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.
Servings 8
Calories 289kcal
Ingredients
- 4 cups mixed berries fresh or frozen
- 2 cups Bob's Red Mill Gluten Free Oats or equivalent
- ½ cup Bob's Red Mill Almond Flour or equivalent
- ½ cup chopped walnuts
- ⅓ cup pure maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon cinnamon
- ½ teaspoon salt
- vanilla ice cream optional to serve
Instructions
- Pre-heat oven to 350 degrees.
- Place berries in the bottom of a 9" x 13" baking dish.4 cups mixed berries
- In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of berries.2 cups Bob's Red Mill Gluten Free Oats, 1/2 cup Bob's Red Mill Almond Flour, 1/2 cup chopped walnuts, 1/3 cup pure maple syrup, 1/4 cup extra virgin olive oil, 1 teaspoon cinnamon, 1/2 teaspoon salt
- Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes.
- Serve warm with vanilla ice cream.vanilla ice cream
Video
Notes
This crisp recipe works great with just about any fresh or frozen berry as well as frozen peaches.
Nutrition
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
