Oat Streusel Berry Crisp
Equipment
- 8” x 8” pan
- Food Processor
- Mixing bowl
- Measuring utensils
Ingredients
Ingredients for the Filling
- 1/4 cup + 1 tbsp 60ml maple syrup
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp arrowroot or tapioca powder
- 2 tsp lemon zest
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 4 cups frozen berries
Ingredients for the Topping
- 1 cup rolled oats divided
- 3/4 cup 75 grams blanched almond flour
- 1/4 tsp salt
- 2 tsp ground cinnamon
- ¼ cup refined coconut oil not melted or butter
- 3 Tbsp real maple syrup
Instructions
- Preheat the oven to 350° F degrees.
- In a medium bowl, combine the filling ingredients and then transfer the mixture to an 8” x 8” baking pan.
- Make the topping by adding ¾ cup of the oats to a food processor and pulsing until granular.
- Add the remaining oats, almond flour, salt and cinnamon and quickly combine (pulse) for 5 seconds.
- Pulse in the coconut oil and syrup just until the mixture has a few lumps in it.
- Drop the crisp topping by one inch pieces onto filling and press down to flatten (if necessary).
- Put the crisp into the preheated oven and bake the crisp about 38-42 minutes, or until the crisp is bubbly around the edges.
Notes
Desserts do not have to be unhealthy to be enjoyable! Consuming excessive and unnecessary amounts of sugar is not healthy for any part of the body, especially the brain. Eating a serving of an oat-topped, low-glycemic berry crisp is a delicious way to end a meal. A touch of mineral-rich maple syrup gives this dessert just enough sweetness. Berries are chock full of antioxidants and anthocyanins, which are extremely anti-inflammatory.Trading pulverized oats for traditional white flour increases the nutritional value of this dessert by adding fiber to the mix. If you love butter, feel free to substitute it for coconut oil.
Tried this recipe?Let us know how it was!