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