GF Berry Crisp

This recipe is inspired by my gluten-free momma who taught me how to cook. She made a similar crisp when I was at her house last week and it was so delish I had to remake it. The problem is she has the same problem as I do. We cook things and never write anything down so we aren't able to make it again! So, her's was slightly different but it's still the same idea and if I do say so myself, it's pretty darn good. I made it this afternoon and it's already half gone so that tell's you something!

There's really nothing better than a big scoop of crisp morning, noon, or night. This is relativly healthy so you can literally eat it for breakfast with no guilt but top it with some ice cream and you have dessert! You get plenty of fruit with low added sugar, protien and such from nuts and there's hardly any butter. You can even replace the butter with coconut oil if you want to avoid it all together!

I'm going to put exactly what I did but you can make it your own. Use any type of berry or even peaches. Any soft fruit will work. Also, I like a lot of crisp but you can add twice the berries if you want more berry action. Just be sure to cook it on the stove a little longer if you add more berries.

Ingredients

Filling

1 cup raspberries (I used frozen but you can use fresh)

1 cup blackberries (I used frozen but you can use fresh)

1 cup blueberries (I used fresh but you can use frozen)

+ 1/2 cup frozen blueberries separated

1/2 cup dried bing cherries

1 TBSP maple syrup

1 TBSP tapioca flour

Crisp

1/2 cup almond flour

1/2 cup oats

3 TBSP maple

3 TBSP coconut sugar

2 TBSP melted coconut oil (or butter)

2 TBSP melted butter (or use all coconut oil)

1/2 cup chopped pecans

1 TBSP chia seeds

1 tsp vanilla

1 tsp cinnamon

Dash of nutmeg

Berries before cooking

Berries ready to go in the pan

Ready for the oven

Directions

(Preheat oven to 350... or 325 if your oven is crazy like mine!)

1. In a pot combine 1 cup each of raspberries, blackberries, and blueberries with maple syrup. Heat over medium-high heat stirring occasionally. After about 5 minutes turn the heat to medium-low and simmer covered for about 5+ more minutes. (You might have to add more time if the berries are frozen..you want it to look thick and jammy)

2. Uncover and stir in tapioca flour, 1/2 cup blueberries, cherries, and TBSP of chia seeds. Set aside uncovered.

3. Add the crisp ingredients, except butter and oil, to a bowl and stir to combine. Add butter and oil and stir until it's well combined.

4. Pour berry mixture in an even layer into a 9x9 pan and top evenly with crisp.

5. Bake for about 20-25 minutes until berries are bubbling and topping is golden brown!

6. Enjoy!

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