Coconut Mixed Berry Crisp {Lower Sugar}
Gluten Free Coconut Summer Berry Crisp {Lower Sugar}
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 ounces fresh raspberries
- 4 ounces blueberries
- ¼ cup monk fruit sugar (or other sugar free substitute)
- 1 Tablespoon arrowroot starch (original recipe uses cornstarch if desired)
- 1/2 teaspoon ground cinnamon
- 1 cup gluten free old-fashioned rolled oats
- ½ cup unsweetened flaked coconut
- 2/3 cup gluten free flour (I used Bob’s Redmill 1:1 Multipurpose flour)
- ¼ cup coconut sugar or raw sugar
- ½ cup melted clarified butter or coconut oil*(see notes)
Instructions
- 1
Preheat the oven to 400°F.
- 2
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. Stir to coat.
- 3
In a separate bowl, combine the oats, coconut, gluten free flour, coconut sugar, and butter or melted coconut oil (you can use soy free vegan butter if desired) .
- 4
Stir with a fork to create a streusel-like topping. Scoop half the topping into the prepared pan. Lightly press to cover the bottom of the pan. Pour the berries over the crust, spreading them evenly across the pan. Sprinkle with the remaining crisp topping mixture.
- 5
Bake for 25-28 minutes, until golden brown. Let cool at least 10 minutes before scooping into bowls. Pairs great with coconut ice cream, coconut whip, or greek yogurt!