Saturday, May 10, 2014
Fruit crisps seem like a fall dessert to me . . . apples, cinnamon, baking . . . but I was looking for an allergy friendly dessert to serve at Easter and landed on this lighter version. It's great because it's vegan and gluten free with no nuts. I really liked the topping - it seemed sort of like granola but a little softer and overall, the dish was much lighter without using butter. Any fruit mixture for the bottom layer will probably work. There were loads of blackberries when I was shopping and I ended up with extra, hence that blackberry jam I posted last. If nuts aren't an issue for your group, you could also mix in some chopped up nuts with the crisp topping.
Blackberry Crisp (serves 10-12)
1 cup gluten free rolled oats
1/2 c. sweetened shredded coconut
1 cup brown sugar
1/2 cup brown rice flour
1/2 tsp ground cinnamon
pinch of nutmeg
1/2 cup coconut oil
3 cups blackberries
4 Asian pears, peeled and diced
Lightly grease a 9x13 pan. Toss the fruit together and spread evenly in the pan. Combine the oats, coconut, brown sugar, brown rice flour, and spices together. Add the coconut oil and stir until worked in and crumbly. Sprinkle topping over fruit. Bake 30-35 minutes at 375 degrees.