A vibrant gluten-free summery dessert, this super jammy crisp comes together quickly and is sure to be the star of your next outdoor gathering. While it needs little adornment, there is something about marrying warm berry crisp and soft vanilla ice cream, so I’d go that route if you’re into that kind of thing.
Serves: 6 | Start to Finish: 75 minutes
Vegetarian and Gluten-Free
For the Filling
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 3 tablespoons natural cane sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
For the Topping
- 3/4 cup (75g) old-fashioned rolled oats
- 1/2 cup (40g) teff flour
- 1/2 cup sliced almonds
- 1/2 cup lightly packed brown sugar
- 1 teaspoon kosher salt
- 1/2 cup (8 tablespoons) chilled unsalted butter, cut into small cubes, plus more to grease pan
- Vanilla ice cream, to serve
Preheat the oven to 375°F.
In a medium bowl, toss together the blueberries, blackberries, raspberries, sugar, lemon juice and cornstarch. Set aside.
In another medium bowl, whisk together the oats, teff flour, almonds, brown sugar, and salt. Working with your fingertips, blend in the small cubes of butter until no dry spots remain (some of the butter will be fully incorporated while some will be in pea-size clumps).
Butter a 2-quart baking dish, scrape in the fruit filling, and scatter the topping on top. Bake 50–60 minutes, or until the top is golden brown and the fruit juices bubble up through the edges. While it’s best eaten the day it’s made, the crisp can be stored covered at room temperature for up to 3 days.