Vegan Berry Crisp
Ingredients
For the Berry Filling:
- 2 C Strawberries, hulled and quartered
- 1 C Raspberries
- 1 C Blueberries
- 3 Tbsp Corn starch
- 3 Tbsp-1/4 C Cane Sugar (adjust to taste based on berry sweetness)
- Pinch of salt
For the Topping:
- 1 1/2 C Gluten free AP flour (Bobs Red Mill All Purpose is recommended)
- 3 Tbsp Vegan butter
- 2 C of your favorite granola, or alternatively just rolled oats
- 1/4 C Maple syrup
- Pinch of salt
Optional:
- Coconut Vanilla Cream (see link in description)
Instructions
Prepare the Berry Filling:
- Put prepped berries into a bowl with the corn starch and sugar.
- Gently mix together.
- Allow to sit for 10 minutes.
Prepare the Topping:
- Put gluten free flour and vegan butter into the food processor.
- Pulse until you have a crumble texture.
- Add granola, a little maple syrup, and a pinch of salt.
- Pulse until combined and a crumbled mixture forms. The mixture should clump a little and hold together when squeezed.
Assemble the Crisp:
- Add berry mixture to a casserole dish and spread into an even layer.
- Pour the topping on top, scattered, not pressed evenly, over the berries.
Bake the Crisp:
- Put in the oven at 350-375°F (175-190°C) for 20-30 minutes, depending on the fruit and size of the baking dish.
- Bake until the topping is browned and crisp, and the berries have released their juices.
Cool and Serve:
- Remove from oven and let it set for at least 10-15 minutes to allow the starches to bind with the liquid.
- Plate up and serve warm with Coconut Vanilla Cream or favorite non-dairy vanilla ice cream.
Video Description
The cutest little sous chef in the world is back to help his dad, Chef Chad Sarno, whip up a quick and easy vegan Berry Crisp topped with the amazing Coconut Vanilla Cream they made in Episode 18 (see it here: https://youtu.be/Vd24P2oM1sI).
A super simple way to highlight your favorite fruits, or the freshest you can pick up at the market. Use this recipe as a formula by swapping out the fruit. Be sure to double the recipe, as this sweet summer dish is the perfect breakfast or brunch addition. Full recipe below!
Enjoy!
- Chad
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FULL RECIPE:
Serves: 4-6
Prep time: 15 minutes
Cooking time: 20/30 minutes
Total time: 45 minutes
INGREDIENTS:
2 C Strawberries, hulled and quartered
1 C Raspberries
1 C Blueberries
3 Tbsp Corn starch
3 Tbsp-1/4 C Cane Sugar
Pinch of salt
Topping
1 1/2 C Gluten free AP flour, Bobs Red Mill All Purpose is our favorite
3 Tbsp Vegan butter
2 C of your favorite granola, or alternatively just rolled oats
1/4 C Maple syrup
Pinch of salt
Coconut Vanilla Cream, (optional) SEE RECIPE HERE: https://youtu.be/Vd24P2oM1sI
INSTRUCTIONS
Put prepped berries into a bowl with the corn starch and sugar, gently mix together. Allow to sit for 10 minutes.
Put gluten free flour and butter into the food processor, pulse until you have a crumble texture. Add granola, a little maple syrup and a pinch of salt. Pulse until combined and a crumbled mixture.
Add berry mixture to casserole dish and pour the topping on top, not pressed evenly, but scattered on top of the berries.
Put in the oven 350/375 for 20-30 minutes depending on which fruit you’re using and how large your baking dish is.
Remove from oven and let it set
Plate up and serve with the Coconut Vanilla Cream, or favorite non-dairy vanilla ice cream.