Triple Berry Crisp (with Almond Flour)
Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced walnut oat topping.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 4 cups mixed berries fresh or frozen
- 2 cups Bob's Red Mill Gluten Free Oats or equivalent
- 1/2 cup Bob's Red Mill Almond Flour or equivalent
- 1/2 cup chopped walnuts
- 1/3 cup pure maple syrup
- 1/4 cup olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- vanilla ice cream optional to serve
Pre-heat oven to 350 degrees.
Place berries in the bottom of a 9" x 13" baking dish.
In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of berries.
Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes.
Serve warm with vanilla ice cream.
Calories: 289kcal | Carbohydrates: 33.7g | Protein: 5.5g | Fat: 16.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 14.4g | Sodium: 157mg | Fiber: 4.9g | Sugar: 14.4g