Gluten Free Vegan Blueberry Raspberry Crisp


The other night I had a friend over for a movie night… and {ironically we didn’t watch any movies}! But we had a great heart to heart, which was very nice. Well I wanted to make some sort of comfort food as a small dessert, she is Vegan, so I opted for a modified version of this recipe from clean eating magazine.

Blueberry Raspberry Crisp Recipe

Preheat oven to 375.

For the Filling:

1 Cup fresh blueberries

1 Cup fresh raspberries

1 teaspoon fresh lemon juice

1 tablespoon organic evaporated cane sugar

Sprinkle a little bit of flour on the fruit for thicker juices after it bakes.

{I made the filling in a separate bowl and then divided between two ramekins}

Crisp Topping:

1/2 cup gluten free rolled oats

3 tablespoons Flour mix {you can use oat flour, quinoa flour, or rice flour… or whatever GF flour mix you like}

3 tablespoons sucanat or packed dark brown sugar

1 T. ground cinnamon

2 tablespoons extra virgin coconut oil, melted (liquid)

For the filling {Mix dry ingredients together, then drizzle the coconut oil on top and then gently combine}

Spread evenly on top of fruit filling.

Bake in a 375 degree oven for 20 to 25 minutes bubbly around edges and topping is browned. Serve slightly warm and then top with Soy Delicious Vanilla Ice Cream! Yum!

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