Summer Strawberry-Blueberry Crisp (Gluten-Free, Low FODMAP, Paleo, Vegan)
This summer mixed berry crisp recipe is super versatile and can be adapted to meet your preferences or dietary restrictions. I used 1 ½ pints strawberries and ½ a pint blueberries. If you can’t find them fresh, frozen work well too! The topping is paleo, vegan, gluten-free and low FODMAP. If you don’t have flax meal, feel free to double the coconut or replace with gluten-free rolled oats (if you don’t mind it not being grain free). The coconut oil can be subbed for butter or ghee if you’re not dairy-free. Have fun with it!
Ingredients
- 2 pints 2 cups mixed berries (strawberries, blueberries or raspberries) trimmed
- 1 tablespoon arrowroot starch
- 2 teaspoons fresh lemon juice
- 2 teaspoons maple syrup
For the topping:
- 1/4 cup unrefined coconut oil at room temperature
- 1/4 cup almond butter
- ½ cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup flax seed meal
- 1/4 cup finely shredded unsweetened coconut
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F.
- In an 8x8 casserole dish or equivalent, toss the strawberries and blueberries, arrowroot starch, lemon juice, and maple syrup until well-combined. Arrange in an even layer.
- In a large mixing bowl, combine the ingredients for the topping: coconut oil (it should be semi-solid), almond butter, almond flour, coconut sugar, flax meal, coconut, and sea salt. Work the crumble with your fingers or a fork until the mixture resembles pea-sized clumps. Spoon the topping over the berries—feel free to create quite a pile in the center, as some of it will sink down into the bubbling sauce.
- Transfer the baking dish to the oven and bake until the topping is golden brown, about 30 to 40 minutes. Serve warm with plant-based vanilla ice cream or coconut yogurt.