Coconut Mixed Berry Crisp
Ingredients
Filling Ingredients
-
14
ounces
fresh raspberries
-
4
ounces
blueberries
-
¼
cup
monk fruit sugar
-
1
Tablespoon
arrowroot starch
-
½
teaspoon
ground cinnamon
Crisp Ingredients
-
1
cup
gluten free old-fashioned rolled oats
-
½
cup
unsweetened flaked coconut
-
⅔
cup
gluten free flour
-
¼
cup
coconut sugar or raw sugar
-
½
cup
melted clarified butter or coconut oil
Instructions
- Preheat the oven to 400°F.
- Lightly oil an 8-inch square pan or a 10-inch cast-iron skillet with butter.
- Rinse the berries and place them in a small bowl; sprinkle with monk fruit sugar, starch, and cinnamon, then stir to coat.
- In a separate bowl, combine the oats, coconut, gluten free flour, coconut sugar, and melted butter or coconut oil.
- Stir with a fork to create a streusel-like topping and scoop half into the prepared pan, pressing it to cover the bottom.
- Pour the berries over the crust, spreading them evenly, and sprinkle with the remaining topping mixture.
- Bake for 25-28 minutes until golden brown, then let cool for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
5-6
Calories
350
Total fat
18g
Total carbohydrates
42g
Total protein
4g
Sodium
20mg
Cholesterol
39mg
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