This healthy crisp lasts well for several days (covered) on the counter. I’ll often make one, serve it for dessert, and then dig in again the following morning for a gorgeous berry breakfast. It’s made with natural unrefined sweeteners that are low on the glycemic index, and the berries and oats make for a nutritious, antioxidant-rich, fiber-packed treat. Fresh berries work best for this; if using frozen berries, defrost them for about 45 minutes and drain off any liquid that collects.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Gently toss the berries with the lemon juice and agave nectar. Sprinkle with the cornstarch and toss to coat evenly.
Step 3
Grease an 11 by 7-inch or 8 by 8-inch baking dish. Transfer the berries to the baking dish, using a rubber spatula to scrape out all the agave/lemon juice.
Step 4
Whisk together the flours, xanthan gum, baking powder, salt, and palm sugar. Add the oats and combine. Melt the shortening (30 to 60 seconds in the microwave does it). Add it to the dry ingredients, a little at a time, tossing between each addition. Mix until you have a large crumb. Sprinkle evenly over the berries.
Step 5
Bake in the center of the oven for 30 minutes. Decrease the temperature to 325°F and bake for 20 minutes longer, or until the top is golden brown and the fruit is bubbling up around the sides. Let cool to room temperature before serving.
