Recipe
Dessert
Berry Crisp
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Filling | ||
| 8 c. assorted berries, such as strawberries, raspberries, blackberries, blueberries | ||
| ¼ c. coconut palm sugar | ||
| ¼ c. chia seeds | ||
| 1 tbsp. cinnamon | ||
| Topping | ||
| 1 c. old-fashioned oats | ||
| ⅓ c. coconut palm sugar | ||
| ⅓ c. quinoa flour | ||
| 1 tbsp. cinnamon | ||
| ¼ tsp. salt | ||
| 5 tbsp. coconut oil |
Directions
- Filling
- Preheat oven to 375 degrees.
- Combine filling ingredients and place in a 9-by-13-inch baking dish.
- Topping
- Mix oats, sugar, flour, cinnamon and salt in a large bowl.
- Add coconut oil and work into dry ingredients until mixture is crumbly.
- Sprinkle oat mixture evenly over berries.
- Bake for 40 to 45 minutes or until filling is bubbly and topping is lightly browned and crisp.
- Tips
- If using frozen berries, an extra tablespoon of chia seeds may be necessary to thicken filling.
- If berries are very tart, add an extra tablespoon or two of sugar to sweeten. Adjust to your preferences.
Recipe Source:
Sheri Caldwell, RD, LD, St. Joseph (MO) dietitian and culinary nutritionist.