Free Dark Berry Crisp is chock full of dark berries, oozing with the sweetness of summer and topped with a buttery tasting pecan crumble that everyone with love.
Warm Berry Crisp and Cold Vegan Ice Cream!!
Nothing is more delicious than a seasonal berry crisp, hot out of the oven, and topped with Luna & Larry’s Vanilla Island Coconut Bliss ice cream. The creaminess of this ice cream is certainly a treat and something that pairs perfectly with our Gluten Free Dark Berry Crisp.
Where to find seasonal, organic berries?
Try Whole Foods, Jimbo’s (in San Diego), Sprouts, or your local co-op or farmers market. I typically choose Driscoll’s organic berries as they tend to last a little longer in the refrigerator than other brands. As always, look for fresh, dark colored berries with a firm texture that are free from mold. Turn the package upside down and make sure the berries at the bottom look as fresh as the ones on the top.
- Preheat oven to 350 degrees F.
- 3 cups blueberries
- 3 cups blackberries
- 2 tablespoons fresh squeezed lemon juice
- 1/4 cup maple syrup
- 1/4 cup arrowroot powder
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 2/3 cup pecans, finely chopped
- 3/4 cup almond meal
- 1/2 cup, gluten-free oat, buzzed in the coffee grinder to create a coarse flour
- 1/8 teaspoon fine sea salt
- 1 1/2 teaspoons cinnamon
- 2/3 cup coconut palm sugar
- 1/4 cup coconut oil or Earth Balance (soy-free) vegan spread
- Preheat oven to 350 degrees F.
- Combine berries, fresh lemon juice, maple syrup, vanilla, cinnamon and arrowroot powder. Gently stir until berries are well coated.
- Transfer to a 9 x 14" baking dish.
- Combine chopped pecans, almond meal, oat flour, sea salt, cinnamon and palm sugar. Whisk until well combined.
- Cut in coconut oil or Earth Balance. The topping should be pea size when finished.
- Sprinkle topping onto berries and place baking dish on a lined tray.
- Bake 25-30 minutes or until berries are bubbling and hot. Watch topping carefully, cover with foil for the last 5-10 minutes if needed to prevent burning.
- Serve warm with a scoop of your favorite vegan ice cream.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.