Lemon Berry Crisp (vegan, gluten free)

How have I not made a crisp before?! Like ever?!

I’ve really been missing out. Thanks to my follicular phase of my menstrual cycle (this phase gets the creative juices flowing), I wanted to try something new so I branched out to make this delectable and addicting summer breakfast creation.

And WOW. Terry ate 1/2 of it in one sitting… and yelled “this is really good!!!” when I was upstairs taking pictures of it. It’s something about the combination of juicy berries, vanilla, cinnamon and fresh lemon baked with a layer of pecans, oats, more cinnamon, coconut oil and sea salt… and I’m drooling thinking about it. Your house will smell like the sweetest bakery in town… there is nothing better!

Also, it’s quite easy because I don’t like to spend extra time in the kitchen in the summer. I used a mix of fresh and frozen berries! All you do is mix the berries with a few ingredients and layer it in the bottom of a square 8×8 baking dish, then mix the ingredients for the crisp layer and sprinkle it on top! Bake until it’s bubbling and the crisp is golden.

It’s absolutely delightful and delicious and dreamy, all in one bite! Serve it alongside a scoop of vegan ice cream (I used So Delicious) if you want to take it up a notch (I highly recommend this). Mmmmhmmm!!

Lemon Berry Crisp (vegan, gluten free)

★★★★★ 5 from 1 reviews

• Author: Shannon Leparski
• Prep Time: 10
• Cook Time: 40
• Total Time: 50
• Yield: 3–4 1x
• Category: Breakfast, Brunch
• Method: Oven
• Cuisine: Vegan, Gluten Free

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Description

Deliciously dreamy summer berry breakfast creation that is gluten free and vegan.

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Scale 1x2x3x

Ingredients

Berry Layer:

4–5 cups berries, any kind (I used a mix of fresh and frozen)

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 tablespoons coconut sugar

2 tablespoons tapioca flour (or arrowroot flour/cornstarch)

1/2 teaspoon cinnamon

Crisp Layer:

1 cup crushed pecans (can sub any nut)

1/2 cup gluten free rolled oats

1/2 cup almond flour

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/4 cup melted coconut oil

2 tablespoons maple syrup

1 tablespoon lemon juice

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Instructions

Preheat oven to 350 degrees.

Spray a 8×8 square baking dish with nonstick spray.

In the dish, combine all ingredients for the berry layer and mix until well combined.

In a separate small bowl, combine all ingredients for the crisp layer and mix until well combined. I like to sprinkle 1/3 of the crisp mixture into the berries so not all the crisp sits on top. Then sprinkle the remaining 2/3 crisp mixture on top and spread out evenly.

Bake for 40-45 minutes or until bubbling and the crisp looks golden.

Serve alongside a scoop of ice cream, if you want!

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Keywords: vegan and gluten free berry crisp, lemon berry crisp, vegan summer berry crisp, vegan triple berry crisp, vegan triple berry crumble, gluten free summer berry crumble

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