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SUMMER BERRY FRUIT CRISP - a Vegan Favorite
​Recipes created by www.terigentes.com 

As a kid, my mom’s home-made apple crisp was always a hit for the entire family. She had a knack for stretching a dollar and infusing food with love and flavor. I have come by this food creation passion of mine thanks to her.
 
My version of fruit crisp here was inspired by the amazing crops of strawberries abundant early summer and paired with my favorite wild blueberries from Nova Scotia. Go ahead and use raspberries or blackberries if you wish and if you can get your hands on rhubarb, perfect. If you are using this fruit, add a touch of sweetness to counter the tart taste of rhubarb. Finally, make your crisp extra special by topping with a non-dairy crème like coconut whipped crème or silken lemon crème, Belsoy or non-dairy vanilla ice crème. Heavenly!


  • Sweet, Dessert
  • Vegan, Gluten-free, Nut-free option
  • Prep time: Bake time:
  • Makes one 9 x 13-inch pan
 
CRISP TOPPING INGREDIENTS:

1/2 cup Maison Orphee coconut oil, chilled
2 cups organic rolled gluten-free oats
½ cup organic buckwheat or brown rice flour
1/2 cup walnuts, finely chopped or almond slivers
1/2 cup organic cane or coconut sugar
1 - 2 tsp cinnamon, to taste
1/2 tsp ground cardamom, optional
1/ 2 tsp Maison Orphee sea salt        
                                                                                                            
 
FILLING INGREDIENTS:
3 heaping cups fresh or frozen wild blueberries
3 heaping cups fresh strawberries, cut into halves or quarters if needed
1 – 2 tbsp coconut sugar or real maple syrup, to taste
1½ tsp vanilla extract
Juice from 1/2 lemon, or small orange - approx 2 tbsp
3 tbsp almond meal or 2 tbsp ground chia seeds
¼ tsp each nutmeg and allspice
½ tsp ginger powder

DIRECTIONS:
  1.  Preheat oven to 350 F and lightly oil the sides of a 9 x 13 in baking dish.
  2. Combine oats, flour, walnuts, sugar, cinnamon, cardamom and salt in medium bowl.
  3. Cube the chilled coconut oil and cut into the oat and flour mix with two knives, a pastry cutter or large fork to pea size and when mixture clumps together.
  4. In a separate bowl, combine fruits, sweetener if using, vanilla, lemon juice, almond meal or ground chia and spices. Mix well and transfer fruit to a lightly oiled 9 x 13 in glass baking pan spreading out evenly.
  5. Evenly spread oatmeal blend over top over the fruit mixture pressing down gently.
  6. Bake until topping is golden, and the fruit can be pierced with a sharp knife, about 40 - 45 minutes. Let cool for 10 minutes before serving.
​
TERI’S TIPS:
  •  You can use vegan butter if preferred yet be sure to choose a brand free from palm oil.
  • If the fruit is particularly ripe and juice add another tbsp almond meal or ground chia to help absorb the juices.
  • Sub nuts with seeds in allergic to nuts.
  • I go easy on the sweetness in all of my creations and would use slightly less than suggested here. Adjust to suit your preferences.
  • Enjoy this for breakfast if you like. It has the basic components of oats or a muffin. A dollop of soy or coconut yogurt and sprinkle of cinnamon and you are set.

Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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