Ingredients
Scale
Filling
- 6–8 cups mixed berries (strawberries, raspberries, blueberries,)
- 3 Tbsp maple syrup
- 1 tbsp corn starch
- 1 Tbsp lemon juice
Crisp Layer
- 1 1/2 cups oats
- 1/2 cup almond flour
- 1/2 cup slivered almonds
- 1 tsp cinnamon
- ½ cup cane sugar
- ½ tsp sea salt
- 4 Tbsp coconut oil or vegan butter
- 1/2 cup hemp seeds
- 1/2 cup quinoa
- 2 Tbsp maple syrup (optional)
Instructions
- Preheat oven to 350 degrees and add fruit directly to a 9×13-inch or similar size dish
- Top the fruit with with maple syrup, corn starch, and lemon juice. Toss to combine.
- To a large mixing bowl, add the oats, cinnamon, coconut sugar, quinoa, almond flour, almonds hemp seeds, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed.
- Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
- Let cool 10 minutes before serving. Serve as is, or with vegan ice cream
- Prep Time: 10 minutes
- Cook Time: 26 minutes
Nutrition
- Serving Size: 1