- 6 cups Fresh or Frozen Berries of choice.
- 1/2 cup Cane Sugar
- 2 tbsp Gluten-free Flour (I use the all purpose gluten-free flour from bulk barn)
- 2 tbsp water
- 1/4 tsp Salt
In a 9″ × 12″ baking pan combine ingredients evenly. Be careful not to spill any over the edge. If that’s not your style you can always combine the ingredients in a medium sized bowl then transfer them to the baking pan. Level out with mixing utensil set aside.
- 2 cups Gluten-free Quick Oats
- 1 cup Gluten-free Flour
- 1 cup Brown Sugar
- 1 cup Coconut Oil
Add first 3 ingredients to a medium size comdine evenly. Add coconut oil. Mix with hands. The heat from your hands will help to melt the coconut oil. This will help make sure that there are no “lumps” of coconut oil in the mixture. Using your hands make an even layer on top of the berry mixture in the baking pan.
Bake in a pre heated oven at 350F for 45 minutes. Let it cool. Enjoy by itself, with vegan ice cream, or with cold milk alternative of choice.
You can also make this with apples. Thinly sliced or in small cubes. Just Add 2 tsp of cinnamon to the “Berry Layer”. Or make it the traditional way with rhubarb. Add 2 tsp of cinnamon and if you find the half sweet won’t cut the bitterness of the rhubarb just double both the cane and brown sugar.
This is a half sweet version of my Grandma’s rhubarb crisp recipe I have altered to fit my diet and love of berries. I have fond memories of eating this at my Grandma’s dinner table with rhubarb fresh from her garden and cold ice cream on a hot day. My mom isn’t much of a baker but she would bake this easy recipe for is with fresh berries from her garden! I hope that this recipe brings you joy in the form of a delicious dessert…or breakfast…or snack. Honestly once you start and know that there is more in the pan it is hard to stop!!