Mixed Berry Crisp

Name: Mixed Berry Crisp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 cup Raspberry (2 cups raspberries); 2 cup Blackberry (2 cups blackberries); 2 cup Blueberry (2 cups blueberries); 2 tbsp Arrowroot Starch (2 tablespoons arrowroot starch); ½ tbsp Vanilla (1/2 tablespoon vanilla extract); ½ tbsp Lemon Juice (1/2 tablespoon lemon juice); 1 tsp Lemon (1 teaspoon lemon zest); ⅓ cup Maple Syrup (1/3 cup maple syrup); 1 ½ cup Rolled Oat (1 1/2 cups gluten-free old fashioned oats); ½ cup Almond Flour (1/2 cup almond flour); ½ cup Dark Brown Sugar (1/2 cup dark brown sugar); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon); 6 tbsp Unsalted Butter (6 tablespoons butter, diced)

Mixed Berry Crisp - Dessert (American)

40 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Spray a 9×13 baking pan with non-stick spray and preheat your oven to 350 degrees.
2Add the raspberries, blackberries, blueberries, arrowroot starch, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
3Next, make the crisp topping. Add the gluten free oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping.
4Sprinkle the topping evenly over the fruit.
5Bake the crisp at 350 degrees for 20-25 minutes until the top is golden brown and the fruit is bubbling around the edges.
6Let cool for 5-10 minutes before serving. Enjoy!