Description
This skillet mixed berry crisp is a cozy summer dessert that is vegan, gluten free, and sweetened with coconut sugar. Ready in about 35 minutes, it’s perfect for using up fresh summer berries like blueberries, raspberries, blackberries, and strawberries.
Ingredients
- 4 cups mixed fresh berries, such as blueberries, raspberries, or blackberries
- 1/2 cup coconut sugar, divided
- 1 medium lemon, zested and juiced
- 1 1/2 teaspoons vanilla bean paste, or vanilla extract
- 1 tablespoon cornstarch, or arrowroot
- 3/4 cup old fashioned rolled oats
- 1/2 cup oat flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/3 cup raw pecans, chopped
- 1/4 cup virgin coconut oil, at room temperature, plus a little extra for the skillet
- Vanilla yogurt, or ice cream, optional for serving
Instructions
Preheat the oven to 350 degrees and lightly grease an 8 to 10-inch cast-iron skillet or 1 ½ to 2 quart baking dish with a small amount of coconut oil.
Toss the berries with ¼ cup of the coconut sugar, the zest of the lemon, 1 ½ tablespoons of lemon juice, and the cornstarch in a medium bowl. Pour this mixture into your lightly greased skillet or baking dish and spread the berries into an even layer.
In the same bowl, mix together the oats, oat flour, salt, cinnamon, pecans, and the remaining ¼ cup of coconut sugar until combined. Add the coconut oil and mash it into the dry mixture with a fork until crumbly.
Scatter the crumble mixture over the top of the berries in an even layer. Bake the crumble at 350 degrees for 25 to 30 minutes until the topping is golden and the filling is bubbly.
Allow the crisp to cool for 10-15 minutes before serving to allow the juices to thicken. Serve with a dollop of yogurt or ice cream if desired!
Store leftovers in the fridge and make sure to enjoy within 5 days.
Notes
- 4 cups of berries is approximately 1.25 to 1.5 pounds of berries depending on the varieties.
- If you’re not gluten free, feel free to use an equal amount of all-purpose flour in place of the oat flour.
- An equal amount of almonds or walnuts can be used in place of the pecans.
- This is a smaller crisp, about 4-6 servings, so keep that in mind! This is perfect for small households or if you live solo.
- Keep in mind that the size of your baking vessel will affect the total baking time. A wider vessel that puts the berries in a more shallow layer will bake quicker than a narrower vessel that puts the berries in a thicker layer.
- If you’re celiac, make sure your oats and oat flour are certified gluten free.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert