With New York State berries still going strong, now is the time to stock up on blueberries, raspberries, and blackberries. Set some aside for snacking and some for freezing. Then make this incredibly easy, low-sugar berry crisp that tastes as decadent as the classic version of the dessert. Serve on its own, or with a scoop of maple or vanilla ice cream.
Vegan, Low-Sugar Berry Crisp
7 cups cleaned and mixed berries—raspberries, blueberries, and blackberries are perfect at this time of year!
3 tablespoons maple syrup
2 tablespoons cornstarch or arrowroot
1 tablespoon freshly squeezed lemon juice
1 cup rolled oats
2/3 cup almond meal or toasted coconut
1 cup chopped pecans or walnuts
1/2 cup coconut sugar
1/2 teaspoon salt
4 tablespoons vegan butter, slightly softened
1 tablespoon maple syrup (optional)
1. Preheat the oven to 350 degrees F. In a small bowl, mix syrup, cornstarch, and lemon juice until smooth. Place fruit in a 9 x 13-inch baking dish, then pour the syrup mixture over the fruit and gently toss to combine.
2. In a medium mixing bowl, mix the almond meal, rolled oats, nuts, sugar, and salt. Add the vegan butter and mix with hands or a wooden spoon until it forms a sandy consistency. Add the maple syrup as needed to desired sweetness.
3. Spoon the topping over the fruit, covering evenly. Bake uncovered for 35 to 40 minutes, until the filling is bubbling and the top turns golden brown. Allow to cool for 10 minutes before serving.