Mixed Berry Crisp

Name: Mixed Berry Crisp
Yield: makes 8 servings
Ingredients: 6 cups mixed berries; 2 tablespoons freshly squeezed lemon juice; 1/2 cup light agave nectar; 2 tablespoons cornstarch; 1/2 cup plus 2 tablespoons sweet rice flour; 1/2 cup plus 2 tablespoons Basic Gluten-Free Flour Mix (page 19); 1/4 teaspoon xanthan gum; 1 teaspoon double-acting baking powder; Pinch of salt; 3/4 cup palm sugar, maple sugar, Sucanat, or firmly packed brown sugar; 1 cup gluten-free old-fashioned oats or quinoa flakes; 1/2 cup dairy-free, soy-free vegetable shortening

December 9, 2011

This healthy crisp lasts well for several days (covered) on the counter. I’ll often make one, serve it for dessert, and then dig in again the following morning for a gorgeous berry breakfast. It’s made with natural unrefined sweeteners that are low on the glycemic index, and the berries and oats make for a nutritious, antioxidant-rich, fiber-packed treat. Fresh berries work best for this; if using frozen berries, defrost them for about 45 minutes and drain off any liquid that collects.

Recipe notes

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