TRIPLE BERRY CRISP
This recipe is delicious and wonderful, made even more incredible by being gluten and dairy free. (I heard you, my friends!) The trifecta of berry flavor through raspberries, blueberries, and strawberries gets scented with orange zest and juice and tossed in a bit of gluten-free flour before being covered in the crisp topping that uses dates for stickiness and neutral oil for browning instead of butter. It's a no-regrets dessert but also entirely appropriate for breakfast. Just wait until you smell your kitchen while it's baking...heavenly.
*The recipe can be made Vegan by using vegan, GF flour and sugar.
Notes: The neutral oil is grapeseed. GF flour is King Arthur Measure for Measure.
TRIPLE BERRY CRISP
Ingredients: 2 cups blueberries, 1 cup quartered strawberries, 1 cup raspberries, zest and juice of 1 orange, 2 tbsp. gluten-free flour.
For the crisp topping: 3/4 cup gluten-free flour, 1/3 cup oats, 1/2 cup sugar, 1/2 cup pecans, 1 tsp. cinnamon, 1/2 tsp. sea salt, 1/2 cup neutral oil, and 3 pitted Medjool dates.
1. Make the crisp topping: Preheat the oven to 375* F. Spray an 8x8-inch baking dish or 9-inch pie pan. In the bowl of a food processor, pulse the gf flour, oats, sugar, pecans, cinnamon, sea salt, oil, and dates until crumbly and sticking together when you pinch it. Set aside.
2. Assemble the crisp: Tumble the berries into a bowl. Add the orange zest and juice and stir to combine. Sprinkle over two tablespoons of gluten-free flour, then stir to coat the berries in the flour. Tip the prepped berries into the baking dish, then add the crisp topping in an even layer.
3. Bake: Bake the crisp for 45-55 minutes, until golden and bubbling. Remove to cool slightly before serving.
Use any combination of berries you like, keeping the total measurement of berries to 5 cups.
If using frozen berries, you'll want to add a thickener to the berries to prevent too wet of a crisp. Add two teaspoons of cornstarch or tapioca flour to the gluten-free flour after the orange zest and juice.
Don't like pecans? Use walnuts or almonds.
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