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Very Berry Crisp

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This berry crisp is high in fiber and phytonutrients without the added fat & calories.

Ingredients

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6 cups Berries (fresh or frozen) ex. blueberries, blackberries, or raspberries

1 T. Lemon Juice

1 T. Arrowroot Powder (or Cornstarch)

1 tsp. Vanilla Extract

1 tsp. Cinnamon (ground)

1/4 tsp. Nutmeg (ground)

1/8 tsp. Salt (Pinch)

1 cup Oats (old fashioned rolled)

1/4 cup White Whole Wheat Flour (or gluten free flour)

1/4 cup Coconut Sugar (or turbinado (raw) sugar)

2 T. Maple Syrup

Instructions

  1. Preheat oven to 350F degrees.
  2. In a large bowl, combine berries , lemon juice, arrowroot, cinnamon,  nutmeg, and pinch salt.
  3. Gently stir until berries are well coated. Spread berry mixture evenly in an   8 x 8-in baking pan lightly spritzed with cooking spray or oil.
  4. To make the topping: In a medium-sized bowl, combine oats, white whole wheat flour, coconut sugar, maple syrup, and a pinch salt.
  5. Spread oat mixture evenly over berries.
  6. Cover baking pan with foil. Bake berry crisp for 45 minutes.
  7. Remove foil and continue to bake for another 10 to 15 minutes, until the berry crisp topping is lightly browned.

Notes

  • Swap out the berries for apples or peaches or other seasonal fruits
  • Frozen fruit can be substituted for fresh
  • Use a Stevia baking blend and/or 50/50 agave blend instead or the coconut sugar and maple syrup to decrease the sugar.

Nutrition

Find it online: https://nutritiouslysimple.com/very-berry-crisp/