Allergen-Free Berry Crisp – A Yummy Summer Dessert!Posted: June 19, 2010
Fruit crisps are very easy to convert to allergen-free because they center on the fruit, and the flours and fats only serve to enhance it. I’ve made a yummy peach crisp using corn flakes and safe margarine before, but since I went raspberry picking the other day, I decided to try a variation on the theme. I’m glad I did! This recipe is so easy and uses pretty basic ingredients, and now is the perfect time to make it. If you have a farmer’s market you can take advantage of, do! Or even better, go to a pick-your-own farm and pick all the raspberries you want for a lot less than you’ll pay in the grocery store.
We took our Certain Little Someone raspberry picking with us yesterday, and boy, did he have fun! I think he ate more raspberries than we put in the box! And I know for sure that, although he picked a LOT of raspberries, not a single one made it into the box. As a nearby friendly lady said, It’s a good thing they didn’t weigh the kids on their way in and out!
Even if you don’t have fresh raspberries, frozen ones will work perfectly. Or you can use any berry you have on hand, or a combination of berries. This recipe is the perfect combination of tart berry, sweet crunchy oats, and just a faint hint of spicy cinnamon. The whole family will love it!
Allergen-Free Berry Crisp
3 cups berries
2 TBSP sugar
1 TBSP cornstarch (or tapioca starch)
1/2 tsp cinnamon
1/2 cup water
1 TBSP lemon juice
1/2 cup coconut oil or safe margarine
1/2 cup raw sugar (or any sugar, I like the extra crunch of raw)
1 cup quick oats
1/3 cup sorghum flour blend* or other non-wheat flour
1/2 tsp cinnamon
Preheat oven to 350F. Place berries in a large bowl and sprinkle with sugar, cornstarch and cinnamon. Stir well until all berries are coated with mixture. Mix water and lemon juice and stir into berry mixture. Pour berries into 8×8 pan. Pulse remaining ingredients in blender or food processor until thoroughly mixed. Sprinkle evenly over berry mixture. Bake for 40-45 minutes or until bubbly and slightly browned.
Enjoy with a side of safe ice cream or sorbet!
PS. I plan to serve this for a weekend breakfast for my Certain Little Someone. Shh! Don’t tell anybody!
*Sorghum flour blend:
1 1/2 cups sorghum flour
1 1/2 cups potato starch/cornstarch
1 cup tapioca flour
Find more yummy summer recipes at: